Antipasto - Ricetta 5 - Spinach Pie - Colette's kitchen delights - by Graziella Martina

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Spinach Pie
 (serves 6)

1  ready rolled puff pastry
500g  fresh spinach
1  knob of butter
1  clove of garlic
a pinch of salt

1  teaspoon of grated nutmeg
1  glass of single cream
2  egg yolks
a little grated Parmesan cheese
Spread the puff pastry onto the base of a greased, round baking tin and prick it with a fork. Blind-bake the pastry by weighing it down with dry lentils or beans and covering it with a piece of tin foil, then putting it in a preheated oven at 160° for ten minutes. Remove the beans or lentils. Wash and prepare half a kilo of fresh spinach. Melt a knob of butter with a crushed clove of garlic in a tall-sided frying pan. Throw in the raw spinach, season with salt and grated nutmeg and let it soften for a few minutes. Pour the cooked spinach onto the pastry and cover with the single cream that has been mixed with the egg yolks.
    Sprinkle over grated Parmesan cheese and cook it au gratin in the oven for 15 minutes at 200°C/400°F.
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