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1
Preheat the oven to 400F.
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2
Heat a medium nonstick skillet over high heat with 2 tablespoons of the EVOO (twice around the pan).
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3
Add the sausage, breaking it up with the back of a spoon, ensuring all the big chunks become small ones.
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4
Add the onions, sage, salt, and pepper.
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5
Cook, stirring occasionally, until the sausage is browned, 4 to 5 minutes.
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6
Once the sausage is brown, remove the skillet from the heat and drain the excess fat.
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7
Cut each of the 2 sheets of puff pastry into 2 equal rectangles.
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8
With a pastry brush, paint the Dijon mustard on the top of each piece of pastry.
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9
Refrigerate the mustard-painted pastry until the sausage is ready.
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10
Arrange the defrosted chopped spinach in the center of a kitchen towel, wrap the towel around the spinach, and squeeze out the excess liquid.
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11
Put the spinach in a mixing bowl, add the lemon zest and Parmigiano, and season with salt and pepper.
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12
Add the sausage mixture to the spinach and incorporate well.
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13
Arrange the pastry rectangles on a cookie sheet.
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14
Place a quarter of the sausage-spinach filling on the bottom half of each piece of pastry.
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15
Fold the pastry over the filling, gently tugging at the pastry to cover the filling.
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16
Using a fork, firmly crimp the edges.
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17
With a sharp knife cut two inch-long slits in the top of each pastry.
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18
Bake for 12 to 15 minutes, or until the pastry is golden brown.
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19
While the sausage and spinach squares are baking, prepare the cherry tomatoarugula salad.
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20
In a salad bowl, combine the cherry tomatoes, salt, pepper, the remaining 2 tablespoons of EVOO, the red wine vinegar, lemon juice, chopped shallots, and parsley.
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21
With a fork, lightly crush some of the cherry tomatoes.
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22
Once the sausage and spinach squares are cooked, add the arugula to the tomatoes, then toss to coat.
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23
Serve the sausage and spinach squares right on top of a generous helping of the tomatoarugula salad.
