Ree uses jarred pesto to amp up these cheesy pastries with eggs, spinach and ham!
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Pesto Egg Puff Pastry Squares
DISH THANKS TO REE DRUMMOND
Level: Intermediate
Overall: 50 minutes
Active: 35 min
Yield: 6 pies

Ingredients

1 tablespoon salted butter
7 large eggs
1 cup infant spinach
3 tablespoons prepared pesto
Kosher salt and freshly ground black pepper
1 cup grated fontina cheese
One 17.3-ounce box frozen puff pastry, defrosted
6 pieces deli ham
2 tablespoons everything flavoring

Instructions

Preheat the oven to 400 degrees F.

Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, together with a pinch each of salt and pepper. Scramble the eggs till prepared through, about 2 minutes. Get rid of the skillet from the heat and fold in the fontina.

Beat together the remaining egg and a splash of cold water in a little bowl to make an egg wash. Set aside.

Set out the two sheets of puff pastry and roll them into 9-by-10-inch rectangular shapes. Cut each into 6 3-by-5-inch rectangles. Divide the egg mix among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and location it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangular shape. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and spray with the whatever seasoning. Bake until golden, about 15 minutes.

Serve hot or cold and delight in.

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Ree Drummond's Pesto Egg Puff Pastry Squares|The Leader Lady|Food Network

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