Music: Beethoven, 9th Symphony
Menu: Apple, asparagus, and blue cheese salad
This is a super simple weeknight recipe. The best part is that it is versatile and can be made into whatever is in your fridge. The only must have ingredient is a puff pastry sheet. We have been addicted to the 5 lb. tub of spinach from Costco, so I am trying to find some more unique things to do with it.
On another note, we just got back from the Florida Keys! What a blast…out here in Denver there is no such thing a fish fresh off the boat and that is literally what we did every night. Mahi grilled, mahi fried, fresh yellowtail snapper…yummmmm. We couldn’t bring ourselves to buy any seafood this week from the grocery store, so back so a serious veggie rehab after a long weekend of indulgence. Here a peak at the fun we had on the boat…
- 1 frozen puff pastry sheet, dethawed
- Flour, for dusting
- 2 TB butter
- 1 TB EVOO
- 1 large onoin, thinly sliced
- 3 cloves garlic, sliced
- 8 – 10 white mushrooms, sliced
- 2 medium portobello caps, sliced
- S & P
- 5 cups of tightly packed baby spinach
- Dash of nutmeg
- 1/4 cup feta cheese
- Preheat oven to 400 degrees.
- Lightly roll out the puff pastry into a rectangle that will fit your baking sheet. Using flour to prevent sticking.
- Place rolled puff pastry sheet onto baking sheet and place in oven until lightly browned, about 8-10 minutes. Watch carefully because depending on how hot your oven is and how dethawed pastry is cooking can happen fast.
- Heat butter and EVOO in a large skillet. Add onions and cook for 10 minutes, until browned and beginning to carmelize.
- Add mushrooms and continue to cook until mushrooms are browned and have released their juices, another 6 – 8 minutes. Season with S & P.
- Add spinach in two bathces. Once the first batch has wilted and cooked down and second batch and toss until spinach begins to lose shape. Turn off heat and add a dash of nutmeg.
- Add mushroom and spinach mixture to top of puff pastry, spreading out and leaving a thin border. Top with feta and place back in the oven for 10 minutes, until feta is lightly browned and edges are crispy.
- Let cool for 5 minutes before cutting into wedges and serving.