普羅旺斯的天空下 Living in Provence

可做16個

250公克 ricotta (於冰箱30-40分鐘前取出)
100公克 希臘feta起司, 用廚用紙巾拍乾, 分小塊

8瓣 油漬蕃茄, 切碎
320公克 冷凍菠菜磚, 解凍並擠乾水分

1小把 有機扁葉香芹 (flat leaf parsley), 切碎
8張 feuilles de brick*
1顆有機雞蛋, 少許牛奶做刷派皮用的蛋汁
1顆洋蔥, 切絲並慢炒至微焦化, 慢炒過程的最後5分鐘加進1瓣碎大蒜
(*feuilles de brick 是一種源於突尼西亞的薄麵皮; 和filo是同一家族的, 差別只在於準備過程和型式; 若是使用filo, 請使用2-3張來分條狀、包一份) 

烤箱預熱至180C

1.  將所有材料(feuilles de brick除外)於一大碗中混和並斟酌調味

2.  將每一片feuille de brick分半

3.  然後將邊緣折進, 鋪內餡

4.  將麵皮對折成第一個三角, 繼續折至底端

5.  用一點清水黏和接縫處
6.  刷上蛋汁
7.  進烤箱烤約30分鐘, 中途翻面, 烤至金黃即可

English Version:

Apéro 3 - Spinach, ricotta, feta and tomato confit in filo pastry

Makes 16

250g ricotta (room temperature)
100g feta, dry on paper towels, and break into small pieces
8 tomato confit, chopped
320g frozen spinach bricks, defrosted and squeeze out any excess liquid
1 small bunch of organic flat leaf parsley, finely chopped
8 sheet of feuilles de brick pastry*
1 organic egg plus some milk for the egg wash
1 onion, thinly sliced and lightly caramelised with some chopped garlic
(* Please use filo pastry if you can't get feuilles de brick;  use 2 or 3 layers of filo pastry to wrap the filling)

Preheat the oven to 180C

1.  Place all ingredients, except the feuilles de brick pastry in a large mixing bowl.  Mix well and check for the seasoning.
2.  Divide each sheet of feuille de brick in half.
3.  Fold in the round end and spoon filling over the edge.
4.  Fold the pastry up to form a triangle, continue folding until the end of pastry.
5.  Use some water to seal the end.
6.  Brush with some egg wash.
7.  Bake for 30 minutes, until golden (you can flip them over during half time baking).