Puff Pastry Stuffed With Spinach and Cheese |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe comes from an old 1980's cookbook from Bogota, Colombia. This is a really simple dish. Ingredients:
1 lb puff pastry |
1 lb fresh spinach |
1/2 lb queso fresco or 1/2 lb ricotta cheese or 1/2 farmer cheese |
4 hard-boiled eggs |
1 egg |
1 teaspoon sugar |
kosher salt |
fresh ground black pepper |
Directions:
1. Divide the puff pastry into 2 equal parts.
2. On a floured work surface, roll out 1 piece of the dough so that it is not too thin, but will cover a 8 x 8 inch baking dish (sides and bottom); grease pan and place rolled out puff pastry in dish.
3. Rinse spinach and cook, over medium heat, with salt, for about 5 minutes to wilt; remove, drain, and chop spinach.
4. In a bowl, combine spinach with cheese and spread the spinach mixture over the pastry in the baking dish; quarter the cooked eggs and scatter them over the spinach.
5. On a floured work surface, roll out other piece of pastry and place over spinach mixture; use a fork to seal like a crust.
6. Beat egg with sugar and brush over outer crust.
7. Bake in a 350 degree F oven for 45 minutes.
8. Serve with meat.
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