This month's recipe came from Valerie of Portchester, NY for her tasty "Spinach & Cheese
Puff Pastry". This is a terrific dish that can be a side or main course that you can also cut
into small bites for a party appetizer. Thanks Val and keep it cooking.
Yield: 4 Servings
10 oz Spinach, chopped (fresh or frozen)
1 cup Cottage or Ricotta cheese
1 cup Feta cheese (crumbled and drained of any brine)
1/4 cup Parmesan or romano cheese, grated
1/4 cup Scallions, chopped
4 lrg Eggs
2 tbl Butter
1 pch Salt
1 pch Pepper
12 oz Puff pastry (frozen pastry thawed to room temperature, or homemade)
Preheat oven to 350 degrees F. Cook the spinach in boiling water. Drain, rinse with cool water, and
squeeze out as much moisture as you can.
Melt the butter in a small skillet. Cook the scallions until slightly soft.
In a large mixing bowl, combine the cheeses and the eggs. Mix well. Add the spinach, the butter and
scallions, the salt and pepper and mix again.
Lightly butter the bottom and sides of an 8-inch square baking dish. Roll out a sheet of puff pastry on a
floured surface to make a 14-inch square.
Roll out a second sheet to make a 9-inch square. Lay the bigger pastry sheet in the buttered dish,
draping the extra pastry over the edges.
Spread the spinach and cheese mixture evenly in the dish. Put the remaining pastry sheet on top. Trim
excess pastry if necessary and seal the edges closed. Use scraps of pastry dough to decorate the top of
the pie. Brush the top with additional melted butter if desired. Bake for 45 minutes at 350 degrees F or
until pastry is golden brown. Let rest for 10 minutes before serving.
Yield: Serves 4 to 6.
* As an alternative to puff pastry, you might try using sheets of filo dough, overlapped to make the bottom
and top crusts. This is a very flexible recipe. Other vegetables can be substituted for the spinach like
sautéd mushrooms, broccoli or zucchini with roasted garlic.
|Spinach and Cheese Puff Pastry