Deep Dish Spinach Pie

I always cook something for my mom for Mothers Day. This year I came across a recipe for this beautiful deep dish spinach pie, and I just knew I had to make it. It was clearly a success, because it was on the top of my mom's list of things she wanted me to make when I came home for winter break. This spinach pie is absolutely delicious. It's a great dish to make during the week because it makes 9 good sized slices, and it tastes just as good, if not better, the next day. Cuts better too.

Deep Dish Spinach Pie

Adapted from Cooking With My Kid

Ingredients:
2 tablespoons olive oil
1 or 2 cloves garlic, minced
3 shallots, diced
2 (10 oz) boxes frozen chopped spinach, defrosted
1 cup grated Gruyere cheese
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
2 large eggs whites, lightly beaten
1 tablespoon dry Italian seasoned bread crumbs
1 teaspoons kosher salt
1/3 cup toasted almonds
2 sheets (1 box) frozen puff pastry
1 extra-large egg beaten with 1 tablespoon water (for egg wash)

Preheat the oven to 375 degrees. Heat the olive in a pan and saute the shallots over medium heat for 5 minutes, or until translucent. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place in a bowl. Add the onion mixture, Gruyere, Parmesan, eggs, bread crumbs, salt, and almonds. Mix well, making sure to break up the spinach.

Thaw the puff pastry for 35-45 minutes at room temperature until just workable. Unfold one sheet and roll into a rectangle on a floured cutting board, poke with a fork, and place in an 8x8 baking dish.

Scoop the spinach mixture into the baking dish.  Roll out the second piece of puff pastry on a floured board until it is also a rectangle. Place it over the spinach and tuck the sides down into the baking pan, making sure both sheets of puff pastry touch all the way around. Brush the top with egg wash and then poke a few times with a fork.  Bake for 30 to 40 minutes, until the pastry is lightly browned and puffy. Let cool 20 minutes before slicing (doesn't usually happen in my house).