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SPINACH TORTE

5 oz.lean bacon, cut in small strips
3 oz.pine nuts
5 sheets frozen puff pastry, thawed
1 egg yolk
2 lbs. fresh spinach, washed and dried
2 oz. butter or margarine
2 whole gloves of garlic, chopped
2 cups sour cream
3 oz. golden raisins
1 whole oblong mozzarella cheese (1/2 lb.), sliced
salt and pepper to taste

Heat oven to 425F. Saute bacon in dry frying pan until crisp, remove
bacon from pan and set aside. Toast pinenuts in small frying pan
until light brown. Cool. Stack sheets of thawed pastry sheets and
roll out to a circle about 12 inches to fit pastry form ( 12") Fit
dough into form and up the sides. With tines of fork, prick dough
and bake 15 min. Remove from oven and turn back heat of oven to
400 F.

Saute spinach until limp, add garlic, bacon and sour cream and let
moisture evaporate.(5 min). Mix raisins and pinenuts into the
spinach and add salt and pepper to taste. Spread spinach mix onto
baked form and spread slices of mozzarella onto spinach into a
fashion so that it looks like hard boiled eggs nestled into the
spinach. Bake torte for 15-25 min. on middle rack of the oven.
Serve warm. Serves 6

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