I love food around the holidays since it always involves so many desserts. And while I will happily provide you all with lots (and lots) of sweets during this month, unfortunately we do have to eat some non-dessert food in order to be socially appropriate. Sigh.
Another great thing about the holidays in the winter season is that you get to eat a lot of rich, warm food. Casseroles (like my homemade green bean casserole), pastry, and lots of cheese.
This spinach in puff pastry dish is another winner from Ina Garten. I have yet to eat one of her recipes that wasn’t fabulous. And how could this dish be bad when it has cheese and puff pastry? I am happy with just a piece of warm puff pastry so when it’s stuffed with a cheesy spinach, spanikopita-like filling, it gets even better. Serve this with soup or a salad and you got a great lunch or dinner.
SPINACH IN PUFF PASTRY
Slightly Adapted from Barefoot in Paris
4 tablespoons butter
1 yellow onion, chopped
1/2 red onion, chopped
4 cloves garlic, minced
20 ounces frozen spinach, thawed
6 scallions, chopped
1 cup Gruyere cheese, grated
3/4 cup Parmesan cheese, grated
2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon nutmeg
4 eggs, lightly beaten
2 sheets puff pastry, thawed
1 egg, for egg wash
Kosher salt, for topping
Preheat oven to 375°F.
Heat a large skillet over medium heat. Add butter and melt. Add onion and toss. Cook for 5-7 minutes, until tender. Add garlic and cook for an additional 1-2 minutes. Remove from heat and pour into bowl.
Squeeze liquid out of spinach. Add to bowl with onions. Let mixture cool slightly if needed. Stir in scallions, Gruyere, Parmesan, salt, pepper, nutmeg and eggs.
On a lightly floured surface, roll one sheet of puff pastry to approximately 12 inches by 17 inches (an additional 2 inches on each side). Transfer to a baking sheet lined with parchment paper. Spread spinach mixture evenly on top, leaving about a 1/2 inch border. Brush the border with egg wash. On a lightly floured surface, roll out second sheet of puff pastry to approximately 13 by 18 inches (an additional 3 inches of each side). Place second sheet of puff pastry on top and crimp the sides with a form. Brush the top with egg wash. With a sharp knife, cut three slits on top. Sprinkle with kosher salt. Bake for 30-35 minutes, until golden brown. Let cool for 5 minutes. Cut and serve.
Serves 4 as a main dish, serves 12-14 as an appetizer.