2 bunches of cooked, chopped spinach - 350g
1 tablespoon butter or margarine
1 tablespoon olive oil
1 medium-sized onion, finely chopped - 120g
4 eggs
1 cup grated Parmesan cheese - 120g
1/2 cup all-purpose flour - 90g
Salt and black pepper to taste
4 red bell peppers, seeded and sliced - 480g
1 package of semi-prepared puff pastry, thawed - 400g
200g shredded cheddar cheese, cut into small pieces
2 bunches of cooked, chopped spinach - 350g
1 tablespoon butter or margarine
1 tablespoon olive oil
1 medium-sized onion, finely chopped - 120g
4 eggs
1 cup grated Parmesan cheese - 120g
1/2 cup all-purpose flour - 90g
Salt and black pepper to taste
4 red bell peppers, seeded and sliced - 480g
1 package of semi-prepared puff pastry, thawed - 400g
200g shredded cheddar cheese, cut into small pieces
Heat the butter and olive oil in a small skillet
Add the onion and cook until it's translucent and starts to brown
Transfer the mixture to a bowl and combine with the spinach, eggs, Parmesan cheese, flour, salt, and black pepper. Reserve
Open the puff pastry over a floured surface, or use pre-made puff pastry, and cover the bottom and sides of a 25cm-diameter tart mold, leaving some room at the top
Layer the spinach mixture, then bell peppers, and finally cheese
Repeat this process until you have about 1 cm of spinach at the top
Cover with the remaining puff pastry, sealing the edges well
If desired, brush with egg wash
Place in a preheated oven at 200ºC for about 40 minutes, or until the crust is golden
Let it cool, then carefully remove from the mold and serve
Serves 10.
