is one of the recipes that has been provided by
Shirley Cline from San Fransisco. Shirley had
this to say:
found this recipe on the web and it looks so
much like what my grandmother used to make for
us at Xmas time. Brings back a lot of great
memories for me. This Piemontese antipasto can
be extraordinary, though you have to remember
to eat just a little or you find yourself feeling
full before the meal even begins ".
the spinach well, heat it in a pot with just
the water it has on its leaves until it is well
wilted, and squeeze out most of the water (you
don't want it bone-dry). Mince it.
the sausage, crumble it into a pan, and briefly
saute it to render out most of the fat and discard.
one of the eggs and set the yolk aside. Lightly
beat the remaining eggs and white, and combine
them with the sausage meat, minced spinach,
and garlic. Season the mixture to taste with
salt and pepper.
oven to 360ºF.
at your filling, and estimate what size pan
it will fill. Next, take the puff pastry and
roll it out thinner, then divide it into two
pieces, one that will be large enough to line
the pan, and the other large enough to cover
it all. Lightly butter the pan and line it with
the larger piece of dough, then spread the filling
evenly and cover it all with the second sheet,
using the tines of a fork to weld the two pieces
together and produce a pretty notched rim. Puncture
the top in several places to allow steam to
escape, brush it with the reserved egg yolk,
and bake it for about an hour. Serve it sliced,
either warm or cold.