Yields: 1 Servings
Ingredients
28 8 oz fillet steaks; sealed
227 g Fresh spinach
340 g Prepared puff pastry
113 g Taleggio cheese
3 Eggs
1 Egg yolk
28 g Grated parmesan
Salt and pepper
Nutmeg
1 Clove garlic; diced
Red onion; diced
Instructions
Roll out the puff pastry on a floured surface into two rounds about 12″ in diameter and 1/4″ thick. Lightly grease a baking tray and place one ring of pastry on it. Preheat the oven to 450F. Wash the spinach and discard the stalks. Blanch and drain the spinach, drying well. Separate the eggs. Lightly beat the egg yolk and add to the spinach. Blend in the cheese and season with salt and pepper. Moisten the edges of the pastry with water and put the spinach mixture in the middle with the beef slices on top. Put the other circle of pastry on top, with two or three slits in it to let out the steam. Bake in the oven for 20 minutes at 450F and 10 minutes at 350F or until brown.