The best combination ever you will keep on serving ’till the last crumb!
Another great dish with the two magic key ingredients for oven dishes I like to make: spinach and eggs. You can never serve enough of this dish, you are always short. Because it’s so tasty you tend to eat faster, but if you wait a little while you will notice that it’s not actually that light!
Gorgonzola originates from Italy and has a very distinctive smell and bluish green marbling look. It is a soft cheese and less strong than the Gorgonzola Piccante. For this dish I’ve only you used a little to sprinkle on top. It’s just to add a bit of spice.
- 6 leaves of puff pastry
- 450 grams of fresh spinach
- sweet gorgonzola
- 2 eggs
- 2 cloves of garlic
- salt and pepper
Preheat the oven at 210 degrees Celsius. Take 6 slices of puff pastry from the freezer and allow to defrost. Cover the baking tray with a baking sheet.
Place the 6 slices on a baking tray. Take a fork and make little holes in the pastry – make many. Now bake the pastry for 10 minutes. In the meantime you fry the spinach with some oil and 2 cloves of garlic in a large frying pan. Remove the water.
Take out the pastry from the oven and add the spinach on top. Leave the oven on. Break the eggs in a bowl and pour onto the pastry dish. Add a bit of pepper and salt.
Place the baking tray inside the oven and set the timer to 10 minutes. Before serving: sprinkle some Gorgonzola on the pastry. Bon appetito!
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