Spinach and Appenzeller® Rissoles
Category : Main Courses
Preparation time :
25 min
Total time :
45 min
Portions :
4
- 500 g fresh spinach
- 1 large onion
- 2 garlic cloves
- 2 tbsp. butter
- Salt, black pepper, nutmeg
- 200 g CLASSIC Appenzeller®
- 1 rectangular puff pastry shell
- 1 egg yolk
- 1 tbsp. milk
DIRECTIONS:
Gently rinse spinach, do not drain.
Pour spinach into a skillet and steam.
Drain spinach in a sieve and press well to remove water.
Peel onion and garlic cloves, chop finely, and brown in butter.
Add spinach and steam very briefly.
Season with salt, pepper, and nutmeg.
Let cool.
Grate cheese and mix through spinach.
Cut 8–10 puff pastry discs approx. 10 cm in diameter.
Spread spinach and cheese mix over half of each disc.
Use a pastry brush to moisten pastry edges and fold discs over mixture.
Press down on edges to stick pastry discs together.
Place rissoles on a tray covered in parchment paper.
Mix egg yolk with milk and brush rissoles.
In an oven preheated to 220°C, set tray on second rack and brown for approx. 20 minutes until golden.
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Did you know ... ?
- Swiss cows that produce the milk needed to make Cheeses from Switzerland are fed naturally dried hay in winter and fall. In spring and summer, they graze on herbs in pristine prairies and alpine valleys.
- Swiss cows do not eat silage since it is fermented and affects the makeup of their milk.
- Farms producing milk used to make Cheeses from Switzerland are family-run businesses with an average of 20 cows per farm.
- Industrial farming is virtually nonexistent in Switzerland.
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