SPINACH AND CHEESE PUFF PASTRY RECIPES

Steps:

• Heat the oven to 220C/fan 200C/gas 7, and line your largest baking tray with some baking paper.
• Heat a large frying pan over a medium heat. Once hot, drizzle in the oil and cook the spinach for a few minutes, stirring occasionally, until completely wilted. Tip into a sieve and allow to cool before squeezing out as much liquid as possible. Finely chop the spinach and put into a mixing bowl along with the crumbled feta, garlic granules and a generous amount of black pepper. Mix together well until evenly combined.
• Remove the pastry sheet from the fridge and unroll. Cut the sheet lengthways down the middle to make two long rectangles. Pile the filling onto one piece, leaving a generous border around the edges, but compressing the spinach to make a sausage shape along the length of the pastry. Cut little widthways slashes along the other piece of pastry, stopping just over a centimetre shy of the edges. Brush around the spinach sausage with some of the beaten egg. Gently lift the sheet up and stretch it a little to open up the slashes and then put carefully over the spinach-topped pastry.
• Use a fork to seal all around the pastry edges, crimping as you go. Brush the pastry all over with the beaten egg, avoiding getting any in the exposed areas of spinach, and then bake for 25-30 minutes or until crisp and deep golden brown. Serve warm or at room temperature.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the butter in a saute 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, nutmeg, 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 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.