Baked Eggs Napoleon Spinach (Print Version)
Golden puff pastry holds silky spinach and eggs for a bold, savory main, topped with chives.
# Ingredients:
→ Pastry
01 -
1 package (14.1 ounces) frozen puff pastry sheets, thawed
02 -
1 large egg, beaten, for egg wash
03 -
Everything bagel seasoning, optional, for garnish
→ Spinach Filling
04 -
1 tablespoon olive oil
05 -
1 medium shallot, finely chopped
06 -
2 cloves garlic, minced
07 -
10 ounces fresh spinach, washed and roughly chopped
08 -
4 ounces cream cheese, softened
09 -
1/4 cup heavy cream
10 -
1/4 cup grated Parmesan cheese
11 -
1/4 teaspoon ground nutmeg
12 -
Salt and freshly ground black pepper, to taste
→ Assembly
13 -
4 large eggs
14 -
Salt and freshly ground black pepper, to taste
15 -
Fresh chives, chopped, for garnish
# Instructions:
01 -
Allow frozen puff pastry sheets to thaw at room temperature for 30 to 40 minutes until pliable but cold.
02 -
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
03 -
Unfold thawed puff pastry sheets on a lightly floured surface. Cut each sheet into four equal squares to make eight squares total. Lightly score a smaller square inside each, about 1/2 inch from the edge, not cutting all the way through.
04 -
Brush tops of pastry squares with beaten egg. Sprinkle edges with everything bagel seasoning if desired.
05 -
Arrange pastry squares on the prepared baking sheet and bake for 12 to 15 minutes, until golden and puffed. Let cool slightly. Gently press the center of each square to create a well, keeping pastry border intact.
06 -
Heat olive oil in a large skillet over medium heat. Add chopped shallot and sauté for 3 to 4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant. Add spinach and cook, stirring occasionally, until wilted, about 5 to 7 minutes. Work in batches if needed.
07 -
Transfer cooked spinach to a colander and press out excess liquid. Return spinach to the skillet or a mixing bowl. Add softened cream cheese, heavy cream, grated Parmesan, and nutmeg. Season with salt and black pepper. Mix thoroughly until creamy and smooth. Adjust seasoning as needed.
08 -
Spoon spinach mixture evenly into wells of baked puff pastry squares. Create a small indentation in the filling of each shell.
09 -
Carefully crack one egg into the indentation on each pastry. Season lightly with salt and black pepper.
10 -
Return tray to oven and bake 10 to 15 minutes, until egg whites are set yet yolks remain slightly runny.
11 -
Let pastries cool briefly. Garnish with chopped fresh chives and serve immediately.
# Notes:
01 -
To create uniform wells in each pastry, use the back of a spoon to gently press down the center after baking.
02 -
Wilt spinach in batches to ensure even cooking and prevent overcrowding the skillet.