Saturday, March 12, 2011
Spiral Spinach Tart
Okay, this thing is SERIOUSLY amazing. You should just ignore everything I am about to write, scroll to the recipe and make it yourself... It's that good (and my writing is that bad).
I originally saw it a while ago on some Food Porn site, and the recipe was in Romanian or something, and the Google Translator didn't translate some words, so it didn't make too much sense. So I just decided to make something that looked like the picture, rather than learning Romanian just to make some spinach tart thing.
Also, watch Due Date... its hilarious (and I'm watching it again right now)
1 Package Frozen Puff Pastry (Like Tenderflake)
1 Package Frozen Spinach (chopped or whole leaf, it doesn't really matter... although Chopped might be a teeny bit easier... OR use Fresh... just make sure you wash it really well)
2 gloves of Garlic (minced)
Fine-grated cheese...(I used marble, but whatever you want. Amount needed depends on how much you like cheese... I grated a bunch and then kept the grater and cheese out and easy to grab if I wanted more)
Seasoning (I used a little seasoning salt and some garlic powder)
Flour for dusting
Spring form pan
Start with the spinach... Defrost (if using frozen), then squeeze as much of the moisture out of the spinach as possible (with your hands). Add the minced garlic to the spinach, and mix together with a fork. Add in whatever seasonings you choose.
Pre-grate your cheese too.
On a lightly floured surface, Roll out the puff pastry to a thin-ish rectangle
Then cut the rectangle into long thin rectangles
Put spinach mixture and then cheese , Roll up like a snake. (you can see completed "snakes" in the back of the photo)
Arrange the "snakes" in a spiral in the Spring form pan. I forgot to take a photo of the spiral before I put the cheese on top, But I start in the middle of the spiral and work my way out. Then press everything together in the pan with your hand.
Bake at 350 F for about 15-30minutes. (i forgot how long it was in there). Basically until the puff pastry is lightly browned and golden.
Let cool for 5-10 minutes and then move from the spring form pan to a plate.
ENJOY!!! It is delicious fresh from the oven, or later on, once it is cool.
The Spinach "snakes" really show up too: