44 minutes ago
Tuesday, January 3, 2012
Some days I have cravings for spinach, it's a weird thing. Especially after a night of too much alcohol, it seems my body craves iron.
This was a perfect New Year's Day remedy and great for brunch. It's sort of like a spanakopita without the phyllo dough. (and there's that frozen puff pastry again.......)
Ina calls for Gruyere cheese, but I felt like a nice salty bite of feta, so I made it Greek.
You can call it a strudel if you want, I won't tell anyone.
This makes one huge log, so if you are only having 4 people, then cut the recipe in half and only use 1 sheet of puff pastry, like I did here.
Spinach in Puff Pastry (adapted from Barefoot in Paris):
4 Tbsp unsalted butter
2 onions, chopped
1 Tbsp chopped garlic, (3 cloves)
2 (10-oz) boxes frozen chopped spinach, defrosted
1/3 cup scallions, chopped, white & green parts (2 scallions)
1 cup Gruyere cheese, grated (I used feta)
3/4 cup Parmesan cheese, grated
4 eggs, lightly beaten
1 Tbsp bread crumbs
2 tsp salt
3/4 tsp pepper
1/2 tsp ground nutmeg
1/4 cup pine nuts, toasted
2 sheets (1 box)frozen puff pastry, defrosted
1 egg, beaten with 1 Tbsp water, for egg wash
Preheat oven to 375F degrees.
Heat butter in saute pan and cook the onions over medium-low heat for 5-7 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 pine nuts. 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 2nd sheet of pastry on a floured board until it’s an inch larger in each direction. Place the 2nd 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.
Bake for 30-40 minutes, until the pastry is lightly browned.
Transfer to a cutting board and serve hot.
This can be assembled a day in advance, refrigerated, and baked before serving.