 | ||||||
| ||||||
Spinach Pastry
10 oz. chopped spinach (fresh or frozen)
1 c. cottage or ricotta cheese
1 c. feta cheese (crumbled, and drained of any brine)
1/4 c. grated parmesan or romano cheese
1/4 c. chopped scallions
4 large eggs
2 Tbsp. butter
pinch salt
pinch pepper
12 oz. puff pastry (frozen pastry thawed to room temperature, or homemade)
Preheat oven to 350 F. Cook the spinach in boiling water. Drain, rinse with cool water, and squeeze out as much moisture as you can. Melt the butter in a small skillet. Cook the scallions until slightly soft. In a large mixing bowl, combine the cheeses and the eggs. Mix well. Add the spinach, the butter and scallions, the salt and pepper and mix again. Lightly butter the bottom and sides of an 8-in square baking dish. Roll out a sheet of puff pastry on a floured surface to make a 14-in square. Roll out a second sheet to make a 9-in square. Lay the bigger pastry sheet in the buttered dish, draping the extra pastry over the edges. Spread the spinach and cheese mixture evenly in the dish. Put the remaining pastry sheet on top. Trim excess pastry if necessary and seal the edges closed. Use scraps of pastry dough to decorate the top of the pie. Brush top with additional melted butter if desired. Bake for 45 minutes at 350 F or until pastry is golden brown. Let rest for 10
minutes before serving. Serves 4 to 6.
“Oysters are the most tender and delicate of all seafoods. The stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.”
Hector Bolitho, 'The Glorious Oyster' (1960)
After they are roasted, and when the coffee beans begin to cool, they release about 700 chemical substances that make up the vaporizing aromas.
|
