Spinach And Mushroom Pithivier

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes.

3. Add the sliced mushrooms to the skillet and cook until they are tender and golden brown, about 5-7 minutes. Season with salt and pepper to taste.

4. Add the fresh baby spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from heat and let the mixture cool slightly.

5. On a lightly floured surface, roll out the puff pastry sheet into a large circle or square, depending on your preference and the shape of your baking dish.

6. Place the puff pastry onto the prepared baking sheet. Spoon the mushroom and spinach mixture onto the center of the pastry, leaving a border around the edges.

7. Sprinkle the grated Gruyere cheese over the mushroom and spinach mixture.

8. Fold the edges of the puff pastry over the filling, creating a rustic, free-form shape. Press the edges to seal the Pithivier.

9. Brush the top of the puff pastry with the beaten egg wash. This will give the Pithivier a beautiful golden color as it bakes.

10. Using a sharp knife, make a few small slits on the top of the pastry to allow steam to escape during baking.

11. Bake the Spinach and Mushroom Pithivier in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.

12. Remove the Pithivier from the oven and let it cool slightly before slicing and serving.