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SPINACH AND PROSCIUTTO EN CROUTE
6 portions

2 tbsp olive oil
1 small clove garlic, crushed
1/4 tsp black pepper
1 tbsp Parmesan cheese
1 lb frozen puff pastry, thawed
10 oz pkg. frozen chopped spinach, thawed
1/2 lb coarsely grated swiss cheese
1/4 lb prosciutto, thinly sliced
1 cup ripe black olives, sliced
1 tbsp cold water

Mix together the oil, garlic, black pepper, and Parmesan. Cover
and marinate for 2 to 3 hours.

Roll out the puff pastry on a floured board to form a rectangle
12x20- inches. (Pinch any seams together so that you essentially
have one large piece of dough.) Chill for 30 minutes.

Squeeze the spinach of all its liquid. Spread the spinach down the
center of the length of the dough forming a layer 4 inches wide
and extending to within 1-inch of either end.

Cover the spinach with half of the Swiss cheese. Blanket the cheese
with even layers of prosciutto. Spoon the marinade over the ham.

Sprinkle the remainder of the Swiss cheese over the prosciutto.
Top everything with black olives.

Fold the dough like a turnover, overlapping the sides. Crimp the
ends together firmly to seal. Place seam side down on an ungreased
baking sheet. Beat the egg and water together. Brush the pastry
with the egg wash.

Bake in a preheated 350F degrees oven for 30 minutes. Transfer to
a platter, cut into 1 and 1/2-inch wide slices, and serve immediately.

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