Spinach and Prosciutto En Croute

From: mnh@catfish.ocpt.ccur.com (Michele Hardy)
Date: Fri, 8 Oct 1993 14:19:26 GMT

A pastry turnover encasing a spinach, cheese, olive, and prosciutto filling,
baked until golden. This hors d'oeuvre gets a 5-star rating in our home - 
it's my husband's favorite.

2   tbsp    olive oil
1           small clove garlic, crushed
1/4 tsp     black pepper
1   tbsp    Parmesan cheese
1   lb      frozen puff pastry, thawed
10  oz pkg. frozen chopped spinach, thawed
1/2 lb      coarsely grated swiss cheese
1/4 lb      prosciutto, thinly sliced
1   cup     ripe black olives, sliced
1   tbsp    cold water

1. Mix together the oil, garlic, black pepper, and Parmesan. Cover and
   marinate for 2 to 3 hours.

2. Roll out the puff pastry on a floured board to form a rectangle 12x20-
   inches. (Pinch any seams together so that you essentially have one large 
   piece of dough.) Chill for 30 minutes.

3. Squeeze the spinach of all its liquid. Spread the spinach down the center 
   of the length of the dough forming a layer 4 inches wide and extending to 
   within 1-inch of either end.

4. Cover the spinach with half of the Swiss cheese. Blanket the cheese with 
   even layers of prosciutto. Spoon the marinade over the ham.

5. Sprinkle the remainder of the Swiss cheese over the prosciutto. Top 
   everything with black olives.

6. Fold the dough like a turnover, overlapping the sides. Crimp the ends 
   together firmly to seal. Place seam side down on an ungreased baking sheet. 
   (Up to this point may be prepared 2 to 4 hours in advance and refrigerated. 
   Return to room temperature to bake.)

7. Beat the egg and water together. Brush the pastry with the egg wash. This 
   gives the loaf a golden glaze when baked.

8. Bake in a preheated 350F degrees oven for 30 minutes. Transfer to a platter,
   cut into 1 and 1/2-inch wide slices, and serve immediately.

6 portions

Source(including opening narrative): The Uncommon Gourmet by Ellen Helman


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