Spinach in Puff Pastry

Ingredients:

• 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
• ¾ cup freshly grated Parmesan cheese
• 4 extra-large eggs, lightly beaten
• 1 tablespoon dry bread crumbs, plain or seasoned
• 2 teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper
• ½ teaspoon ground nutmeg
• ¼ cup toasted 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

Directions:

1. Preheat oven to 375 degrees.
2. Heat the butter in a 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 in a bowl.  Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pine nuts.  Mix well.
3. 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.

*recipe from Ina Garten's Barefoot in Paris cookbook