PUFF PASTRY SPINACH RECIPE RECIPES

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SPINACH IN PUFF PASTRY RECIPE | INA GARTEN | FOOD NETWORK



Spinach in Puff Pastry Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     appetizer

Total Time 50 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 15

4 tablespoons (1/2 stick) unsalted butter
2 cups chopped onions (2 onions) 
1 tablespoon chopped garlic (3 cloves) 
2 (10-ounce) boxes frozen chopped spinach, defrosted 
1/3 cup chopped scallions, white and green parts (2 scallions) 
1 cup grated Gruyere cheese 
3/4 cup freshly grated Parmesan cheese 
4 extra-large eggs, lightly beaten 
1 tablespoon dry bread crumbs, plain or seasoned 
2 teaspoons kosher salt 
3/4 teaspoon freshly ground black pepper 
1/2 teaspoon ground nutmeg 
1/4 cup toasted pignoli (pine) nuts 
2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator 
1 extra-large egg beaten with 1 tablespoon water, for egg wash 

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
  • Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. 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 on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. 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, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

SPINACH PIE IN PUFF PASTRY (SPANAKOPITA) RECIPE - FOOD.C…



Spinach Pie in Puff Pastry (Spanakopita) Recipe - Food.c… image

Modified from a recipe by Ina Garten. We've made this a few times for dinner, and it turned out delicious as well as beautiful. The puff pastry is much easier to work with than phyllo dough, so this comes together fairly quickly.

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 1 large pie, 6 serving(s)

Number Of Ingredients 13

3 tablespoons unsalted butter
2 medium onions, chopped
3 garlic cloves, chopped
2 (10 ounce) boxes frozen chopped spinach, thawed & squeezed dry
1 cup feta cheese, crumbled
3/4 cup parmesan cheese, grated or shredded
4 eggs, extra large, beaten
1 tablespoon dry breadcrumbs (plain or seasoned)
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon nutmeg
2 sheets frozen puff pastry, thawed
1 large egg, beaten with 1 tbsp water

Steps:

  • Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
  • Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
  • Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
  • Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
  • Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
  • Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.

Nutrition Facts : Calories 732.3, FatContent 50.5, SaturatedFatContent 18.9, CholesterolContent 203.5, SodiumContent 1201.6, CarbohydrateContent 47.8, FiberContent 4.8, SugarContent 4.2, ProteinContent 23.8

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