Spinach in Puff Pastry

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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

INGREDIENTS

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

DIRECTIONS

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.

Spanakopita

After only trying Greek food for the first time last year, I have been busy at work making up for lost time.  All those years when I turned up my nose at those “funky” foods with yogurt, sweet spices, spinach, and olives- what a waste.  I am now enamored with Mediterranean cuisine in all forms.
For those who have never had spanakopita before, it’s a pastry of phyllo dough filled with a spinach, nuts, and cheese. It’s warm, crunchy, and cheesy all at the same time- perfect as a side dish with some lamb or a main dish served with a Greek side salad.  Making homemade spanakopita seems like an intimidating and long process, but it really isn’t.  It takes a little more effort than a microwave dinner perhaps, but the results are so much better.  The only step that might pose some difficulty is buttering each phyllo dough and layering.  I’ll be honest- I often don’t bother with buttering each sheet when I am feeling lazy, and it still tastes good.
(On a side note, I am very proud of these pictures.  I have taken dozens upon dozens of pictures of Spanakopita, but these are the first to actually look appetizing- all thanks to a new camera from my uncle!)
SPANAKOPITA
Adapted from Ina Garten
INGREDIENTS
12 cups fresh baby spinach
1/2 tablespoon olive oil
1/2 onion, chopped
3 cloves garlic, minced
2 tablespoons chicken stock
2 eggs, lightly beaten
1/2 ounce Romano cheese, grated
1/2 teaspoons grated nutmeg
Salt and pepper
3 tablespoons pine nuts, toasted
4 ounces goat cheese, crumbled

12 sheets phyllo dough
3-4 tablespoons melted butter

Kosher salt
DIRECTIONS
Preheat oven to 375°F.  Line a baking sheet with parchment paper.


Heat a large skillet over medium heat.  Add spinach and cook until wilted.  (You may need to do this in two batches if you don’t have a skillet large enough).  Cool in a colander.  Drain and squeeze out excess water.  Set aside.


Heat a medium skillet over medium heat.  Heat olive oil and  add onion. Cook for 5-7 minutes, until golden brown and tender.  Add garlic, and cook for 1-2 additional minutes until fragrant. Deglaze the pan with chicken stock and continue to cook until all liquid has evaporated.  Cool and set aside.


In a large bowl, combine eggs, Parmesan, nutmeg, spinach, onion, and garlic.  Season with a generous pinch of salt and some freshly cracked black pepper.  Fold in a pine nuts and goat cheese.


Working with 3 sheets of phyllo dough at a time, brush each layer with melted butter as you layer then on top of each other.  Cut the sheets in half lengthwise.  Place a dollop on each strip of phyllo dough.  Fold in a triangular shape as if you were folding a flag. Place on baking sheet fold-side down.  Repeat with remaining phyllo dough and filling.  Brush the tops of the spanakopita with melted butter and sprinkle with kosher salt.  Bake for 25-30 minutes, until tops are golden brown. Let cool for 3-5 minutes on baking sheet before eating.


Makes 8 spanakopita.  Serves 2-4.