After Chubgirl has cooked for me countless times (I wouldn’t consider the sandwiches I make her “cooking”), I’ve finally decided to show her my own recipes I used to make when I was younger.
This is my favorite to make other than sandwiches - I love spinach, I love cheese, and I love pastry - how could you not like this? Plus the portion is enough for the rest of the week, or simply store it in the freezer in tupperware (uncooked), throw it in the oven when you’re hungry and BOOM! Fresh puff pastry.
If you want to watch Hubman make this dish, simply go to our Instagram account and click on “Cooking 1” highlights!
Ingredients:
- 4 Tbsp. (1/2 stick) unsalted butter
- 2 cups chopped onions (approx. 2 onions)
- 1 Tbsp. chopped garlic (approx. 3 cloves)
- 2 (10 ounce) boxes frozen chopped spinach defrosted
- 1/3 chopped scallions, white and green parts (approx. 2 scallions)
- 1 cup grated Gruyere cheese
- ¾ cup freshly grated parmesan cheese
- 4 extra large eggs, lightly beaten
- 1 Tbsp. dry bread crumbs, plain or seasoned
- 2 tsp. kosher salt
- ¾ tsp. freshly ground pepper
- ½ tsp. ground nutmeg
- ¼ cup toasted pine nuts (pignoli)
- 2 sheets (1 box) frozen puff pastry, defrosted
- 1 large egg beaten with 1 tbsp. water, for egg wash
Preheat oven to 375F
- In dry hot sauté pan toast pine nuts, until golden brown and “nutty” scented. **Watch carefully as they will burn quite quickly
- In the same pan melt the butter and cook the onions for 5 to 7 minutes, until tender. Add garlic and cook for 1 more minute.
- Meanwhile squeeze most of the water out of the spinach and place in a bowl
- Add the onion mixture, scallions, gruyere, parmesan, eggs, bread crumbs, salt, pepper, nutmeg and pine nuts and mix well, set aside
- Using a little flour on a clean smooth surface roll first puff pastry sheet to desired size and place on baking sheet lined with parchment paper or Silpat
- Spread the spinach mixture in the middle of the pastry, leaving a 1 inch border. Brush the border with the egg wash.
- Roll out the second piece of puff pastry to approximately 1 inch larger in each direction than first piece. Place the second sheet of pastry over the spinach and seal the edges by crimping with a fork.
- Brush the top with the egg wash, but don’t let it drip down the sides or the pastry won’t rise.
- Make three small slits in the pastry, sprinkle with extra salt and pepper is desired, and bake for 30-40 minutes, until the pastry is lightly browned.
- Transfer to a cutting board and serve hot.
TIPS:
This recipe makes for fantastic appetizers.
- Roll each puff pastry sheet to desired size, using half the filling, spread evenly over the surface of pastry, start rolling the dough into a “tube” starting on a “wide side”.
- Cut 1” circles and place on baking sheet, brush the tops with the egg wash and bake for only 15-20 minutes, until the rolls are puffed up and golden brown, plate serve warm.
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