Wilted leeks, spinach, and chard are mixed with a trinity of cheeses—ricotta, Gruyère, and parmesan—along with pine nuts, and then spread on a simple round of store-bought puff pastry. Throw the whole thing in the oven, and 20 minutes later it comes out perfectly puffed and golden. A great way to eat your greens!
- 1 tablespoon unsalted butter
- 2 medium leeks, white and green parts only, chopped (about 3 1/2 ounces chopped leeks)
- 28 ounces curly spinach, stemmed and roughly chopped
- 14 ounces (about 1 large bunch) Swiss chard, tough stalks removed, leaves roughly chopped
- A pinch of nutmeg
- Kosher salt and freshly ground black pepper
- 9 ounces (about 1 cup 2 tablespoons) ricotta cheese
- 1 cup (about 4 ounces) grated Gruyère
- 1/4 cup (about 1/2 ounce) grated parmesan
- 1/4 cup toasted pine nuts
- 8 ounces puff pastry
Preheat the oven to 400°F. Melt butter in a large skillet over medium heat. Add the leeks. Cook, stirring frequently, until soft and translucent but not browned, about 5 minutes. Add the spinach and chard, and raise the heat to high. Sauté until all the greens are completely wilted and all the liquid has evaporated. Transfer to a bowl to cool.
Once the greens have cooled slightly, add the ricotta, Gruyère, parmesan, and pine nuts, and stir to completely combine. Season to taste with salt and pepper. Roll out the pastry on a parchment-lined sheet tray to a 12-inch circle. Spread the spinach mixture on top. Bake until the pastry is golden and crisp, 15 to 20 minutes. Cut into slices and serve.