Post by Paulinemom on Apr 12, 2006 15:18:48 GMT
Serves 4
Ingredients
250g spinach leaves, frozen, finely chopped
375g pre-rolled, ready-made puff pastry
1 tbsp Couscous, uncooked
1 pinch salt and fresh ground black pepper
150g Goat's cheese, with rind, or Camembert, cut into chunks
3 pinches nutmeg, freshly ground
1 egg, beaten
Method
1. Defrost the spinach, which can easily be done in a microwave. Strain in a sieve and press to squeeze out extra moisture.
2. Preheat oven to 220C/gas 7. Lay the pastry out flat and cut into two equal rectangles. Place one rectangle on a baking sheet. Spread the spinach evenly over the surface, leaving a border all the way around.
3. Sprinkle over the uncooked couscous (the couscous helps absorb any extra moisture from the spinach). Season thoroughly with salt , pepper and lots of nutmeg. Arrange goat’s cheese or Camembert chunks on the spinach.
4. Using a rolling pin, gently roll the remaining pastry out slightly to make it a touch thinner in thickness. Place over the top of the filling, and using your fingers, press to seal and trim off any untidy edges. Use a fork to press all the way round the edge. Brush all over with beaten egg.
5. Bake for about 20-30 minutes, until deep golden and puffed all over.
Ingredients
250g spinach leaves, frozen, finely chopped
375g pre-rolled, ready-made puff pastry
1 tbsp Couscous, uncooked
1 pinch salt and fresh ground black pepper
150g Goat's cheese, with rind, or Camembert, cut into chunks
3 pinches nutmeg, freshly ground
1 egg, beaten
Method
1. Defrost the spinach, which can easily be done in a microwave. Strain in a sieve and press to squeeze out extra moisture.
2. Preheat oven to 220C/gas 7. Lay the pastry out flat and cut into two equal rectangles. Place one rectangle on a baking sheet. Spread the spinach evenly over the surface, leaving a border all the way around.
3. Sprinkle over the uncooked couscous (the couscous helps absorb any extra moisture from the spinach). Season thoroughly with salt , pepper and lots of nutmeg. Arrange goat’s cheese or Camembert chunks on the spinach.
4. Using a rolling pin, gently roll the remaining pastry out slightly to make it a touch thinner in thickness. Place over the top of the filling, and using your fingers, press to seal and trim off any untidy edges. Use a fork to press all the way round the edge. Brush all over with beaten egg.
5. Bake for about 20-30 minutes, until deep golden and puffed all over.