- 200g chopped spinach
- 25g butter or margarine
- 125ml Mornay sauce
- 10g Parmesan
- salt, pepper, nutmeg
- 150g Puff pastry
Method
1 Prepare the filling by sweating the spinach in the butter or margarine, mix with a little Mornay sauce, add the parmesan and season, then allow to cool.
2 Roll out pastry into a rectangle 15 cm x 24 cm (6 in. x 10 in.) long.
3 Cut into half lengthwise, slightly off centre.
4 Lay narrower half onto a lightly greased baking sheet.
5 Spread spinach over the band of pastry, egg wash the edges.
6 Fold the remaining half of pastry into half lengthwise and, with a sharp knife, cut slits across the fold about xh cm (3A in.) apart to within approx 1 cm up the edge.
7 Lay this over the spinach, seal the edges with egg wash.
8 Brush all over with egg wash and bake at 220°C (425°F, Reg. 7) for approx 10 mins.
9 When cooked cut into fingers IV2 to 2 cm wide. 10 Serve on a flat dish on dish paper.
Note Low-fat natural yoghurt or fromage frais may be used in place of Mornay sauce.
Tags: Spinach
