Oh well, we're always willing to come taste-test for you *g*

I use my ricer to sqeeze and drain: diced celery & onions for tuna, potato, and macaroni salad~It

removes excess water that can cause the salads to be watery ~ ANOTHER IDEA in using my ricer is to rinse and drain tuna fish ~ I open the can and put into my ricer, rinse with warm water, then squeeze excess water (I repeat this step 1 extra time): I use a fork to flake out the tuna fish.

 
J

joe

Well-known member
Welcome, Gwenschled! Reading this, I don't see why it can't be frozen after baking.

I would reheat it before serving, to re-crisp the pastry.

I make quiche and freeze it all the time, and this is similar. Allow plenty of time to defrost it.

Also, if you're anywhere near a Trader Joe's, they now sell an all-butter frozen puff pastry.

Good luck!

 
You people are great ,very encouraging and nice

I made it today and it looks wonderful, however it is in the process of freezing as we speak, so will let you know how it turned out. The ricer was not my idea, but it works beautifully.

Gwen

 
I agree with Joe but will add another tip

Because you are using puff pastry, to reheat I would pre-heat a pizza stone and re-heat this dish on it. The puff pastry will crisp a little better on the bottom.

 
Welcome Gwen! Brilliant idea using the ricer to drain the spinach - I never

thought of using it and it is the perfect tool for that job! Thanks!

 
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