To make this #dinnerdoneby9am I assemble the pie in the morning, refrigerate all day, then brush with the egg wash and bake just before serving.
-1 sheet puff pastry, thawed
-1 Tbsp flour
-24 oz frozen spinach, thawed and squeezed dry in a kitchen towel
-6 green onions, sliced
-2 cloves garlic, minced
-4 eggs, divided use
-3/4 tsp salt
-1/2 tsp pepper
-1/8 tsp nutmeg
-1/3 cup parmesan cheese
-1 cup feta cheese
Spread flour on top of a large piece of wax or parchment paper. Unfold the puff pastry on top of the floured paper and roll with a rolling pin until it spreads a few more inches in each direction. Lay the puff pastry into a greased pie dish, with the edges hanging over.
In a medium bowl, mix together the spinach, green onions, garlic, 3 eggs (reserving the 4th egg to brush the pastry), salt, pepper, nutmeg, parmesan and feta, using a fork to break up the spinach and combine the ingredients. Once everything is mixed, spread the spinach mixture on top of the pastry in the pie dish. Then fold the pastry edges over the filling. Beat the remaining egg and brush the top of the pastry with it. Bake at 375 fro 35-45 minutes, until the top if brown and puffy. Cool 10 minutes before serving.
