1 10-ounce bag fresh baby spinach, coarsely chopped
4 tablespoons shallots, minced
4 cloves garlic, minced
2 tablespoons olive oil, divided
2 tablespoons butter, divided
1/4 cup lightly toasted pine nuts
1 cup grated Gruyere Cheese
Salt and pepper to taste
pinch of Crushed Red Pepper
1 tablespoon of Panko bread crumbs or seasoned bread crumbs
1 pound puff pastry dough (2 sheets)
1 egg
1 tablespoon water
Pre-heat oven to 400 degrees F.
In large skillet, melt 1 tablespoon butter and heat 1 tablespoon olive oil. Add 2 tablespoons shallots and two minced garlic cloves to pan. Saute for about 1 minute. Add in the 4 cups of chopped mushrooms. Lightly season with salt and pepper. Saute on medium until all the juices are gone. About 10 minutes, stirring frequently. Place in bowl and set aside.
In same pan heat 1 tablespoon olive oil and melt 1 tablespoon butter. Add 2 tablespoons shallots and two minced garlic cloves to pan. Saute for about 1 minute. Add in the chopped spinach. Stir well in pan to coat the spinach with the oil/butter. It will look like a lot but once the spinach wilts it will be more manageable in the pan. Lightly season with salt and pepper. Once wilted remove from heat and place in a collander. Allow the juices to drain, you can press with back of spoon to help release some of the juice. Add spinach mixture to the mushroom mixture. Allow to cool for about 15 minutes. Add in the cheese, pine nuts and crushed red pepper. Stir well to incorporate.
Place a sheet of parchment paper to fit your baking sheet. Lightly roll out one sheet of the puff pastry. Place on baking sheet. Top with the filling mixture and evenly distribute. Trim the corners of the puff pastry. Top mixture with the second sheet of puff pastry. Crimp the edges all the way around. Lightly score the top of the puff pastry. In a small bowl whisk together the egg and water. Brush the top with the egg wash and lightly dust the top with salt and pepper. Place puff pastry in pre-heated oven and bake for 30 minutes or until the puff pastry is a deep golden brown. Remove from oven and allow to cool for about 10 minutes before cutting. Cut into squares and serve warm or at room temperature.
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