Cuttlefish and spinach puff pastry

CUTTLEFISH and SPINACH 08619 BROWSE INGREDIENTS for 4 PEOPLE A fresh puff pastry roll, 100 g young spinach leaves, a spoon full of pine nuts, 200 g of cuttlefish, 2 anchovy fillets, 3 tablespoons olive oil, salt.

Preheat oven to 190ø.

Baby squid cooked in salted water for 20 minutes then drain and let cool.

Roll out the pastry and line a mold, stamped with a fork and cook in the oven for 20 minutes.

Wash and dry the spinach leaves and put them in a bowl with a pinch of salt.

Do Brown the pine nuts in a pan, then remove them and put in place the oil with anchovy fillets.

Let them melt and pour the sauce obtained over spinach and stir quickly.

Remove the Tin from the oven and spread spinach on the bottom, complete with pine nuts and the cuttlefish.

Serve immediately.