Description
A delightful dish that layers flaky puff pastry with creamy spinach and a velvety egg filling, perfect for impressing loved ones on lazy weekend mornings.
Ingredients
Scale
- 1 sheet of flaky puff pastry
- 2 cups fresh spinach, chopped
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil or butter for sautéing
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry sheet on a floured surface, then cut it into circles or squares.
- Arrange the pastry shapes on a baking sheet lined with parchment paper and bake for 15-20 minutes, until golden and flaky.
- In a skillet, heat olive oil or butter and sauté the chopped spinach until it wilts, about 2 minutes.
- Whisk together the eggs, heavy cream, grated Parmesan, salt, and pepper in a mixing bowl.
- Fold the sautéed spinach into the egg mixture.
- Fill each baked pastry shell with the spinach and egg mixture.
- Return the filled shells to the oven and bake for another 10-12 minutes, until the egg is set.
- Serve warm and enjoy!
Notes
For a lighter dish, substitute whole milk for heavy cream or use a different cheese. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: Eggs Napoleon, brunch, puff pastry, spinach, eggs