Spinach Chausson Recipe

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Spinach Chausson
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Ingredients
26
Count
Nutrition
541
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. For Pastry:
  2. Combine flour and butter in large bowl and blend until mixture resembles coarse meal. Make well in center. Add egg, ice water, herbs and salt to well and blend with fork, then mix with flour to form dough. Shape dough into ball. Turn out onto lightly floured work surface and flatten into disc. Wrap dough in plastic and refrigerate at least 1 hour.
  3. For filling:
  4. Steam artichokes until tender when pierced with knife about 15 minutes. Chop coarsely. Set aside.
  5. Rinse spinach and shake lightly to remove excess water. Heat heavy large saucepan over medium high heat. Gradually add spinach and cook, stirring constantly, until wilted, about 2 minutes. Let cool. Squeeze spinach dry: chop coarsely. Melt 2 tablespoons butter in same saucepan over low heat. Add leek. Cover and cook until almost tender, about 15 minutes stirring frequently. Add mushrooms, increase heat to medium high and cook, stirring, until mushrooms are tender and liquid had evaporated, about 5 minutes. Add reserved artichoke hearts and stems, spinach, cream cheese, whipping cream, and garlic and cook, stirring until cheese is melted and cream is absorbed, about 3 minutes. Remove from heat. Blend in lemon zest, lemon juice, chives and tarragon. Season with kosher salt, pepper and nutmeg. Cool completely about 30 minutes. Stir in parmigiano-reggianno.
  6. Grease large baking sheet. Roll pastry out on lightly floured surface into 5 inch circle about 1/16 inch tick. Roll up on rolling pin and transfer to prepared baking sheet. Spoon filling onto half of circle, leaving 1/2 inch border (you are basically making a huge turnover). Brush border with beaten egg. Fold unfilled half of pastry over top, covering filling completely. Trim edge with fluted pastry wheel if desired. Reserving trimmings for decorating top. Press edges together to seal and fold or crimp with fork tines. Brush top with beaten egg. Decorate with dough trimmings. Chill for at least 30 minutes. Preheat oven to 375 degrees. Brush turnover generously with beaten egg. Bake until golden brown, about 30 minutes. Transfer to rack and cool at least 5 minutes. Serve hot or warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 541.13 Kcal (2266 kJ)
Calories from fat 349.49 Kcal
% Daily Value*
Total Fat 38.83g 60%
Cholesterol 156.94mg 52%
Sodium 229.76mg 10%
Potassium 634.28mg 13%
Total Carbs 39.08g 13%
Sugars 1.69g 7%
Dietary Fiber 3.43g 14%
Protein 10.78g 22%
Vitamin C 24.6mg 41%
Vitamin A 0.4mg 13%
Iron 3.7mg 20%
Calcium 140.7mg 14%
Amount Per 100 g
Calories 232.21 Kcal (972 kJ)
Calories from fat 149.97 Kcal
% Daily Value*
Total Fat 16.66g 60%
Cholesterol 67.35mg 52%
Sodium 98.59mg 10%
Potassium 272.18mg 13%
Total Carbs 16.77g 13%
Sugars 0.72g 7%
Dietary Fiber 1.47g 14%
Protein 4.63g 22%
Vitamin C 10.5mg 41%
Vitamin A 0.2mg 13%
Iron 1.6mg 20%
Calcium 60.4mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.4
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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