John Myers
Ingredients for 1 servings:
- 1 roll of topping dough, fresh from the refrigerated section
- 300 g minced meat, mixed or pork only
- 1 pack iglo creamed spinach with blubber
- 1 onion(s)
- 3 garlic cloves
- ½ bowl of herb cream cheese
- 150 ml milk
- 2 tbsp oil
- 2 stock cubes
- 200 g cheese, grated
- Salt
- ½ pinch(s) allspice
- 2 pinches of nutmeg
- 1 pinch of cinnamon
- 1 pinch of sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
for 4 – 8 pieces
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Unroll the puff pastry and place it in a quiche dish. Trim the edges and roll it around the edge. Prick the pastry several times with a fork. Peel the onion and garlic and finely dice them. Heat the oil in a pan, brown the minced meat all over until crumbly, then add the onion and garlic. Deglaze with milk, dissolve the stock cubes, add the creamed spinach, and let it thaw in the minced meat, stirring constantly. Once the spinach is completely thawed, season the sauce with salt, allspice, nutmeg, cinnamon, and a generous pinch of sugar. Dissolve the cream cheese in it, let it bubble gently for a bit, then pour it onto the prepared puff pastry. Sprinkle with the cheese and bake in the oven for about 20 minutes until golden brown. Tip: This spinach sauce also tastes fantastic with tortellini or penne rigate!
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