*This is from yet another meal that I was fortunate enough to receive from a friend a few weeks back. So, I haven't actually made it myself yet. But she made it, and it was awesome, and I WILL be making it soon. As soon as I can coordinate myself enough to make it to the grocery store with an actual list in hand ... *
Place 6 eggs in a pot of cold water. Bring to a boil. As soon as water comes to a rolling boil, remove from heat, cover, and let sit for 15 minutes. Peel shells and set aside.
1 1/2 lb. kale, rough stems removed
2 c. fresh spinach
2 T. olive oil
2 leeks, washed and thinly sliced
2 cloves garlic, minced
2 c. ricotta cheese
1 c. grated parmesan cheese
3 scallions, finely chopped
2 T. fresh oregano, freshly chopped, or 2 tsp dried oregano
sea salt and black pepper to taste
1 package puff pastry
2-3 T. melted butter
Coarsely chop leaves of greens, steam for 6 to 8 minutes or until wilted, transfer to a colander to cool, then squeeze to remove excess water (according to the original post, it's really important to squeeze hard!).
Heat oil in a saucepan over medium-high heat, add leek and garlic and cook for 5-6 minutes or until very soft. Transfer to a food processor, add greens, and process until finely chopped. Transfer to a large bowl, then add cheeses, scallions, and oregano. Mix well and season to taste with sea salt and freshly ground black pepper.
Preheat oven to 350 degrees F. Place an 8-inch springform or other deep cake pan on a cookie sheet, brush the inside of the pan with butter, line with puff pastry, allowing excess to overhang. Brush with butter.
Spoon 2/3 of ricotta mixture into the pastry-lined pan, smooth surface, then create 6 wells for the eggs around edges, using a spoon. Place eggs in wells, then spoon over remaining ricotta mixture, smoothing top. Place another sheet of puff pastry on top and pleat edges or seal with a fork. Brush top with butter and bake for 40 minutes or until golden.
Serve warm or at room temperature.
Heat oil in a saucepan over medium-high heat, add leek and garlic and cook for 5-6 minutes or until very soft. Transfer to a food processor, add greens, and process until finely chopped. Transfer to a large bowl, then add cheeses, scallions, and oregano. Mix well and season to taste with sea salt and freshly ground black pepper.
Preheat oven to 350 degrees F. Place an 8-inch springform or other deep cake pan on a cookie sheet, brush the inside of the pan with butter, line with puff pastry, allowing excess to overhang. Brush with butter.
Spoon 2/3 of ricotta mixture into the pastry-lined pan, smooth surface, then create 6 wells for the eggs around edges, using a spoon. Place eggs in wells, then spoon over remaining ricotta mixture, smoothing top. Place another sheet of puff pastry on top and pleat edges or seal with a fork. Brush top with butter and bake for 40 minutes or until golden.
Serve warm or at room temperature.
REALLY good. That's all I really have to say.
And now I'm going to include a picture that has nothing to do with my recipe, because it's my blog and I can do what I want, right?!?
I love this picture of the three of you. You look so happy! It makes me happy.
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