John Myers
Ingredients for 4 servings:
- 350 g puff pastry, frozen, in sheets
- 500 g spinach, fresh or frozen
- 4 tbsp olive oil
- 2 m.-sized eggs
- 300 g low-fat curd cheese
- 100 g feta cheese
- n. B. Salt and pepper, black, freshly ground
- 1 tsp, leveled nutmeg, freshly grated
- n. B. Pine nuts, raw
- Extra virgin olive oil, for brushing the puff pastry sheets
- n. B. flowers and leaves
- n. B. Walnut kernels, halved
Instructions
Working time approx. 30 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 30 minutes; Total time approx. 16 hours
The night before, wash the fresh spinach, chop it, and add a little salt. Defrost frozen spinach in a sieve and let it drain. The next day, gently wring out the spinach with a fresh tea towel. Discard the liquid. Defrost the puff pastry. Fry the spinach in a pan with the olive oil until the liquid has evaporated. Remove the vegetables from the heat. Beat the eggs. Mix in the skimmed milk curd and the crumbled feta cheese and season with salt, pepper, and mace. Mix the egg mixture into the spinach. Preheat the oven to 180°C (top/bottom heat). Brush one side of the puff pastry sheets with olive oil. Spread the filling on half of each sheet, sprinkle the pine nuts over the filling, and roll up the sheets. Place the filled rolls seam-side down on a greased baking sheet, brush with olive oil, and bake in the hot oven until golden brown. Place the puff pastry rolls on a flat serving plate, garnish, and serve warm as an appetizer. Recipe source: Mr. Olympios, Armonia Hotel, Crete.
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