Sunday, November 29, 2009

Italian Three Cheese Spinach and Broccoli Pie with Puff Pastry





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This filling has three cheeses, spinach,broccoli with all the Italian spices Let me know what you think....

This is the last step before placing in the oven....recipe is at the bottom of this post...enjoy!

Using the remaining dough for the top layer, place over the mixture, bring the excess dough up and fold forward, press together with a fork to seal in mixture in...seal edges with tap water. Take a sharp knife and make a V formation for pattern. Brush with melted butter . Time to put in the oven and bake until nicely browned on top, around 1 hour.

Take the back of a tablespoon to push the filling dough evenly into the dough to spread out.

Roll out to overlap the sides as the extra dough will be used to seal in the filling later.


Mix all together well making sure the eggs are well blended with the cheeses.


Be sure to get all ingredients together first so you don't forget anything. Puff Pastry is much easier to use than phyllo dough.


1 cup of fresh chopped spinach or frozen spinach drained and water squeezed all out
1 cup of fresh chopped broccoli or frozen chopped, steamed in microwave for 7 minutes drained
4 cloves of fresh minced garlic
½ teaspoon of garlic powder and extra for top
1/4 teaspoon dry parsley and oregano
1/4 cup fresh of chopped parsley
1 cup of feta cheese
1 cup mozzarella
1 cup of ricotta cheese
1/8 teaspoon cayenne pepper
3 eggs
grating cheese for garnish
1 package of 17.3 oz package of puff pastry defrosted in refrigerator for at least 24 hours
flour to work the dough
1/3 cup of butter melted
tap water
Preheat the oven to 335 degrees.

Add coarsely chop the spinach and place it in a large bowl. Add chopped broccoli, spices and parsley add to the spinach. Mix in the feta cheese, ricotta cheese ,mozzarella, and eggs to the mixture. Using a fork mix all of the ingredients together.
Allow the puff pastry to defrost in the refrigerator for 24 hours. Separate it into two equal parts. Roll the pastry with a rolling pin (the same way you would with pizza dough) to fit the size of 12x8 inch brownie style pan. Butter the pan and line half of the puff pastry on the pan. Brush some melted butter on the dough for the bottom layer then the spinach mixture on top.
Brush edges to seal the pastry all along the edge of the pan with tap water.
Place the second half of the puff pastry on top of the mixture. Fold in the edges. Use a fork to seal. Butter the top layer with remaining butter sprinkle with garlic powder lightly on top.
Make slanted slits in the dough in V formation, for a fancy top and easy to cut pattern. Bake in the oven for 1 hour at 330. Cool a few minutes, cut and serve garnish with grated cheese and fresh parsley.
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