Florentine Pie With Tomato Sauce - cooking recipe

Ingredients

2 tbsp sunflower oil
2 None onions, finely diced
2 None garlic cloves, crushed
2 1/3 cups vegetable stock
1 lb frozen spinach
5 None medium eggs
2 oz pine nuts
Pinch None nutmeg
2 oz butter
4 None phyllo pastry sheets
3 tbsp breadcrumbs
2 1/2 tbsp all purpose flour
2 tbsp tomato puree
1/2 cup heavy cream
Pinch None paprika
2/3 lb tomatoes, diced

Preparation

Heat the oil in a large saucepan, add half the onions and the garlic and saute for 1-2 mins. Stir in 1 cup of stock and add the spinach. Cover and simmer for 12-15 mins, stirring occasionally. Drain in a sieve and press out the excess liquid.
Meanwhile, cook the eggs in a saucepan of salted, boiling water for 9-10 mins. Drain and rinse with cold water. Peel the eggs.
Toast the pine nuts in a small pan without oil for 2-3 mins until golden. Remove from the pan. Mix the spinach, pine nuts and nutmeg together.
Melt half of the butter in a saucepan. Place a damp cloth on the work surface and a dry one on top. Unroll the pastry and lay it on the cloths. Brush the surface with butter. Place a second pastry sheet on top at an adjacent angle and brush with butter. Repeat so that you have 4 sheets on top of each other. Sprinkle breadcrumbs over the surface of the pastry then spread just over half of the spinach mixture on top. Leave a 2-3 inch diameter margin free around the edge.
Place the eggs along the pastry then spoon over the remaining spinach. Roll up the parcel using the towels to help. Tuck in the edges. Carefully place on a baking sheet and bake for 30-35 mins until golden.
Meanwhile, melt the remaining butter in a saucepan, add the remaining onions and saute for 2-3 mins. Dust with flour and saute then stir in the tomato puree. Gradually mix in the remaining stock, cream and paprika. Bring to a boil and season for 2-3 mins then mix in the tomatoes and season. Remove the parcel from the oven and serve with the sauce.