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- Path: decwrl!recipes
- From: rfoster@mtuxo (Robin Harris Foster)
- Newsgroups: mod.recipes
- Subject: RECIPE: Spinach-cheese pastry
- Message-ID: <7973@decwrl.DEC.COM>
- Date: 6 Feb 87 04:50:10 GMT
- Sender: recipes@decwrl.DEC.COM
- Organization: AT&T Information Systems, Lincroft New Jersey, USA
- Lines: 90
- Approved: reid@decwrl.UUCP
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-
- Copyright (C) 1987 USENET Community Trust
- Permission to copy without fee all or part of this material is granted
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- the USENET Community Trust or the original contributor.
-
- .RH MOD.RECIPES-SOURCE SPINACH-PASTRY MV "18 Nov 86" 1987
- .RZ "SPINACH CHEESE CASSEROLE IN PUFF PASTRY" "Spinach and cheeses in a puff pastry crust"
- A recipe of this type appeared in
- .I "Cuisine"
- Magazine. The dish is hearty enough to be a main course, but can
- also be a side dish to a meat entr\z\(aae.
- .IH "Serves 4 to 6"
- .IG "10 oz" "chopped spinach" "300 g"
- (fresh or frozen)
- .IG "1 cup" "cottage or ricotta cheese" "250 g"
- .IG "1 cup" "feta cheese" "350 g"
- (crumbled, and drained of any brine)
- .IG "\(14 cup" "grated parmesan or romano cheese" "50 g"
- .IG "\(14 cup" "chopped scallions" "15 g"
- .IG "4" "large eggs"
- .IG "2 Tbsp" "butter" "25 g"
- .IG "pinch" "salt"
- .IG "pinch" "pepper"
- .IG "12 oz" "puff pastry" "400 g"
- (frozen pastry thawed to room temperature, or homemade)
- .PH
- .SK 1
- Preheat oven to
- .TE 350 175 .
- Cook the spinach in boiling water. Drain, rinse with cool water, and
- squeeze out as much moisture as you can.
- .SK 2
- Melt the butter in a small skillet. Cook the scallions until slightly
- soft.
- .SK 3
- 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.
- .SK 4
- Lightly butter the bottom and sides of
- .AB "an 8-in" "a 20-cm"
- square baking dish.
- .SK 5
- Roll out a sheet of puff pastry on a floured surface to make a
- .AB "14-in" "35-cm"
- square. Roll out a second sheet to make a
- .AB "9-in" "22-cm"
- square.
- .SK 6
- Lay the bigger pastry sheet in the buttered dish, draping the extra pastry over
- the edges.
- .SK 7
- Spread the spinach and cheese mixture evenly in the dish.
- .SK 8
- 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 top with additional melted butter if desired.
- .SK 9
- Bake for 45
- minutes at
- .TE 350 175
- or until pastry is golden brown. Let rest for 10
- minutes before serving.
- .NX
- The casserole may be prepared through step 3, then covered and
- refrigerated for up to 8 hours.
- .PP
- As an alternative to puff pastry, you might try using sheets of filo
- dough, overlapped to make the bottom and top crusts. I have also baked
- this dish in a pie pan using filo dough. One way to cut down on the
- calories in this dish is to omit the bottom crust entirely.
- This is a very flexible recipe. Other
- vegetables can be substituted for the spinach, and other ingredients like
- saut\z\(aaeed garlic and mushrooms can be added.
- .SH RATING
- .I Difficulty:
- moderate.
- .I Time:
- 30 minutes preparation, 1 hour baking and cooling.
- .I Precision:
- approximate measurement OK.
- .WR
- Robin Harris Foster
- AT&T Information Systems, Lincroft New Jersey, USA
- ihnp4!mtuxo!rfoster
- "The apple never falls far from the tree"
-