Puff Pastry Spinach and Eggs

This is a perfect and easy dinner. You can have the spinach already made ahead, mixed with a little bit of bechamel sauce or simply mix it with some ricotta. You can also have the spinach cooked with fried garlic. With only 4 main ingredients, this is a good recipe. You can use a ready-rolled puff pastry sheet. In the supermarket, you can also find frozen spinach with cream which you can also perfectly use.

Heat oven to 200ºC. Heat the oil in a large saucepan. Add the garlic and fry it a little bit. Add the spinach and cook until wilted, then drain and thoroughly squeeze out as much liquid as possible. Mix with the ricotta or add the bechamel sauce.

Lay the pastry on a baking sheet and pinch up the edges to form a lip all round. Prick the base all over with a fork, so the pastry doesn’t puff up too much. Beat 1 egg and paint the pastry with the beaten egg.

Pile in the spinach mix, leaving four clear areas for the egg whites to go into. Carefully crack the egg; separate the egg whites and reserve the egg yolks. Put the egg whites into each space. Bake in the oven for 15 minutes or until the pastry is light brown and the egg whites are set.

Remove from the oven and put one yolk on each egg white and pop it back in the oven for a further 5 minutes until the yolk is done but a litte runny (or to your taste).

Season with sea salt flakes and some pepper. If you wish, you can also pour a little bit of virgin olive oil over the eggs.