one package of Puff Pastry dough , defrosted.
1/2 red onion, diced.
1Tbs olive oil
Large package of fresh organic spinach
1/2 c pine nuts
1 c. Fontina cheese
1 egg lightly whisked
1 egg whisked thinned with a splash of milk
salt and pepper
Preheat oven to 400.
In a pan saute onions with olive oil for a few minutes, add spinach and pine nuts until wilted and pine nuts are toasted, sprinkle with salt and pepper to your liking... take off heat, and cool
In a separate bowl, mix 1 egg slightly whisked with 1 c. Fontina cheese, add in spinach/onion/pine nuts.
On a flat baking sheet, roll out puff pastry cut sheet in half so it's about 6" x 8''... take half the mixture and spread it evenly across dough. Start rolling, and with other egg diluted in milk brush with pastry brush the crust as you roll it up, leaving seam at bottom of the roll. Pinch ends to seal, cut a few slits on top to let out steam and continue to brush egg over entire roll.
Roll out other dough and do the same. Makes two.
Bake at 400 until pastry is lightly golden brown. about 15 minutes.
Everyone in this house LOVED these... Including my 11 year old daughter whose favorite thing is spinach pie.. She helped make these! Easy, fast and delicious!