Spinach feuilleté
I just invented this recipe in Provence after having found on the shore bunches and bunches of spinach (who 
could think that spinaches would grow by the sea?!) that I gathered with excitement in company of my hosts, André and Jocelyne, here in Martigues, on the Côte Bleue (near Marseilles).
Preparation time: Rather fast
Ingredients for 6 persons:
● 1 kg (32 oz) spinach, wild or not! (Heart, Liver, Kidneys, Lungs)
● 100 g (1 1/2 oz) grated cheese (Spleen)
● 1 finely chopped onion (Lungs, Spleen)
● 3 TBS olive oil (Kidneys)
● Some vegetal cream (soya) (Lungs, Spleen), or regular cream
● Salt (Kidneys)
● Black pepper, to taste (Lungs)
● A pinch of nutmeg (Lungs, Spleen)
● 1 or 2 whole eggs (Kidneys, Spleen)
● ready made puff pastry dough (frozen). You can also use fillo dough.
Wash the spinaches in water added with vinegar after you have taken away the stems. Steam them for a few minutes and drain them. With a fork and a knife, or a chopper, chop them finely.
Heat the olive oil and fry the onions. In a bowl, put the fried onions, spinaches, salt, pepper, nutmeg, cheese, eggs and cream, and mix well.
Grease a pie dish or use some waxed paper. Then put the dough in the pie dish.
Pour the mixture over the dough (it shouldn't be too liquid). Cover the pie with a piece of dough and make sure the bottom and top dough are well stuck together. You could also pour the mixture on one half of the dough and fold the other half on top of it, making sure the edges are tightly tucked together.
Preheat your oven at 200-225 C or 350-400 F, and cook for 20 to 30 minutes. Make sure the bottom of your feuilleté is crispy.
Bon appétit!