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SPINACH & PROSCIUTTO EN CROUTE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
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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
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.
6 portions
Source(including opening narrative): The Uncommon
Gourmet by Ellen Helman
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