Freezer Diving

Sunday morning, sky not happy, looks like it will be yet another rainy day in steamy hot South Florida.

I find that these kind of days are great to do the kind of stuff that you hate to do when you could be sitting by the pool sipping a cocktail 🙂

I decided that enough time has gone by since my last Freezer Diving and OMG, the treasures I found that I didn’t know I had.

Either I was on a spinach kick, or I cancelled some kind of spinach project or maybe they was just a buy 2 for the price of 1 offer, but I found that I had way too much frozen spinach.

Luckily I also found a box of Puff Pastry that once again, I have no idea why I bought it!

Spinach + Puff Pastry spells out – PASCUALINA which translates to Spinach Pie. Of course I had to do it with an Andy twist for various reasons.

First my son won’t eat eggs so I left out the traditional hard boiled eggs, and then I added a lot of spices that are not part of the original recipe.

So the long of short of it is, that I still call it Pascualina but the taste is nowhere near it. Pascualina has a clean simple taste to it and my version is full of Chinese five spice, red pepper flakes, red curry powder, dash of soy sauce and goodness knows what else I added…..

There is a Greek version of this dish called Spanakopita which is very similar and full of spinach yumminess made with Phyllo pastry and ricotta and feta cheese!

If you know me well enough, I follow a recipe the first time round and then I change it to tickle my taste buds in different ways. As long as you follow the main basics, the rest is up to your imagination!

Once I had my spinach concoction tasting the right way, I placed one of the puff pastry sheets at the bottom of my pan….