Recipe - Beef Wellington With Spinach

2 8 ounce fillet steaks; sealed
and cut or sliced up
One half pound Fresh spinach
12 ounce Prepared puff pastry
4 ounce Taleggio cheese
3 Eggs
1 Egg yolk
1 ounce Grated parmesan
Salt and pepper
Nutmeg
One half Clove garlic; minced
One fourth Red onion; minced

Roll out the puff pastry on a floured surface into two rounds about
12" in diameter and 1/4" thick. Lightly grease a baking tray and
place one ring of pastry on it. Preheat the oven to 450F.

Wash the spinach and discard the stalks. Blanch and drain the spinach,
drying well. Separate the eggs.

Lightly beat the egg yolk and add to the spinach. Blend in the cheese
and season with salt and pepper. Moisten the edges of the pastry with
water and put the spinach mixture in the middle with the beef slices
on top.

Put the other circle of pastry on top, with two or three slits in it
to let out the steam. Bake in the oven for 20 minutes at 450F and 10
minutes at 350F or until brown.

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