This gorgeous concoction involves Pepperidge Farm Puff Pastry – always a good idea, spinach, onions, Gruyère, parmesan, garlic, nutmeg, black pepper, eggs and about 30 minutes in a 375 degree oven. Numb.
I cooked a whole tub – about 11 oz. of Olivia’s Organic Baby Spinach until just tender. Meanwhile, I sautéed chopped red onions in 1/4 cup butter until translucent and then added 4 chopped garlic cloves, the cheeses, the spinach, 1/2 tsp. of nutmeg, 3/4 tsp. of black pepper, 1 tsp salt (kosher), 3/4 cup panko breadcrumbs and 4 extra-large eggs. I smooshed this together and plopped it on top of 1 sheet of the puff pastry, leaving a border of about 1.5 inches. I stretched out the other sheet of pastry and after putting egg wash on the bottom layer, I put the top on and pressed it down with a fork. A little egg wash on top and then I baked it at 375 for 30 minutes.
The inspiration for this came from Barefoot in Paris, although I did change the recipe a bit. I added more crumbs, eliminated pine nuts (good God they want $11 for a tiny jar) and I used less salt. I cannot wait to try this! Bon Appetit!
A note after eating this – very good, but …….. I would add feta next time and skip the Gruyere. It needs bunches more flavor and DS said the nutmeg was too much. I would drop that down to 1/4 tsp. I couldn’t taste it! I wonder if I didn’t mix it up well enough. 😦