Jachnun (Israeli Vegetable Roll)

Step 1

Peel the onions by cutting off the root and tip ends, then peeling away the papery skin. Place each onion on the cutting board and slice it crosswise into thin half-moons, about 1/8 inch thick.

Step 2

Chop the fresh spinach by cutting the leafy portions into 1-inch pieces (discard any thick stems). Measure out 2 cups loosely packed into a small bowl.

Step 3

Chop the fresh herbs by holding the bunch with one hand, pointing the tips away from you, and slicing across the stems with a knife into pieces smaller than a grain of rice.

Step 4

Pour 3 tablespoons of olive oil into a large skillet (12 inches) placed over medium heat. Wait 60 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 5

Add all the sliced onions to the hot oil and stir with a wooden spoon to coat them evenly. Reduce the heat to medium-low and cook, stirring once every 3 minutes, until the onions are honey-colored and very soft, about 25–30 minutes.

Step 6

Add the spinach to the caramelized onions and stir constantly for 2 minutes until the spinach is wilted and any liquid has evaporated.

Step 7

Stir in the chopped fresh herbs, then taste with a clean spoon and sprinkle salt and pepper until the filling tastes savory and balanced.

Step 8

Remove the puff pastry sheet from the thawing bowl (it should be soft and pliable, not cold). Lay it flat on a dry cutting board.

Step 9

Spread the onion-spinach filling evenly across the pastry sheet in a layer about 1/4 inch thick, leaving a 1-inch border around all four edges.

Step 10

Starting from one long edge of the pastry, roll it up tightly like a cinnamon roll, pressing as you go so the spiral stays compact. The roll should look like a log about 2 inches thick.

Step 11

Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 12

Grease a 9-inch round cake pan (or similar) with 1 tablespoon of butter, rubbing it around the bottom and sides until they glisten. Carefully place the rolled pastry spiral seam-side down in the center of the pan.

Step 13

Slide the pan into the oven on the middle rack and bake for 20 minutes until the pastry is puffed and deep golden-brown on top.

Step 14

While the jachnun bakes, pour the crushed tomatoes into a small saucepan placed over medium-low heat. Stir once every 30 seconds and simmer for 5–7 minutes until the tomato sauce is warm and fragrant, then taste and add a pinch of salt and pepper.

Step 15

Remove the jachnun from the oven and let it rest in the pan for 2–3 minutes so it sets enough to slice. Carefully slide a small spatula around the edge to loosen it, then invert the pan onto a cutting board or serving plate.

Step 16

Using a serrated bread knife, cut the jachnun into 1-inch-thick slices by sawing gently downward through the spiral, rotating the knife slightly if the pastry resists.

Step 17

Arrange the slices on a serving platter and pour the warm tomato sauce into a small bowl placed alongside, so guests can spoon sauce over each slice as they eat.