Spinach and Proscuitto en Croute A pastry turnover encasing a spinach, cheese, olive, and prosciutto filling, baked until golden. Servings: 6 Ingredients: 2 Tbsp olive oil 1 small clove garlic, crushed 1/4 tsp black pepper 1 Tbsp Parmesan cheese 1 lb frozen puff pastry, thawed 10 oz package frozen chopped spinach, thawed 1/2 lb coarsely grated swiss cheese 1/4 lb prosciutto, thinly sliced 1 cup ripe black olives, sliced 1 Tbsp cold water 1. Mix together the oil, garlic, black pepper, and Parmesan. Cover and marinate for 2 to 3 hours. 2. Roll out the puff pastry on a floured board to form a rectangle 12x20- inches. (Pinch any seams together so that you essentially have one large piece of dough.) Chill for 30 minutes. 3. Squeeze the spinach of all its liquid. Spread the spinach down the center of the length of the dough forming a layer 4 inches wide and extending to within 1-inch of either end. 4. Cover the spinach with half of the Swiss cheese. Blanket the cheese with even layers of prosciutto. Spoon the marinade over the ham. 5. Sprinkle the remainder of the Swiss cheese over the prosciutto. Top everything with black olives. 6. Fold the dough like a turnover, overlapping the sides. Crimp the ends together firmly to seal. Place seam side down on an ungreased baking sheet. (Up to this point may be prepared 2 to 4 hours in advance and refrigerated. Return to room temperature to bake.) 7. Beat the egg and water together. Brush the pastry with the egg wash. This gives the loaf a golden glaze when baked. 8. Bake in a preheated 350F degrees oven for 30 minutes. Transfer to a platter, cut into 1 and 1/2-inch wide slices, and serve immediately. Source (including opening narrative): The Uncommon Gourmet by Ellen Helman Baked Spinach and Cheese A crustless quiche of spinach, with Swiss and cottage cheeses. This is always a favorite, and is so versatile it can be used in a number of different settings - as a vegetable, for luncheon, as an entree, or even as a first course. When teamed up with a tomato salad and crusty peasant bread, it makes a light, yet filling repast. Servings: 6 Ingredients: 1 lb cottage cheese 3 eggs, beaten 1/4 cup butter, melted 1/4 lb Swiss cheese, grated 10 oz package frozen chopped spinach, thawed and squeezed 3 Tbsp flour 1. Preheat the oven to 350F degrees. Butter a 1-1/2 quart casserole. 2. Combine the cottage cheese, eggs, butter and Swiss cheese in a large mixing bowl. 3. Add the spinach and flour and blend thoroughly. 4. Transfer the quiche mixture to the prepared casserole. (The pudding may be prepared 6 to 8 hours in advance up to this point and refrigerated. Return to room temperature before baking.) 5. Bake for 60 minutes until the custard sets. Let cool for 10 minutes before cutting into portions and serving Source (including opening narrative): The Uncommon Gourmet by Ellen Helman Spinach and Mushroom Salad Spinach and sliced mushrooms in a zesty vinaigrette, finished with shredded Bruyere and chopped prosciutto. Servings: 6-8 Ingredients: 1 lb fresh spinach 1 lb mushrooms, sliced 3/4 cup finely grated Gruyere cheese 3 slices prosciutto, cut 1/8-inch thick, coarsely chopped Vinaigrette: 3/4 cup olive oil 3 Tbsp lemon juice 1 clove garlic, smashed 1/2 tsp sugar 1/2 tsp dry mustard salt to taste 1/4 tsp black pepper 1. Wash the spinach and pat dry. Remove any stems and discard. Heap the cleaned spinach in a large salad bowl. 2. Add the mushrooms. 3. Garnish the salad with the cheese and prosciutto. 4. Whisk together the olive oil, lemon juice, garlic, sugar, mustard, salt, and pepper. 5. Pour the vinaigrette over the salad and toss well. Serve at once. Source (including opening narrative): The Uncommon Gourmet by Ellen Helman