| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
|
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
sm |
Clove garlic, crushed |
| 1/4 |
ts |
Black pepper |
| 1 |
tb |
Parmesan cheese |
| 1 |
lb |
Frozen puff pastry, thawed |
| 10 |
oz |
Frozen chopped spinach thawed |
| 1/2 |
lb |
Coarsely grated swiss cheese |
| 1/4 |
lb |
Prosciutto, thinly sliced |
| 1 |
c |
Ripe black olives, sliced |
| 1 |
tb |
Cold water |
|
6 |
portions |
INSTRUCTIONS
A pastry turnover encasing a spinach, cheese, olive, and prosciutto
filling, baked until golden.
1. Mix together the oil, garlic, black pepper, and Parmesan. Cover and
marinate for 2 to 3 hours.
2. Roll out the puff pastry on a floured board to form a rectangle 12x20-
inches. (Pinch any seams together so that you essentially have one large
piece of dough.) Chill for 30 minutes.
3. Squeeze the spinach of all its liquid. Spread the spinach down the
center of the length of the dough forming a layer 4 inches wide and
extending to within 1-inch of either end.
4. Cover the spinach with half of the Swiss cheese. Blanket the cheese with
even layers of prosciutto. Spoon the marinade over the ham.
5. Sprinkle the remainder of the Swiss cheese over the prosciutto. Top
everything with black olives.
6. Fold the dough like a turnover, overlapping the sides. Crimp the ends
together firmly to seal. Place seam side down on an ungreased baking sheet.
(Up to this point may be prepared 2 to 4 hours in advance and
refrigerated.
Return to room temperature to bake.)
7. Beat the egg and water together. Brush the pastry with the egg wash.
This gives the loaf a golden glaze when baked.
8. Bake in a preheated 350F degrees oven for 30 minutes. Transfer to a
platter, cut into 1 and 1/2-inch wide slices, and serve immediately.
Source(including opening narrative): The Uncommon Gourmet by Ellen Helman
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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