Spinach in Puff Pastry

I love all of Ina Garten’s recipes, and this one is my most favorite.  This Spinach in Puff Pastry makes for a delicious appetizer or a meat-free meal paired with a salad.

Really, you just can’t go wrong with this delicious recipe.

What’s not to love here.  I think that the hardest part of this recipe is wringing all of the water out of the spinach.

Run warm water over the frozen spinach until it has thawed out.  Then do your best to get every little bit of water out.

It might take a while, but it is well worth the effort.

It will look like this.  A little pathetic, but once everything is mixed in it will start looking a little more tantalizing.

Toast your pine nuts and set aside.

Be sure to watch them carefully, because one moment they’ll be lightly brown and the next…..burnt.

And at $20.00 per pound, we don’t want that to happen.

Chop your onion and garlic and saute in the butter.  Lightly season with salt and pepper.

I just love the smell of garlic and onions.

Mix the onion mixture into the spinach.  Looking better already.

Now add the delicious Gruyere, Parmesan, bread crumbs and season lightly with a little more salt and pepper.  Not too much salt, though.  The cheeses have a little salt in them, too.

Now add in those perfectly toasted and crunchy pine nuts.

Give it a little stir; now add the eggs in.

Ahhh, puff pastry.  I hear that Trader Joe’s has a nice puff pastry as well.  Be sure to let the puff pastry thaw over night in the refrigerator.  Remove from refrigerator right before you are ready to use it.  Otherwise it really does become very hard to work with, almost soggy and sticky.

On a lightly floured surface gently roll out a little bit.  You just want to make sure that the seams are smoothed out.

Place the sheet of puff pastry onto your parchment lined baking sheet.  Add the filling on top.

Now place the other lightly rolled out sheet of puff pastry on top.  Trim off  any extra puff pastry.

Crimp the edges together; now score the top of the puff pastry with a knife.

Lightly brush the egg wash on top and add a little salt and pepper.  Oh so beautiful.

I can’t wait for you to taste this.  Thank you Ina, you’ve done it again.

By Ina Garten; Barefoot In Paris

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 part (2 scallions)
1 cup grated Gruyere cheese
¾ cup freshly grated Parmesan cheese
4-extra large eggs, lightly beaten
1 tablespoon dry bread crumbs, plain or seasoned
2 teaspoons kosher salt (I don’t put this much in, maybe a pinch or two because you need to season the garlic and onion with s&p while you are sautéing them)
¾ teaspoon freshly ground black pepper
¼ cup toasted pignoli (pine) nuts
2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm, Trader Joe’s also h as a nice puff pastry), defrosted overnight in the refrigerator

1 extra-large egg beaten with 1 tablespoon water, for egg wash

 Pre-heat the oven to 375 degrees.

 Heat the butter in the sauté 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, 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 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.

 Serves 6-8.



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