Plate pie with spinach and zucchini

Name: plate pie with spinach and zucchini
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 8 slice frozen puff pastry; 140 g tapenade of sundried tomatoes in pot; 4 el traditional olive oil; 300 g fresh spinach; 1 zucchini; 4 medium sized egg; 150 g ground mature cheese 48 bag

Plate pie of puff pastry, with spinach, zucchini, egg, sundried tomatoes and cheese.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C.
Place the slices of defrosted puff pastry on a griddle covered with parchment paper, leave a ½ cm of pressure on the seams. Fold back 1 cm from the edge.
Prick holes in the dough with a fork and brush with tapenade.
Heat the oil in a frying pan. Add half of the spinach and let shrinking all the time. Then add the rest and let it shrink.
Put the spinach in a colander and press out the excess moisture.
Divide the spinach over the tapenade.
Cut the zucchini into half slices.
Heat the rest of the oil in the frying pan and fry the zucchini for 4 minutes.
Divide the zucchini over the spinach and sprinkle with salt and pepper. Break the eggs above the cake so that the egg yolks remain intact.
Sprinkle with the cheese and bake in the oven for about 30 minutes until golden brown and done.
Bon appétit! .