Puff pastry with spinach, raisins and parmesan

00473 PUFF PASTRY with SPINACH, RAISINS and Parmesan INGREDIENTS for 4-6 PEOPLE 2 frozen puff pastry sheets, 2 large handfuls baby spinach, 2 tablespoons raisins soak in hot water, pine nuts, grated Parmesan, extra virgin olive oil, marjoram, nutmeg and salt.

For the success of the forms of important baskets and defrost the puff pastry in the refrigerator the day before.

Cut in half each sheet of dough, you get 4 squares.

Cut each pastry in the Middle, without cutting completely, with the circle of a mould for puddings; stamped inside the circle with a fork (do these operations already on parchment paper in pan so you don't have to move the dough and facilitate the work).

Place in the center top of each circle stencil pudding filled halfway with dried beans: this serves to raise the central part during cooking will form the cavity to fill with spinach.

Bake in preheated oven.

In a large nonstick Saute Pan quickly and lively fire spinach sprinkled with a little water.

Add salt, crumbled over a bit of fresh leaves of Marjoram and season with grated nutmeg.

Turn off just the vegetable is dried.

Dress with a little olive oil.

Add the raisins, drain and dry.

Browse baskets filled with vegetables when serving and sprinkle with grated Parmesan and pine nuts.