Beautiful green spinach and nutty Gruyere cheese come together inside of
flaky puff pastry for a delicious, savory dinner!
I have a funny story to tell you. Funny, albeit embarrassing. I've been working on a new recipe for a few weeks now. It was something I developed, but it turned out to be a flop. Not a tiny flop either, a big flop. I made a spinach and Gruyere souffle. I take that back, I made THREE souffles. The first two were failures. The first one didn't rise at all, and the second raised just a bit. Finally, on the third try, I had perfected the recipe and it was puffed up just like a souffle was supposed to be. And it tasted delicious! The bad part was that the pictures were awful. When I say awful, I mean AWFUL. I just couldn't post it and share with you because it looked hideous!
Fast forward a bit, and I decided to give up on my souffle. We needed a break from each other. So instead of making and sharing that souffle, I made spinach Gruyere turnovers instead. Let me just say, this is a very good thing for you. These turnovers are the bomb, if I may say so myself. Beautiful spinach and nutty Gruyere cheese baked into a puff pastry crust. YES please!
