3 tablespoon olive oil
1 large onion, finely chopped
4 farlic cloves, finely chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (10 ounce packages frozen chopped spinach, thawed and squeezed to remove excess moisture
1 cup ricotta cheese
2 1/2 cups (3/4 pound) crumbled feta cheese
1 sheet frozen puff pastry, thawed
Serves 6 to 8
Preheat the oven to 400 F. Grease a 9x13 inch bakind dish. Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Cook the onion for 1 minute, then add the garlic, red pepper flakes, cinnamon, nutmeg, salt and pepper. Coof for 2-3 minutes longer, until the onion begins to brown. Transfer the cooked onions to a large bowl. Stir in the spinach, ricotta, feta, Romano and 2 of the eggs. Pour the mixture into the prepared baking dish.
Roll out the sheet of puff pastry on a lightly floured board until large enough to cover the spinach filling. Lay the puff pastry over the spinach, tucking the edges under if there is a little excess on the sides. Lightly score the top of the puff pastry into 8 squares, being careful not to cut all the way through. (Scoring the puff pastry before cooking will ensure a neater appearance when the pie is served.) Beat the remaining egg in a small bowl and brush over the top of the pastry. Cover tightly with foil and bake for 30 minutes. Increase the temperature to 425 F, remove the foil and bake for an additional 15 minutes. Remove from the oven and cool for 15 minutes. Cut the squares on the scored lines and serve.
For a tasty variation on the asic spinach pie, stir 1/2 cup sliced, pitted California black olives into the spinach mixture before it is spooned into the baking dish.
Wine Suggestion - Semillon