| Recipe from the Black Countess of Sfogliatine ai SpinaciIngredients1.5kg of coarse spinacisale60g of butter 50g of melted butter15cl of cooking cream40g of grated emmenthal1 teaspoon of strong mustard2 fine puff pastry, pepper, nutmeg Preparation Wash the spinach, remove the stalks and drain them. Boil in salted water for 5 minutes, drain and squeeze with a cloth. In a pan heat 60 g of butter over medium heat, add the dried spinach, salt, pepper and a pinch of grated nutmeg. Stir for 2 minutes, then add the cream, emmenthal and mustard. Stir for another 2 minutes, correct the dressing and let it cool. Preheat the oven to 210°C. With the help of a formina (or an inverted bowl), make from the puff pastry 8 discs of about 12 cm in diameter. Distribute the spinach in the center of 4 discs, with a brush moisten the edges and cover with the other 4 discs, welding the edges and pressing them regularly with the prongs of a fork. Place the pastry on the moistened oven plate, pierce with a fork, then brush with melted butter and bake for 20-25 minutes. |
