SPINACH

A Spinach Field

Raw Spinach

Cooked Spinach

Spinach (Spinacia oleracia) is an edible, flowering plant, native to central and western Asia.  The origin of spinach is placed in ancient Persia and from there it crossed into India and China.  In 827, the Saracens brought spinach to Sicily and it was quickly introduced all over Mediterranean Europe.  When Catherine de Medici became queen of France in 1553, spinach gained great popularity because she liked it so much that she wished to eat it at every meal.  As Catherine was born in Florence, even today, dishes prepared with spinach are known as “a la Florentine”.

Spinach is a superfood.  It is loaded with nutrients, in a low-calorie package.   It is important for skin, hair and bone health.  It contains, protein, iron, vitamins and minerals, so it is a very healthy vegetable, besides being cheap and easy to prepare.

Spinach is a great source of iron, but it must be combined with citrus fruits to improve absorption.   Apparently, spinach juice mixed with wine was given to haemorrhaging soldiers, during World War I, in order to restore their health.






Here are several recipes prepared with this wonderful vegetable.

                                                SPINACH BISQUE

This is a lovely winter soup, tasty and comforting.

1½ kg (2¼ lbs) fresh spinach washed and chopped, or

500 g (1 lb) frozen spinach, thawed and chopped

1 tbsp olive oil

2 leeks, sliced

2 spring onions, chopped

1 cup béchamel sauce*

1 litre (4 cups) hot vegetable or chicken stock (more if necessary)

2 sprigs of dill, tied together

Salt, freshly ground black pepper and grated nutmeg to taste

Béchamel Sauce*:

2 tbsp butter

1 bay leaf

2 tbsp flour

1 cup hot milk

Salt and pepper

Cream for serving

First, prepare the sauce.  Melt the butter, add the bay leaf and flour and stir for 3-4 minutes, until well combined.   Pour in the milk in portions, stirring well between each addition until the sauce bubbles and becomes thick and smooth. Discard the bay leaf.

Sauté the leeks and spring onions in olive oil and a little water, and simmer very gently until the onions are transparent.   Stir in the spinach in thirds, allowing it to wilt (if fresh) each time before adding the next portion. When all the vegetables are sautéed, add the chicken stock, dill and grated nutmeg.   Simmer for about 20 minutes until the vegetables are cooked.

Add 250 ml (1 cup) of the cooking liquid to the béchamel sauce, to thin it down and reserve.

Discard the dill, blend the soup with a hand blender and sieve it back into the saucepan.  Add the thinned béchamel and blend until smooth.  Taste and add salt, pepper and more nutmeg if necessary.  Cook for 5 minutes and add more stock if a thinner soup is preferred.   Serve drizzled with cream.

                                     SPINACH AND CHEESE PIE

A delicious Greek dish.  Even if you hate spinach, try this pie!

1¼ kg (2½ lb) spinach, blanched, drained and chopped

1 large onion, grated

3 spring onions, finely chopped

2 tbsp olive oil

2 tbsp chervil, if available, finely chopped

2 tbsp Mediterranean hartwort, if available, finely chopped

1 tbsp dill

2 cups feta (if salty soaked in water for 10 minutes), cubed

1 cup Graviera from Crete or Naxos or Cheddar, grated

2 eggs, lightly beaten

10 sheets phyllo pastry

125 ml  (½ cup) butter, melted

2 tbsp dried breadcrumbs

Sauce:

3 tbsp butter

3 tbsp flour

1 bay leaf

1½ cup hot milk

Freshly ground black pepper to taste

Little salt

Nutmeg, to taste

Sauté the onions in olive oil until transparent.   Add the spinach and herbs, pepper and a little salt and simmer uncovered, stirring from time to time, until the liquid evaporates, about 15 minutes and set aside to cool.

Meanwhile, prepare the sauce.   Stir the flour in melted butter, add the bay leaf, and cook stirring for 2-3 minutes.  Pour in the milk and simmer, stirring constantly, until the sauce thickens.  Season with pepper, a little salt and nutmeg, simmer for 7 minutes more and set aside to cool.  Discard the bay leaf.   

In a big bowl, combine the eggs and the two kinds of cheese with the sauce and mix well together.  Fold gently into the spinach mixture.  Taste and add salt, pepper and nutmeg, if necessary, and set aside to cool completely.

Line a buttered baking dish with 5 sheets of phyllo pastry, brushing each sheet lavishly with melted butter and then sprinkle the last sheet evenly with breadcrumbs. 

Spoon in the filling, level the surface and fold the overhanging pastry over.   Place another 5 buttered sheets of pastry over, trim the excess phyllo and tuck it neatly into the sides of the dish.  Score the pie into portions, sprinkle with water, and bake in a moderate oven preheated to 190 C (375 F) for about 1 hour. 

                                                   

                                                     

                                                                                             

                                          SPINACH AU GRATIN

                                          

This is another simple dish, excellent to serve with meat or poultry or offered as a light meal with a green salad and baked potatoes.

1 kg (2 lb) fresh spinach

2 cups béchamel sauce *(please see recipe below)

90 g (3 oz) kefalotyri or Parmesan, grated

2 tbsp butter plus extra for buttering the dish

Salt and freshly ground black pepper

Nutmeg

90 g (3 oz) mild feta, sliced into slivers

1-2 tbsp dry breadcrumbs

Cayenne pepper (optional)

Trim and wash the spinach, place in a saucepan (it should not require water) and simmer for 5 minutes.    Strain, and when cool enough to handle, squeeze the water out with your hands.   

Chop the spinach roughly and mix with 1 cup of the béchamel sauce, grated cheese (reserving 2 tbsp for later), and season with salt, pepper and nutmeg.  

Pour half the mixture into a buttered ovenproof dish and cover, sparingly, with the feta slivers.   Arrange the rest of the spinach, evenly over and cover with the remaining béchamel sauce.   Sprinkle with dry breadcrumbs, the remaining cheese, a little Cayenne pepper, if using, and dot evenly with butter.  

Bake the spinach in a moderate oven, preheated to 190 C (375 F), for about half an hour or until the surface is puffed and golden.

                                         * EASY BECHAMEL SAUCE

                                                   

                                                   

Try this modern, rapid sauce that is just as satisfying as the old one.

3 tbsp cornflour

3 tbsp butter

570 ml (2 ¾ cups) milk

1 bay leaf

Grated nutmeg, to taste

Salt and freshly ground black pepper, to taste

Place all the ingredients in a saucepan and bring to the boil, whisking constantly, until the sauce thickens.  Simmer gently for a few minutes.   Remove the bay leaf.   To make a cheese sauce, add grated cheese to your taste.

                        SPINACH AND LEEK PIE BAKED IN A CAKE MOULD

This is a pie that my grandchildren love.

Filling:

500 g (1 lb) fresh spinach, chopped

4 tbsp olive oil

1 large onion, finely chopped

1 large clove garlic, finely chopped

3 leeks trimmed, split in four, lengthwise, washed and finely chopped

2 tbsp chervil, if available, finely chopped

2 tbsp Mediterranean hartwort, if available, finely chopped

1 tbsp dill, finely chopped

Salt

Freshly ground black pepper

Cream Sauce:

1 litre (4 cups) milk

4-5 tbsp flour

1 bay leaf

A little salt

Freshly ground black pepper

Freshly grated nutmeg

½ cup Gruyere, grated

½ cup Parmesan, grated

2 eggs, beaten

210 g (7 oz) bland feta, cubed

500 g (1 lb) phyllo pastry

120 melted butter or more

Sauté the onion, in olive oil, until transparent.    Stir in the garlic and the leeks, sprinkle with a little salt and pepper and simmer, gently until the vegetables are soft.   Add the spinach in portions, the herbs, a little more salt, and cook gently until the vegetables are cooked and dry.  Then remove from stove to cool.

Prepare the sauce.  Place the milk in a saucepan, over low heat, dilute the flour in a little cold milk and strain it into the milk, stirring all the time. Add the bay leaf, salt pepper and nutmeg.  Keep on stirring until the sauce thickens and bubbles, remove from the fire to cool and discard the bay leaf.   Then fold in the grated cheese, and the beaten eggs.

Fold the sauce into the spinach mixture, stirring gently until well combined. Taste and add more salt, pepper and nutmeg, if necessary.

Prepare the cake tin.   Drape ten, lavishly buttered, phyllo pastry sheets over the buttered tin, in order to cover it completely, and allowing parts of the pastry hanging over.   Place half the filling and sprinkle the feta cubes, evenly, over.  Then add the remaining filling and fold the phyllo sheets neatly over, brushing each with melted butter.   Finally, make two small crosswise slashes on the pastry covering the funnel and buttering each pastry piece, fold it over the filling.  Drape the last two pastry sheets over the filling, around the funnel, brush with melted butter and bake in an oven preheated to 180 C (350 F) for 40 -50 minutes.

Reverse the cake on a round platter and serve as a first or as a main dish with a salad of your choice.

                           SPINACH, PRAWN AND MUSHROOM AU GRATIN

My dear friend Michele made this lovely dish for our bridge group.  I replaced chicken with prawns and added feta cheese to give it a Greek touch. 
   

2 kg (4 lb) frozen spinach leaves, thawed and chopped

1 tbsp olive oil

1 tbsp butter

1 medium onion, grated

1 large leek, white part only, slit in four lengthwise, thoroughly washed and chopped

2 tbsp dill

Salt and pepper

1½ kg (3 lbs) prawns, shelled, deveined, thoroughly washed and patted dry (about 1 kg (2 lb) when shelled)

2 sprigs rosemary

1 tbsp olive oil

Freshly ground black pepper

500 g (1 lb) button mushrooms, trimmed and cut into quarters

1 garlic clove, sliced

A little olive oil

150 g (5 oz) feta cheese (if salty, soaked for 10 minutes in water) finely sliced

White sauce:

150 g (5 oz) butter

150 g (5 oz) cornflour

1 bay leaf

1 ¼ litre (5 cups) hot milk

Nutmeg

120 g (4 oz) grated kefalotyri or Parmesan or Cheddar

4 eggs, separated, whites whipped to soft peaks

A knob of butter for greasing the baking dish

2 tbsp dried breadcrumbs for sprinkling over

Cook the onion and leeks in olive oil, with a pinch of salt and a little water, until soft.  Stir in the butter, spinach, pepper and simmer gently until quite dry. Add the dill and mix until well combined.

Sauté the prawns, on both sides, with the rosemary, in very little olive oil, until they just turn pink.  Sprinkle with a little salt and pepper.  Discard the rosemary, remove for the heat and reserve.

Also cook the mushrooms and garlic in olive oil, tossing frequently, until no cooking liquid is visible. Season with a little salt and pepper and set aside.

Preheat the oven to 180 C (350 F).

Prepare the sauce.  Melt the butter, add the bay leaf and the cornflour and cook for 4-5 minutes, stirring constantly.   Pour in the hot milk and stir for 10-12 minutes until the sauce bubbles and thickens. Remove from the heat, discard the bay leaf, stir in the cheese and cool.  Add the beaten egg yolks and season to taste with salt pepper and nutmeg.  Finally, gently fold in the whipped egg whites until no trace of white is visible.   Taste the sauce for seasoning and add salt, pepper and nutmeg, if necessary.

To assemble the dish, fold 1 cup white sauce, or more, into the spinach and stir well to combine. Taste once more to and season accordingly.   Spoon the spinach, carefully into the prepared baking dish and add a layer of prawns and mushrooms, pushing them, slightly, to partly cover them.   Then top with slithers of feta cheese and mask, evenly with the remaining sauce.   Bake for 45 minutes, or until puffed and golden.  Kali orexi!

             SPINACH ROLL WITH CHEESE FILLING AND MUSHROOM SAUCE

Spinach Roll with Cheese Filling

                

This sounds complicated but it’s not, and the result is rewarding.

Béchamel sauce

60 g (4 tbsp) butter

50 g (3.5 tbsp) plain flour

500 ml (2 cups) milk

1 bay leaf

Nutmeg, salt and pepper

Cheese filling:

1 onion grated and sautéed in olive oil

Béchamel sauce ( reserve 2 tbsp for later)

100 g (a good 3 oz) anthotyro crumbled or ricotta cheese

150 g (5 oz) feta cheese grated

1 tbsp Parmesan cheese grated

Extra milk if needed

Salt, freshly ground black pepper and  grated nutmeg to taste

Mushroom sauce:

500 g (1 lb) fresh mushrooms cubed, stalks reserved

1 garlic clove, bruised

1 onion, grated

2 tbsp olive oil or

2 tbsp butter

2 tbsp flour

l tbsp brandy

125 ml (1/2 cup) tasty mushroom stock (made with mushroom stalks and  

                                                          trimmings)

250 ml (1 cup) cream

Salt and freshly ground black pepper to taste

Nutmeg

For the roll

500 g (1 lb) blanched spinach, drained very well and chopped

3 spring onions, trimmed and chopped

60 g (2 oz) chervil, blanched and chopped, if available

1 tbsp chopped parsley

½ tbsp chopped dill

The reserved 2 tbsp béchamel sauce

5-6 eggs, separated

2 tbsp grated cheese, kasseri and kefalotyri, or Gruyere and Parmesan

First, prepare the béchamel sauce.   Melt the butter, add the bay leaf, sift the flour over and stir for 3 to 4 minutes.  Add the hot milk, a little salt and freshly ground pepper whisking all the time, until the sauce bubbles and thickens, discard the bay leaf, and set aside to cool.

For the filling mix all but 2 tbsp of the béchamel sauce with the sautéed spring onions, 3 kinds of cheese and simmer gently until smooth.  Taste and add a little salt, if necessary, sprinkle with freshly ground black pepper and nutmeg, and add a little milk, if needed. It should be soft enough to spread.

Prepare the mushroom sauce.  Sauté the onion and garlic in butter or olive oil, stirring until the onion is transparent.  Add a little salt and stir in the mushrooms.  Cook until quite dry, sprinkle with flour, stirring constantly for 2 to 3 minutes. Pour in the mushroom stock and the cream, whisking, until the sauce bubbles and thickens.  Taste and add the pepper and nutmeg, also a little salt, if necessary.  Add more stock if you prefer a thinner sauce.

For the roll, blend the spinach with the spring onions and herbs, and then add the egg yolks and the béchamel sauce and continue blending for 1-2 minutes.  Add the cheese, taste for seasoning and adjust with salt and pepper, if necessary and transfer to a large bowl.  Whip the egg whites stiff and fold into the spinach mixture.  Line a 33 x 23 cm (13 x 9 in) Swiss-roll dish with buttered baking parchment, and spoon in the spinach mixture and level the surface.   

Bake in an oven preheated to 190 C (375 F) for about 20 minutes. Remove from the oven and lay a piece of baking parchment on top, and invert on a flat surface.  Wait for a moment, remove the tin and discard the baking parchment from the top.   

To assemble, spread the spinach with the hot cheese filling and roll it up like a Swiss roll and place on a heated serving dish.   Cover with hot mushroom sauce and serve immediately with mashed potatoes or chips.  

                                               SPINACH WITH RICE

                                    

Spinach with Rice with Flaked Parmesan

This dish, with a slice of feta and crusty brown bread, is a healthy light meal, which I really enjoy eating.

1½ kg (3 lb) spinach, trimmed, thoroughly washed and chopped

2 tbsp olive oil

1 onion, finely chopped

4 spring onions, trimmed and thinly sliced

1 tbsp chopped dill

180 g (6 oz) rice

1 ripe tomato, peeled, de-seeded and cubed

500 ml (2 cups) water or vegetable stock

Salt, freshly ground pepper 

Nutmeg

A knob of butter

60 g (2 oz) grated kefalotyri or Parmesan for serving

Sauté the onions in olive oil until soft. Add the spinach in portions, cover the saucepan and cook for 3-4 minutes. Add the dill, seasoning and the stock and bring back to the boil.  Stir in the rice, place the tomato cubes on top and simmer, covered, until the water is absorbed, and the rice cooked. 

Remove the fire, stir in the butter, and cover the saucepan with a kitchen towel, to prevent the steam from escaping.   Serve sprinkled with grated cheese.

                                           CREPES A LA FLORENTINE

Crepes can be transformed into a gourmet dish!  Stuff them with mushrooms, seafood, or with a combination of eggplant, tomato, feta and basil.   The recipe, given below, is a good way to make children eat spinach.

Crepes:

175 g (1 cup + 1 tbsp) flour

3 eggs, beaten

300 ml (1 ¼ cup) milk

150 ml (¾ cup) water

1 tbsp melted butter

1-2 tbsp brandy or dry vermouth

Salt and pepper to taste

Butter + olive oil to fry the crepes

Béchamel Sauce:

2 tbsp butter

2 tbsp flour

1 bay leaf

250 ml (cup) hot milk

¼ tsp nutmeg

Salt and pepper

Stuffing:

½ kg (1 lb) frozen spinach or 1 kg (2 lb) fresh spinach, trimmed and thoroughly washed

2 spring onions, trimmed and finely chopped

1 tbsp dill, chopped

2 tbsp butter

Béchamel sauce

10 tbsp grated kefalotyri or Parmesan cheese,

Nutmeg to taste

Salt and freshly ground black pepper, to taste

250 ml - 500 ml (1-2 cups) cream

First, prepare the pancake batter.   Place the flour in a bowl and add eggs and mix well and then add milk and water slowly, stirring well.   Stir in the brandy or vermouth, the melted butter, and season with salt and pepper.   Place in the refrigerator for at least, half an hour.

Make the béchamel.   Melt butter, add the bay leaf, sift in the flour and stir for 2-3 minutes over medium heat.   Add the milk in portions, stirring constantly, until the sauce bubbles and thickens.  Add salt, freshly ground black pepper and grated nutmeg to taste, and discard the bay leaf.

Meanwhile, prepare the stuffing.   Melt the butter in a saucepan and add spring onions and then the spinach and cook over low heat, stirring from time to time, until the spinach is cooked, and most of the liquid has evaporated.  Cool a little and chop finely.  Stir in the béchamel and the grated cheese (reserving 2 tbsp of the grated cheese for further use) and season with salt, pepper and nutmeg and set aside.

Then make small crepes.  Spread each crepe with the stuffing, roll up and place in a buttered baking dish.   Pour the cream over the crepes and sprinkle with the remaining cheese.  Bake in a hot oven 230 C (450 F) until cheese melts and bubbles.  Do not overcook (about 15 minutes).

    

                              SPINACH CAKE WITH CREAM CHEESE ICING

                              

                                 

A delightful cake prepared with a popular vegetable.  

3 eggs

1 tsp vanilla extract

2 cups fresh spinach
300 g (1½ cups) sugar

187.5 g (3/4 cup) corn oil 

2 tbsp lemon juice

260 g (2 cups) plain flour sifted with

3 tsp baking powder

½ tsp salt

Icing:

240 g (8 oz) cream cheese

2 cups icing sugar

1 ½ tsp vanilla extract

1 ½ tbsp. milk

(Mix all the ingredients well together until smooth and shiny)

Preheat oven to 180 C (350 F) and line the base of a round cake tin with buttered baking parchment and brush the sides of the tin lavishly with butter.

Blend the eggs, vanilla extract, sugar, lemon juice and spinach well together until smooth and silky. Then, through the hole of the blender lid slowly pour in the oil, while the blender is on a low setting.

Add the flour mixture, a ¼ cup at a time and pulse until well mixed together.  Pour the batter into the prepared tin and bake for 30 minutes or until a tester inserted in the centre of the cake comes out clean.

Reverse the cake on a pretty platter, discard the parchment and allow it to cool.  Slice the cake in half spread the bottom layer with icing and place the second layer directly on top.   Spread the remaining icing attractively all over the cake.

Red Poppies by Olga Shvartsur

Pansies by Olga Shvartsur