Spinach, shallots and parmiggiano pastry
300 grams all purpose flour
150 grams of butter
50 ml of white wine
50 grams of parmiggiano reggiano cheese
1 teaspoon of salt
water as needed.
Mix all the dry ingredients, and add the wine. Add some water if needed. Make a soft dough that can be flatten it with the roll pin. Set aside in the fridge for 1 hour.
350 grams of spinach washed and chopped
100 grams of chopped mushrooms
100 grams of parmiggiano reggiano cheese grated
3 garlic cloves chopped
3 shallots chopped
1 teaspoon of salt
1 teaspoon of oregano
1/2 teaspoon of thyme
1/2 teaspoon of marjoram
olive oil
In a pan, heat the olive oil and sautee the garlic and shallots with the mushrooms and salt. Cook it for 5 minutes. add the chooped spinach, and cook it for another 5 minutes. Add the herbs, and let it cool. Add the parmiggiano reggiano cheese.
With a roller pin, flatten the dough very thin. Place the filling, and close it. Seal the edges. With a knife, make some cuts for the steam to come out. Brush it with olive oil, and bake it in a preheated oven at 375 F for 20-25 minutes. ENJOY!!
That looks so flaky and delicious! How come already so hot? It has been raining here off and on and the temperature remains 12-22C...we get some sunshine if lucky.
ReplyDeleteWow, they look so good. I wish I had some for breakfast. Instead I will have my usual bowl of cereal. It’s good, but not very interesting!
ReplyDeleteI always struggle in making gluten free pastry dough. Its lot of work of folding and adding butter. But It tastes good. Your pastry looks good. I will try adding parmesan next time.
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