FLORENTINE PIE

 

 

I have been wanted to make this recipe a long time ago and I finally made it! Under the crusty puff pastry you will discover some incredible flavors! This is a fantastic recipe! A must try! Pair with a wonderful Pinot Noir from Burgundy! Enjoy!

 

Preparation: 1 h 15 min. baking time: 50 min.

Serving 4-8

 

4 puff pastry sheets, thawed

30 oz. chopped spinach (frozen)

2 garlic cloves, minced

16 oz. Portobello mushrooms, washed thoroughly and sliced thin

8 oz. fresh mozzarella, sliced thin

10 thin slices of Prosciutto (fat removed)

2 eggs + 1 egg yolk (for puff pastry)

1 tbsp. fresh lemon juice

7 oz. sour cream

2 tbsp. unsalted butter + more for the pie dish

Salt and pepper

 

Flour a work surface and unfold the dough from the packages.

Place one sheet of dough on top of the other and roll the dough into a large disk. Butter a pie dish and place the dough into the pie dish. Prick the dough with a fork.

Thaw out the spinach in a large pan on medium heat. Drain the spinach thoroughly. Melt 1 tbsp. of butter in a large pan on medium-high heat and brown the garlic. Add the spinach and combine. Season the vegetables with salt and pepper. Set aside.

Cook the mushrooms with 1 tbsp. of butter and 1 tbsp. of lemon juice in a large frying pan on medium-high heat until all the water is evaporated and the mushrooms become golden-brown. Season with salt and pepper. Let cool down.

Beat 2 eggs with the sour cream in a small bowl and season with salt and pepper.

Preheat the oven to 400 F.

Spread half the spinach on the puff pastry, making a thin layer on the bottom. Next layer, spread the mushrooms. Put all the slices of Prosciutto on top of the mushrooms and cover with the slices of mozzarella.

Pour half of the egg-cream mixture on top of the mozzarella.

Finish the pie with another layer of spinach and pour the rest of the egg-cream mixture.

Roll the other 2 sheets of puff pastry into another disk and cover the pie.

Cut the edges with a pair of scissors leaving an inch of dough all around the pie dish. Pinch together both layers of the dough around the entire perimeter to seal with your fingers. Using the tip of a sharp knife, make some lines across the dough.

Beat the remaining egg yolk in a small bowl and brush, very lightly, the top of the puff pastry.

Bake 50 minutes or until golden brown.

 

Bon Appetit!