MypinchofItaly
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- Joined
- 17 Feb 2017
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- 8,660
- Location
- Milano, Italy
- Website
- mypinchofitaly.co.uk
Serves 2, Preparation time 10 minutes, Cooking time 20/30 minutes
METHOD
Pre-heat the oven.
Beat the egg in a bowl and add a little of water. Set aside.
Cut mozzarella into slices. Set aside.
First, boil spinach in a pot with salted water, then squeeze them well eliminating almost all the water - at least as much as possible - in excess.
Put spinach in a bowl and season with a pinch of salt, a lightly sprinkle with nutmeg, a handful of grated parmesan, a pinch of turmeric powder and mix.
Unroll the puff pastry and divide it with a knife forming squares, each of which is large enough to contain the filling.
Now add the spinach in each square of puff pastry, taking care to leave all the edges free because we will have to seal them. Put two or three slices of mozzarella on each square of the puff pastry.
At this point, use a brush (or fingers wet with the water) and wet the edges that you left free and without stuffing. Close each square but not completely, overlaying the corners in the center. Brush the outer surface with the beaten egg.
Bake for 20/30 minutes in the already warm oven to 180 degree. Let cool and serve up!
- 1 packet of rectangular ready puff pastry
- 300 gr of spinach (frozen or fresh)
- 1 egg
- grated Parmesan cheese to taste
- 1 mozzarella
- salt to taste
- nutmeg
- a pinch of turmeric powder to taste
METHOD
Pre-heat the oven.
Beat the egg in a bowl and add a little of water. Set aside.
Cut mozzarella into slices. Set aside.
First, boil spinach in a pot with salted water, then squeeze them well eliminating almost all the water - at least as much as possible - in excess.
Put spinach in a bowl and season with a pinch of salt, a lightly sprinkle with nutmeg, a handful of grated parmesan, a pinch of turmeric powder and mix.
Unroll the puff pastry and divide it with a knife forming squares, each of which is large enough to contain the filling.
Now add the spinach in each square of puff pastry, taking care to leave all the edges free because we will have to seal them. Put two or three slices of mozzarella on each square of the puff pastry.
At this point, use a brush (or fingers wet with the water) and wet the edges that you left free and without stuffing. Close each square but not completely, overlaying the corners in the center. Brush the outer surface with the beaten egg.
Bake for 20/30 minutes in the already warm oven to 180 degree. Let cool and serve up!
