Money Bags Florentine

JFI - I have closely watched this event every month. The talent of the cooks, their ingenuity in using the ingredient in an exotic ooh-aah dish or in a simple and wholesome one has astonished me. So, the first thing I wanted to do after I started my own food blog was to participate in JFI.

I chose spinach for this month’s JFI – Going Green, and Money Bags Florentine is my entry. But why this name? Go on, read ahead.

Catherine de' Medici, the Queen of France, had her cooks prepare spinach in a particular way that she liked. Since these cooks were from Florence, Italy, her home town, any dish with spinach as the key ingredient was referred to as Florentine.

And, since the end product looks like a money bag that people used to carry in old days, I dubbed my recipe as “Money Bags Florentine” - served with lemon aioli.

Money Bags

Ingredients

Fresh spinach leaves – 1 cup
Red pepper, roasted and seeded – 1
Fennel seeds – 1 tsp
Almonds, toasted and chopped – few
Phyllo pastry sheets
Bread crumbs (optional)
Oil
Salt
Pepper

Method

Pulse all of the above ingredients in a food processor. The spinach and the pepper should still be chunky. Add breadcrumbs if the mixture is watery.

Working with 1 phyllo sheet at a time, cut two 7 inch squares and two 2 inch squares. Brush one of the large piece with oil and place the other large piece at 90⁰ angle to form a star shape. Place one of the smaller square in the center of the star shape and brush with oil. Follow with the second smaller piece. The smaller squares give the pocket a base to sit.

Top with a tsp of spinach + red pepper mixture. Bring the edge of the phyllo sheets together to form a purse. Twist and seal.

Place on a greased baking sheet and bake in a 375⁰ for 25 – 30 mins, until crisp and golden brown.

I have chosen not to add to cheese as I am serving them with creamy aioli. But if you want to serve them as such, by all means, add any soft cheese like ricotta, gorgonzola, cream cheese or mascarpone.

Garlic Aioli

Mayonnaise – ¼ cup
Garlic – 1 clove
Zest and juice of a lemon
Salt
Pepper

Blend all of the above ingredients smoothly and transfer to a serving bowl.

Money bags florentine with garlic aioli.