Spinach& Prosciutto En Croute

Name: Spinach& Prosciutto En Croute
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; garlic cloves; black pepper; parmesan, parmigiano-reggiano cheese, grated; puff pastry; spinach; swiss cheese; prosciutto; black olives; water

Submitted by CHEB

Ingredients

TABLESPOONS OLIVE OIL

SMALL GARLIC CLOVES
crushed *

TEASPOON BLACK PEPPER

TABLESPOON PARMESAN CHEESE

POUND PUFF PASTRY
thawed

OUNCES SPINACH
chopped, frozen, thawed

POUND SWISS CHEESE
coarsely grated

POUND PROSCIUTTO
thinly *

CUP BLACK OLIVES
sliced *

TABLESPOON WATER
cold

Directions

Mix together the oil, garlic, black pepper, and Parmesan. Cover and marinate for 2 to 3 hours.
Roll out the puff pastry on a floured board to form a rectangle (Pinch any seams together so that you essentially have one large piece of dough.) Chill for 30 minutes.
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.
Cover the spinach with half of the Swiss cheese. Blanket the cheese with even layers of prosciutto. Spoon the marinade over the ham.
Sprinkle the remainder of the Swiss cheese over the prosciutto. Top everything with black olives.
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.)
Beat the egg and water together. Brush the pastry with the egg wash. This gives the loaf a golden glaze when baked.
Bake in a preheated 350℉ (180℃) degrees oven for 30 minutes. Transfer to a platter, cut into 1 and ½-inch wide slices, and serve immediately.