Spinach puff pastry

00297 PUFF PASTRIES of SPINACH and almonds INGREDIENTS for 4 PEOPLE 300 g of frozen pastry already stretched out, 1 egg yolk, 200 g spinach novelli, 30 g of shelled almonds, 30 g of pitted black olives, 1 tablespoon butter, chili powder, salt.

Preparation: 15 minutes cooking time: 30 minutes, wash the spinach in plenty of water, collect them by hand without sgrondarli from the water and place them in a pot.

Sprinkle spinach with salt, put them on the fire, with a fork and turning them until they cook for three minutes, then drain and strizzateli.

Chop the spinach, Saute it in butter for a few minutes and season with pepper.

Divide the almond flakes and tostatele for three minutes in a non-stick pans.

Combined with spinach, almonds and sliced olives.

Thaw puff pastry according to package instructions; then, using a cookie, cut into discs of approximately 7 cm in diameter.

Line with parchment paper a plaque and spennellatela with cold water.

Brush rim of half of the discs with a little yolk, whisked in a bowl, place the discs on the plaque and deployed in the Centre of the discs the filling prepared, close with remaining discs, pressing the edges to make them adhere well.

Brush with egg yolk and bucherellateli disks with the prongs of a fork.

Cook in the oven already warm (220° c) for 20 minutes and serve piping hot prawn crackers.