300 g of puff pastry
2 handfuls of spinach
2 tablespoons of olive oil
2 chopped onions
1 minced garlic clove
To taste salt and pepper
2 eggs
Half a cup of cream of mushroom soup
200 g of cheddar cheese, cut into cubes
1 whipped egg
300 g of puff pastry
2 handfuls of spinach
2 tablespoons of olive oil
2 chopped onions
1 minced garlic clove
To taste salt and pepper
2 eggs
Half a cup of cream of mushroom soup
200 g of cheddar cheese, cut into cubes
1 whipped egg
Wash the spinach leaves well and blanch them in boiling water with a pinch of salt
Drain, squeeze out excess water, and reserve
In a pan heat the olive oil, sauté the onion and garlic until golden brown
Add the spinach, season with salt and pepper, and stir
Remove from heat, let cool, and set aside
Combine the eggs, cream of mushroom soup, and cheese cubes
Divide the puff pastry in half
Use one half to line the bottom and sides of a medium-sized rectangular or square baking dish
Add the filling and cover with the remaining pastry, pressing the edges to seal
Brush with the whipped egg and bake in a preheated oven at 200°C for 40 minutes or until golden brown.
