Saturday, October 06, 2007

Dinner Saturday 6 October 2007 - Spinach Pastry

Spinach Pastry
120 ready made puff paste
350g spinach
35g mint
3 cloves garlic
lots of fresh black pepper
15g grated Parmesan cheese

Spray a non-stick plan with a little olive oil and saute the spinach with the garlic. When cooked, chop with the mint. Ensure the mixture is fairly dry.

Roll out the pastry into two rectangles, one slightly larger than the other.

Mound the spinach on the smaller piece of pastry and top with the cheese. Cover with the larger piece of pastry and crimp edges firmly together to seal.

Cut one of two vents in the top of the parcel. Brush with a little milk, if desired, to help the pastry brown more evenly.

Bake in a hot oven, Gas 7, for 15-20 minutes until risen and golden. Serve with a grilled tomato.

Makes 1 pastry

Nutrition Summary Per Serving
Calories (kcal) 654.1
Protein (g) 23.6
Carbohydrate (g) 46.2
Fat (g) 41.7
Fibre(g) 9.9 9.9

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