Spinach, Pine Nut and Gruyère AOP Börek
ediblejersey.ediblecommunities.com
November always seems to bring out the cook in us. Maybe it’s because the clocks have been turned back and it’s now darker, earlier. Or it could be that first feel of winter’s chill. Whatever...
Ingredients
- 1 packet of puff pastry
- 2 cups (500g) fresh spinach
- 1 small onion, chopped
- 1 clove of garlic, minced
- 7 oz (200g) Gruyère AOP Classic (mild), cubed
- 4 tablespoons (50g) pine nuts
- 1 beaten egg to glaze
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