Spinach & Prosciutto En Croute
Description
This elegant Spinach & Prosciutto En Croute is the perfect solution for a show-stopping yet simple main course. The flaky, golden puff pastry wraps around a rich filling of thawed spinach, salty prosciutto, melted Swiss cheese, and briny black olives. A garlic and Parmesan marinade infuses the filling with deep, savory flavor. Its ideal for dinner parties or a special weeknight treat. The dish offers a delightful contrast of textures, from the crispy crust to the tender, cheesy interior. Serve warm for the best experience.Ingredients
Directions
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In a small bowl, mix together the olive oil, crushed garlic, black pepper, and Parmesan cheese to create a marinade.
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Cover the marinade and let it sit for 2 to 3 hours to allow flavors to meld.
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Preheat your oven to 350F (175C).
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On a lightly floured surface, roll out the thawed puff pastry to form a rectangle approximately 12x20 inches.
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If the pastry came in two sheets, pinch the seams together to form one large piece. Chill the pastry for 30 minutes.
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Thaw the frozen spinach and squeeze out all excess liquid thoroughly using a clean kitchen towel or cheesecloth.
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Spread the drained spinach down the center of the pastry length, forming a layer about 4 inches wide, leaving a 1-inch border on both ends and sides.
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Sprinkle half of the grated Swiss cheese evenly over the spinach layer.
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Layer the thinly sliced prosciutto evenly over the cheese.
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Spoon the garlic-Parmesan marinade evenly over the prosciutto.
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Sprinkle the remaining Swiss cheese over the prosciutto.
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Top the cheese layer with the sliced black olives.
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Fold the pastry over the filling like a turnover, overlapping the sides slightly if necessary.
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Crimp the edges firmly with a fork to seal the filling inside.
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Place the en croute seam-side down on an ungreased baking sheet.
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In a small bowl, beat the egg with the cold water to make an egg wash.
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Brush the top of the pastry generously with the egg wash to ensure a golden glaze.
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Bake in the preheated oven for 30 minutes, or until the pastry is puffed and golden brown.
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Transfer to a platter, let rest for a few minutes, then cut into 1.5-inch wide slices and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 676.3kcal
- % Daily Value *
- Total Fat 34.7g54%
- Saturated Fat 13.1g66%
- Cholesterol 3.3mg2%
- Sodium 675.1mg29%
- Total Carbohydrate 77.8g26%
- Dietary Fiber 7.2g29%
- Sugars 3.0g
- Protein 18.2g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: You can prepare the en croute up to 2-4 hours in advance. Cover and refrigerate, then let it come to room temperature for 15-20 minutes before baking.
Spinach Prep: It is crucial to squeeze out as much liquid as possible from the thawed spinach to prevent the pastry from becoming soggy.
Variations: You can substitute the Swiss cheese with Gruyre or Fontina for a different flavor profile.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven to maintain crispiness.
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