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Twelve slices of spinach in puff pastry arranged in rows on a wood serving board and shot at an oblique angle, with forks on top of a blue cloth with white flecks, on a wood background.

Spinach in Puff Pastry


  • Author: Shanna Mallon
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

If you need a classy meal to truly wow a small crowd, the best spinach in puff pastry is here to save the day. And it’s easy to make.


Scale

Ingredients

  • 1/4 cup pine nuts
  • 4 Tbsp unsalted butter
  • 2 cups chopped onions
  • 3 cloves garlic, minced (about 1 Tbsp)
  • 1 14-oz bag frozen chopped spinach, defrosted
  • 1 cup grated Gruyere cheese
  • 3/4 cup grated Parmesan cheese
  • 5 large eggs, divided
  • 1 Tbsp unseasoned breadcrumbs
  • 2 1/2 tsp salt, divided
  • 1 1/4 tsp freshly ground black pepper, divided
  • 1/2 tsp ground nutmeg
  • 1 Tbsp water
  • 2 sheets (1 17.3-oz box) frozen puff pastry, defrosted in refrigerator overnight

Instructions

  1. Preheat oven to 375˚F. Line two rimmed baking sheets with parchment paper.
  2. Spread pine nuts on one of the prepared baking sheets in an even layer. Place in oven and bake until nuts are toasted for about 5-10 minutes, tossing halfway through.
  3. Heat butter in medium-sized skillet over medium-low heat. Once melted, add onions and cook for 5-7 minutes, until tender. Stir in garlic and cook for 1 more minute. Remove from heat and set aside to cool slightly.
  4. Lightly beat 4 eggs. Squeeze most of the water out of the spinach and place it in a large bowl. Add the onion mixture, Gruyere, Parmesan, beaten eggs, breadcrumbs, 2 teaspoons salt, 3/4 teaspoons ground black pepper, nutmeg and pine nuts. Mix well.
  5. In a small bowl, whisk together the remaining egg and water for the egg wash. Set aside.
  6. Unfold one sheet of puff pastry and place it on the prepared baking sheet. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash.
  7. Roll out the second sheet of pastry on a floured board until it’s an inch larger in each direction, to make a 11-by-16-inch rectangle. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork.
  8. Brush the top with egg wash, but don’t let it drip down the sides or the pastry won’t rise. Make three small slits in the pastry, and sprinkle the top with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake for 30-40 minutes, until lightly browned.
  9. Transfer to a cutting board and cut into 12 pieces. Serve hot.

Notes

This recipe can be assembled a day in advance, stopping just before brushing with egg wash and baking. Simply put step 5 on hold until the next day, and refrigerate after completing step 7. Brush with egg wash and bake when you’re ready to serve. Plan for about an hour so you will have time to preheat, bake, and rest the pastry before slicing.

  • Category: Appetizers
  • Method: Baking
  • Cuisine: Vegetarian

Keywords: spinach, puff pastry, savory pastry, appetizer, lunch