Main Italian

Prosciutto and seasonal greens mattonella

Name: Prosciutto and spinach Italian pastry (mattonella) recipe
Yield: 8
Cuisine: /italian
Ingredients: 2 x 375g sheets frozen puff pastry, just thawed (we used Carême); 1 egg, beaten; 20.00 ml extra virgin olive oil; 2 bunches seasonal greens, leaves picked (such as English spinach, kale, broccoli rabe or silverbeet); 1 garlic clove, crushed; 16 slices prosciutto; 8 slices (200g total) provolone dolce (from specialty grocers and cheesemongers)

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Prosciutto and seasonal greens mattonella

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by delicious. team

delicious. team

Jan 16, 2025

"This recipe was inspired by torta pasqualina, an Easter pastry filled with cheese and greens. These gorgeous savoury ‘tiles’ make for the perfect summer party snack."– Kate Zoeller

Recipe note: These are lovely served with a simple dressed salad of mixed leaves.

This recipe is by Kate Zoeller, head chef at Genovese Coffee House

2 x 375g sheets frozen puff pastry, just thawed (we used Carême)
1 egg, beaten
1 tbs extra virgin olive oil
2 bunches seasonal greens, leaves picked (such as English spinach, kale, broccoli rabe or silverbeet)
1 garlic clove, crushed
16 slices prosciutto
8 slices (200g total) provolone dolce (from specialty grocers and cheesemongers)

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
2.

Place a puff pastry sheet on a board and brush with some egg. Top with second sheet and cut into 8 equal portions. Place on prepared tray and brush top with egg. Bake for 20 minutes, or until puffed and golden brown (see note).
3.

Meanwhile, heat oil in a large non-stick frypan over medium heat. Rinse greens, then add to pan while still wet, along with garlic, and toss for 1 minute, or until just starting to wilt. Season and set aside to cool slightly.
4.

Split each mattonella horizontally and fill with 2 slices of prosciutto, sauteed greens (drain off any liquid before adding) and provolone. Return the pastries to a 200°C/180°C fan-forced oven on the same tray for 3 minutes to melt the cheese slightly.
5.

Serve immediately.