Savory Spinach and Pine Nut Pastry with Smoked Cheese and Raisins

Recipe Name: Savory Spinach, Pine Nut, and Raisin Pastry
Category: Savory Pies
Serves: 4

Ingredients:

Instructions:

1. Prepare the Raisins:
   Begin by soaking the raisins in a small bowl of warm water for about 10 minutes, allowing them to soften. Once softened, remove the raisins and set them aside.

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2. Cook the Swiss Chard:
   Bring a pot of salted water to a boil and blanch the Swiss chard for about 5 minutes. Once the chard is tender, drain it well and set it aside.

3. Toast the Pine Nuts:
   In a separate, dry, non-stick pan, toast the pine nuts over medium heat. Stir frequently to ensure they don’t burn. Once golden and fragrant, remove them from the pan and set them aside.

4. Sauté the Swiss Chard:
   Heat the olive oil in the same non-stick pan over medium heat. Add the whole garlic clove and sauté until fragrant. Add the drained Swiss chard to the pan, sautéing it for about 6 minutes, until it has slightly wilted and absorbed the flavors of the garlic. Remove the garlic clove, then drain the chard to remove any excess moisture.

5. Assemble the Pastry:
   Slice the smoked scamorza cheese into thin slices. Next, unroll the two sheets of puff pastry and divide each into four equal rectangles. Place two slices of scamorza cheese on each pastry rectangle. Then, layer the sautéed Swiss chard on top, followed by a sprinkling of toasted pine nuts. Add the softened raisins for a sweet contrast to the savory flavors.

6. Prepare the Egg Wash:
   Separate the egg yolk from the egg white. Set the yolk aside for later use in brushing. Lightly beat the egg white and use it to brush the edges of the pastry rectangles without filling. This will help seal the edges as they bake.

7. Seal the Pastry:
   Using a fluted pastry cutter or a sharp knife, press the edges of the pastry to seal the filling inside. You can trim off any excess corners of the pastry for a neat finish.

8. Bake:
   Preheat your oven to 180°C (160°C if using a fan-assisted oven). Place the prepared pastries on a baking tray lined with parchment paper. Brush the top of each pastry with the egg yolk, giving them a golden finish when baked. Bake for about 25 minutes (or 15-20 minutes in a fan-assisted oven), or until they are golden brown and puffed up.

9. Serve:
   Once baked, remove the pastries from the oven and let them cool slightly before serving. Enjoy the delicious combination of savory Swiss chard, rich smoked cheese, crunchy pine nuts, and sweet raisins wrapped in golden, flaky pastry!

Nutritional Information (per serving, approx.):

These Sfogliette ripiene di bietole, pinoli e uvetta are a delightful balance of flavors, perfect for a savory lunch, appetizer, or light dinner. With their golden, flaky exterior and savory filling, they’re sure to be a hit at any gathering.