Enjoy this crunchy spinach mille-feuille with cheese, mushrooms, Serrano ham, and pine nuts. The filling is very creamy, and the combination with the layers of pastry creates an incredible texture play.
Roll out the puff pastry on a floured surface to a thickness of 3 mm, cut 3 rectangles of 20 x 10 cm, and place them on a baking tray. Place another tray on top and bake for 20 minutes. Sprinkle with Parmesan cheese and oregano and bake for 5 more minutes.
For the filling, in a pan, heat the butter, add the onion, mushrooms, Eva® spinach, and cook until they release all their juices, add the Serrano ham, pine nuts, cream cheese, and season with salt and pepper.
Place a layer of pastry, add the filling, and repeat until you form 3 layers.
Serve accompanied by a salad.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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