Spinach in Puff Pastry
INGREDIENTS
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1/4 CUP PINE NUTS
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4 TABLESPOONS (1/2 STICK) UNSALTED BUTTER
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2 CUPS CHOPPED ONIONS (2 ONIONS)
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1 TABLESPOON CHOPPED GARLIC (3 CLOVES)
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2 (10-OUNCE) BOXES FROZEN CHOPPED SPINACH, DEFROSTED
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1/3 CUP CHOPPED SCALLIONS, WHITE AND GREEN PARTS (2 SCALLIONS)
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1 CUP GRATED GRUYERE CHEESE
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3/4 CUP FRESHLY GRATED PARMESAN CHEESE
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4 EXTRA-LARGE EGGS, LIGHTLY BEATEN
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1 TABLESPOON DRY BREAD CRUMBS, PLAIN OR SEASONED
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2 TEASPOONS KOSHER SALT
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3/4 TEASPOON FRESHLY GROUND BLACK PEPPER
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1/2 TEASPOON GROUND NUTMEG
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2 SHEETS (1 BOX) FROZEN PUFF PASTRY (SUCH AS PEPPERIDGE FARM), DEFROSTED
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EGG WASH: 1 EXTRA-LARGE EGG BEATEN WITH 1 TABLESPOON WATER
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