Summary

Ingredients

• 1 package puff pastry from the refrigerated shelf
• 0.5 packet ½ spinach leaves, frozen or fresh
• 1 cup sour cream or sweet cream
• 0.5 ½ cup mascarpone
• 1 tablespoon herbal salt
• 0.5 ½ cup water
• 5 tomato (s), dried
• 1 large onion (s)
• 2 cloves garlic)
• 0.5 bag ½ cheese, grated e.g., Emmentaler, approx. 100 g

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Instructions

1. The sour cream cup is used for measuring.
2. Peel and finely dice the onion and garlic and sauté in a pan with a little rapeseed oil until golden brown. Immediately add the frozen spinach leaves. Alternatively, you can also use fresh spinach leaves. Chop the sun-dried tomatoes and add them. Season the spinach with herb salt, mascarpone and sour cream.
3. Preheat the oven to 180 ° C fan oven.
4. Line a baking pan lined with baking paper with the puff pastry, cut off any excess edge with a knife.
5. Pour the finished leaf spinach mixture into the puff pastry mold. Cut the remaining puff pastry into small strips and place on top. Sprinkle the casserole with cheese and bake in a preheated oven at 180 degrees for approx. 20 minutes until golden.