Spinaches, Chévre & Bacon Fuilleté

A rich buttery custard filled with spinaches, bacon and chévre cheese is certainly delicious and I guessa a bit far from dainty, but believe its wonderful mix of flavours is well worth the calories ingestion. The pastry bakes up all flaky and tender with a delectable yummi gift in the center. I think that both vegetarians and non-veggies [you just have to remove the bacon] will love this dish, that I have used as a main course but that can easily be turned into a great appetizer if you do it in one-bite portions for a party or even as a buffet centerpiece.

Ingredients:

•  2 sheets phyllo dough
•  extra virgin olive oil
•  garlic
•  spinaches
•  bacon
•  1 cheese chévre

Sauté the spinach in olive oil and garlic until well cooked, add the cheese party into small pieces and let melt well and involve all also very well. Line a tray with one puff pastry sheet and prick the bottom with a fork. Pour the mixture of spinach, close the puff pastry all around folding edges and put another puff pastry sheet on top, folding the edges beneath the other pastry sheet. Cut the top so that it cooks  better. Take to a preheated oven at 200º for about 20 m or until golden brown.


Ingredientes:

• 2 folhas massa folhada
• azeite virgem extra
• alho
• espinafres
• bacon 
• 1 queijo chévre

Saltear os espinafres em azeite e alho até estarem bem cozidos, juntar o queijo partido em pequenos pedaços e deixar derreter bem e envolver tudo muito bem. Forrar um tabuleiro com uma das folhas de massa folhada e picar o fundo com um garfo. Verter a mistura dos espinafres, fechar a massa folhada em toda a volta, dobrando as bordas para dentro e colocar a outra folha de massa folhada por cima, dobrando as bordas por debaixo da outra folha de massa folhada. Dar uns cortes por cima  para cozer melhor. Levar a forno pré aquecido a 200º cerca de 20m ou até dourar.