Meatless Monday is back, Yay!
So, I’ve been pretty much trying to find different ways of incorporating more vegetables in winter dishes without it being boring. We all know that I am a salad lover, I could eat salad always; but with that being said I do also realize that it does get tough in the winter when it’s cold outside to come home and have something cold like a salad vs. maybe some steamed or roasted veggies. I wanted to figure out a way that I could have a salad and something warm at the same time and came up with this delish recipe.
It’s so yum you won’t even want to stop eating it and save the leftovers for tomorrow but you must, take it for lunch and have something different and healthy.
My husband did and was so happy that he had a warm lunch considering that it was raining all day. It’s a light and simple dish, hassle free. I accompanied this with a nice baby leaf salad that had Julienne beets in it. I felt that it balanced out the meal and was a perfect way of getting a double dose of vegetables in for the day.
Alright, so I made this with what I had in the house. You know that sometimes you just have to open up that fridge and see what is in there that needs to be used up. I hate throwing out 1 zucchini, or a few mushrooms, or whatever it might be just because it’s not part of the menu, I make it a part of the menu and see with what I can come up with that compliments the ingredients I have at hand, it’s part of the challenge and so satisfying when something delicious comes out of the oven.
1 Puff pastry, store-bought frozen (take out of freezer 30 min before starting to cook)
1 medium bag Spinach, frozen
1 Handful Mushrooms, chopped
5 Egg Whites, keep only 2 yolks
1 Garlic clove
1 Handful Spicy Pecorino, grated *
Salt and Pepper to taste
Drizzle Extra Virgin Olive oil
Pull out Puff Pastry from freezer and set aside to defrost.
Preheat your oven at 350° (180°F). Grab your Spinach out of the freezer and place in a medium sauce pan at medium heat, cover and let defrost for about 8-10 min. Once the spinach is defrosted place in a colander and allow to drain all the excess water.
Get your zucchini and slice it into small cubes. Mince your garlic. In your medium saucepan that you already used for the spinach, place over medium flame and drizzle some olive oil, add the garlic followed by the zucchini and the chopped mushrooms add some salt and pepper. Allow to cook for about 6-8 minutes. Don’t cook fully because they will cook in the oven later.
In a pie dish or in my case I used my cast iron pan place parchment paper. Grab your dough and lay it out making sure that it comes up the edges of the pan. If it’s not big enough roll it out…don’t worry about it being to thin, it’s not. Get a fork and stab lightly over puff pastry and set aside.
By now your spinach should be cooled down, either press down with fork to strain out remaining water or get small handfuls and squish out any water.
Grab a medium bowl and add your eggs, remember only 2 yolks, add some salt and pepper and whisk, now you may add your spinach, zucchini and mushrooms, incorporate all ingredients evenly and pour over the puff pastry.
Lay out evenly and place in the oven to bake for about 20 minutes.
Meanwhile grate your cheese. If the puff pastry has already turned golden and your ingredients seem firm (cooked), grab the pan out of the oven sprinkle cheese on top, place back in oven for another 5 minutes or until cheese is fully melted. Allow to cool for 10 minutes and serve.
* I had some delicious Pecorino leftover from a snack of cheese, bread and wine. But use whatever you like. Any yummy cheese will do.