2 packages of sfoglia
1 pkg frozen chopped spinach
1 pakg frozen assorted yummy musrooms
use the waxy paper for the oven to line a big glass baking dish
brown 1 chopped red onion, 1 garlic clove add the the spinach and mushrooms and let cook for like a half hour till all their water is evaporated, then add 1/2 cup of fat free milk, 1/4 lambrusco wine and a teaspoon of dill and a pinch of basil
In a big bowl combine 1 package of stracchino, lots of grateded parmeggiano, some oil
Steps
Defrost the 2 packages of sfoglia
After the mushroom mixture has completely cooled mix with the cheese mixture
lay the sfoglia on top of the oven wax paper in the baking dish
cover with the mixture and then cover with like 4 beaten eggs, cover with the other piece of sfogia and brush on some melted butter
Bake at 180 italy temperature until ready....like 40 minutes
VARIATIoN
light version is to never mix the veggies with the cheese mix, and use only egg whites to cover. Don't cover the sfoglia with butter, instead use a bit of whipped egg.
VARIATION
Cristina and Ale's fav version.
Brown a pound....like a lot of Castelfranco Condad fresh sausage, use ricotta (1 or 2 tupperwares) instead of stracchino, and use only mushrooms instead of mushrooms and spinach.
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