*  Exported from  MasterCook  *
                       SPINACH & PROSCIUTTO EN CROUTE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : None
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Olive oil
    1       sm           Clove garlic, crushed
      1/4   ts           Black pepper
    1       tb           Parmesan cheese
    1       lb           Frozen puff pastry, thawed
   10       oz           Frozen chopped spinach
      1/2   lb           Coarsely grated swiss cheese
      1/4   lb           Prosciutto, thinly sliced
    1       c            Ripe black olives, sliced
    1       tb           Cold water
   A pastry turnover encasing a spinach, cheese, olive,
   and prosciutto filling, baked until golden.
   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.
   6 portions
   Source (including opening narrative): The Uncommon
   Gourmet by Ellen Helman
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