Spinach& Prosciutto En Croute
Submitted by CHEB
Spinach and prosciutto wrapped in golden puff pastry with Swiss cheese, black olives, and a garlic-Parmesan marinade. An elegant make-ahead main course.
This puff pastry showstopper layers spinach, thin-sliced prosciutto, Swiss cheese, and black olives inside a flaky golden crust. The garlic, olive oil, and Parmesan marinade soaks into the prosciutto layer and adds a savory punch that ties all the fillings together.
Squeezing the spinach bone-dry before assembly is a must. Any residual moisture steams inside the pastry and turns what should be crisp, shattering layers into a soggy mess. Get aggressive with a clean kitchen towel and wring out every last drop.
The best part? You can assemble this up to four hours ahead and refrigerate it until you’re ready to bake. Just bring it back to room temperature before it goes in the oven so the pastry bakes evenly. The egg wash gives it that bakery-window golden sheen.
Chef Tips
- Chill the rolled pastry for 30 minutes before filling; warm dough tears and won’t puff properly
- Crimp the seams tightly and place seam-side down so nothing leaks out during baking
- Let it rest 5 minutes after baking before slicing so the cheese sets and the filling stays put
- Use a serrated knife for clean slices through the flaky pastry layers
Variations
- Swap prosciutto for smoked ham or thinly sliced turkey for a milder option
- Use Gruyere instead of Swiss for a nuttier, more complex cheese layer
- Add sun-dried tomatoes alongside the olives for a Mediterranean twist
Ingredients
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.
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