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1
In a medium saucepan, add frozen spinach and wine.
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2
Cook covered over low heat until done.
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3
Cool and drain by squeezing spinach with hands or cheesecloth, reserving liquid.
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4
In a medium saute pan, cook bacon until almost done, then add onions and garlic, continue cooking until onions are golden.
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5
Remove bacon mixture from pan and add cooking liquid from spinach.
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6
Open oysters (be sure to keep the 1/2 shell you will not be using near to 1/2 shell containing oyster) draining liquid into pan also.
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7
Add thyme and boil over medium heat until reduced to about 1/4 cup.
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8
Add cream and hazelnut liqueur; continue cooking until mixture is thickened and reduced a bit.
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9
Season to taste with white pepper.
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10
In a medium mixing bowl, combine spinach with bacon mixture and cream sauce.
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11
Stir until thoroughly combined.
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12
Top each oyster with 1 to 2 tablespoons of spinach mixture.
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13
Sprinkle with swiss cheese and half as much asiago cheese.
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14
Roll puff pastry accordingly.
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15
Using the 1/2 shell as a template, set on top of pastry and cut out, then lift the piece of pastry and put on top of corresponding oyster.
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16
Continue doing this until all oysters are topped with pastry, discard unneeded 1/2 shells.
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17
Beat egg with 1 tablespoon of water and with a pastry brush, brush tops of each oyster.
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18
Place oysters on a baking sheet and bake in a 400-degree oven for 30 to 40 minutes or until pastry is a dark golden brown.
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19
Serve immediately.
