Spinach In Puff Pastry - Miele H 6000 Recipe Book

Spinach in puff pastry

Preparation time: 100–110 minutes
Makes approx. 20 slices
Ingredients
1200 g spinach (fresh or frozen)
5 onions
100 g leeks
2 eggs
200 g fetta cheese
100 ml vegetable oil for the filling
50 g dill, finely chopped
Salt
Pepper
900 g puff pastry and 50 ml vegetable
oil for brushing the pastry with
or 900 g filo / Yufka pastry and 200 ml
vegetable oil for brushing the pastry
with
Accessories
Saucepan
Universal tray
Preparation
Blanch the fresh spinach in boiling
water for 1 minute or defrost the frozen
spinach. Drain well. Once cooled, press
gently to squeeze out the moisture, and
then chop it up roughly.
Cut the leeks and onions into rings and
mix with the spinach. Add the eggs,
crumbled cheese, dill, salt, pepper and
100 ml vegetable oil to the spinach and
mix thoroughly.
If making with puff pastry: Brush the
base of the universal tray with oil and
line with half the puff pastry. Spread the
spinach mixture evenly over the pastry.
Savoury snacks
Place the rest of the pastry over the
spinach mixture, and brush with 50 ml
oil.
If making with filo / Yufka pastry: Brush
the base of the universal tray with oil.
Brush half of the sheets of filo with oil,
and layer these on the tray. Spread the
spinach mixture evenly over the top
layer of pastry. Then brush the
remaining sheets with oil, and layer
these on top of the spinach (200 ml oil
is required for coating all of the pastry).
Recommended settings
Oven function: Automatic programmes
Programme: Bakes/Gratins \ Spinach
parcels
Shelf level: See display
Programme duration: approx. 60 [62]
(63) minutes
Alternative settings
Oven function: Intensive Bake
Temperature:
50 minutes: 170 °C, then: 200 °C
[50 minutes: 170 °C, then: 200 °C]
(160–170 °C)
Heating-up phase: Normal
Shelf level: 2 [2] (1)
Duration: 60–65 [60–65] (60–
70) minutes
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