Emmanuel Duverneau

1: Add flour, salt, and 3/4 cup cold butter (cut into cubes) to a food processor. Pulse until butter is absorbed (about 10 to 12 one second pulses).

2: Add the remaining cold butter (cubed) and pulse two or three times to combine.

3: Add the cold water until just moistened and pulse four or five times until the dough forms a ball.

4: Place dough on a lightly floured surface and gently knead about 10 times.

5: Roll the dough into a rectangle about 12 x 18 inches big and fold in half three times.

6: Wrap dough in plastic and refrigerate for 1 - 2 hours.

7: Cook bacon in the oven to desired crispiness.

8: Sauté spinach in olive oil until wilted, then add the eggs and scramble. Season with salt, pepper, and add cheese. Remove from heat when fully cooked.

9: Take the dough out and cut into squares on a lightly floured surface. Match the squares for tops and bottoms.

10: Brush one square with egg wash, add a spoonful of egg mixture, top with cheese, and cover with another square. Press edges together and seal with a fork.

11: Cut two slits in the center of the pastry, repeat with remaining ingredients.

12: Add egg wash on top of each pastry and bake in the oven for 20 minutes at 425°F.

13: Serve with your favorite coffee and enjoy!