INGREDIENTS
28 oz
Curly spinach
2
Leeks, medium
14 oz
Swiss chard
1
Kosher salt and freshly ground black pepper
1 pinch
Nutmeg
1/4 cup
Pine nuts, toasted
8 oz
Puff pastry
1 tbsp
Butter, unsalted
1 cup
Gruyere, grated
1/4 cup
Parmesan, grated
9 oz
Ricotta cheese