Great as a starter for a dinner party. Really nice yet actually quite simple, just requires a bit of organisation. Can be done the night before.
Ingredients
30 lumps of frozen spinach (buy it!)
3 eggs
220g Soft Philadelphia cheese (take it out of the fridge when you start)
300g smoked salmon
Parmesan for sprinkling
Method
Defrost the spinach carefully over a low heat - do not add water! This takes longer than you think. When done, remove from the heat and season generously.
Separate three eggs, keeping the whites in a bowl and putting the yolks in with the spinach. Stir in. Beat the egg whites until soft peaks. Fold into the spinach.
Meanwhile line a baking tray with greaseproof paper. Pour the spinach evenly into the tin and cook for 7-10 minutes at 200 degrees. It should be spongy to the touch.
30 lumps of frozen spinach (buy it!)
3 eggs
220g Soft Philadelphia cheese (take it out of the fridge when you start)
300g smoked salmon
Parmesan for sprinkling
Method
Defrost the spinach carefully over a low heat - do not add water! This takes longer than you think. When done, remove from the heat and season generously.
Separate three eggs, keeping the whites in a bowl and putting the yolks in with the spinach. Stir in. Beat the egg whites until soft peaks. Fold into the spinach.
Meanwhile line a baking tray with greaseproof paper. Pour the spinach evenly into the tin and cook for 7-10 minutes at 200 degrees. It should be spongy to the touch.
Grate a little Parmesan cheese over the top and then put a board on the top and invert it (so the Parmesan side of face down on the board). Take the tin off and peel away the baking paper very carefully so that it does not rip. Allow to cool for 10 minutes.
Now spread the Philadelphia cheese on it and cover with a layer of smoked salmon. Roll up and pop on a plate, sprinkling some more parmesan over the top.
Cover with cling film (don't worry about letting it cool) and put in the fridge for a couple of hours.
Cheaper Alternative
Instead of cream cheese and smoked salmon you can fry an onion then chop in some ham and some cheese so it becomes a paste and spread that onto the spinach.
Now spread the Philadelphia cheese on it and cover with a layer of smoked salmon. Roll up and pop on a plate, sprinkling some more parmesan over the top.
Cover with cling film (don't worry about letting it cool) and put in the fridge for a couple of hours.
Cheaper Alternative
Instead of cream cheese and smoked salmon you can fry an onion then chop in some ham and some cheese so it becomes a paste and spread that onto the spinach.
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