Puff Pastry: Spinach Torte

posted by Marlen 10-28-100 6:16 AM

Spinach Torte

5 oz. lean bacon, cut in small strips
3 oz. pine nuts
5 sheets frozen puff pastry, thawed
1 egg yolk
2 lbs. fresh spinach, washed and dried
2 oz. butter or margarine
2 whole gloves of garlic, chopped
2 cups sour cream
3 oz. golden raisins
1 whole oblong mozzarella cheese (1/2 lb.), sliced
salt and pepper to taste

Heat oven to 425F.

Saute bacon in dry frying pan until crisp, remove bacon from pan and set aside. Toast pinenuts in small frying pan until light brown. Cool.

Stack sheets of thawed pastry sheets and roll out to a circle about 12 inches to fit pastry form (12"). Fit
dough into form and up the sides. With tines of fork, prick dough and bake 15 minutes. Remove from oven and turn back heat of oven to 400 F.

Saute spinach until limp, add garlic, bacon and sour cream and let moisture evaporate (5 minutes). Mix raisins and pine nuts into the spinach and add salt and pepper to taste. Spread spinach mix onto baked form and spread slices of mozzarella onto spinach into a fashion so that it looks like hard boiled eggs nestled into the spinach. Bake torte for 15-25 minutes on middle rack of the oven. Serve warm.

Serves 6

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