Winter Greens with Hazelnuts and Cranberries in Puff Pastry | PCC Natural Markets

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Winter Greens with Hazelnuts and Cranberries in Puff Pastry

Serves: 6 to 8

Your rating: None (1 vote)
Your rating: None (1 vote)

I'm always looking for fun dishes that embody the best of cooking — simple, pretty, nutritious and a great value for my money. This has it all! The sweetness of the cranberries and crunch of the hazelnuts are exquisite against the backdrop of nature's super food — dark leafy greens.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free


Preheat your oven to 400° F.

In a large pot, heat the oil over medium high heat and cook the onions until they are golden and tender. Add the greens. If they are really dry, add about 3 tablespoons water. Cook the greens for 3 to 5 minutes, stirring occasionally until they are tender and still jade green. If there is still a lot of liquid in the pot, drain them and squeeze them dry in a clean dish cloth.

Transfer the greens to a mixing bowl and season with the salt and pepper. Fold in the hazelnuts, cranberries, eggs and cheese. Spread this mixture in an 8x8-inch casserole dish.

Cut the sheet of puff pastry to fit the casserole dish and prick it all over with a fork. Fit the pastry over the spinach filling. You may brush the top with a beaten egg mixed with a little water if you like. Cut a few slits in the pastry to vent the steam.

Bake the casserole for 20 to 25 minutes, or until the pastry is golden and the filling is bubbly.

Recipe by Lynne Vea, PCC Chef

Source: PCC Fresh, October 2008

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Great dish! I had lots of

Great dish! I had lots of greens to pull from the garden so used chard, kale and beet greens instead of spinach. Used chevre and it was delicious. Definitely would make again. Feels more like a fall/winter dish, but was happy to use up all our spring green bounty!

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