30 January 2010

Barefoot In Paris

Guess which Barefoot Contessa is my favorite? Hard wasn't it? Yes, I love Paris. So following the Ina Garten around Paris while she cooks is about as much fun an one person can have when they are snowed in. Perhaps we could be having more fun if we were snowed in in Paris. With Ina...but I digress.

I have a theory about cooking. Anything you make will be greatly enhanced if you wrap it in puff pastry. It's my theory and I am sticking with it.

So there can be little doubt that this is one of my favorite recipes. I love spinach. It's good for you. It's even better for you with garlic and cheese. Now wrap it all up in puff pastry and it is magical. I know it sounds like spanakopita with puff pastry instead of filo, but we don't care. It's yummy.

Spinach in Puff Pastry

4 Tbsp. unsalted butter
2 cups 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
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 in refrigerator overnight
1 egg, beaten with 1 Tbsp. water, for egg wash

Preheat oven to 375 degrees.

Heat butter in sauté 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 of the pastry won’t rise. Make three small slits in the pastry, sprinkle with salt and pepper, and 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.

But really, waiting a day to cook this is just plain crazy. Bake it immediately. Trust me.

1 comment:

  1. Hope your cookin' in all this snow mess. Totally off topic. How do you find all of your books? I have been all over my house so many times I think I look like a hamster on a treadmill looking for a book I used to make Thanksgiving cornbread (Crescent Dragonwagon's Soup and Bread). NO WHERE TO BE FOUND. I am sure it lurks in some place once obvious now totally oblivious. I think the only way I will find it is to buy it again. That seems to guarantee I'll spot it just as they new one comes in the mail. Hope you and cat are well.


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