#BXLLOCKDOWN DAY 38
“HERO” WEEK/ SPINACH / RECIPE 5
Another spinach recipe.. another cosy vegetarian dish that we love around here, especially when the weather bright as it is today. This little spinach and cheese tart not only looks like a ray of sunshine on your table but it is also prepared in no time, leaving you all the time to sit and enjoy a nice cup of tea.
What you need:
- 500gr baby spinach, washed and chopped
- 100gr or a packet of herbed cream cheese (Boursin is a good brand if you can get it)
- 100gr of ricotta cheese
- 20gr of grated parmesan
- 1 sheet of store bought puff pastry (If you would like to make your own, here is a great recipe: http://www.bbcgoodfood.com/recipes/2403/roughpuff-pastry)
- Salt & Pepper to season
- 1 egg yolk for the egg wash
What you do:
- Mix the Boursin and the ricotta in a bowl, season to taste
- Add the some of the chopped spinach to the cheese mixture and mix together
- Spread the new mix on the puff pastry evenly
- Place the rest of the spinach on the cheese mix, almost form a mountain of spinach if you can (this will wilt down pretty fast in the oven so, don’t be shy
- Add the grated parmesan over the spinach
- Fold the sides of the puff pastry to form a frame
- Egg wash the pastry
- Cook in a pre-heated oven at 180 degrees
Serving Suggestion:
Serve hot with a tomato, lettuce, cucumber and parsley salad mix for freshness and crunch.
Cigdem Sidney Ozdemircelik 