RECIPES WITH SPINACH

             

 

 

                                                 SPINACH PATTIES

2 tbsp olive oil

600 g (1/3 lb) fresh spinach, leaves only, washed, patted dry, and finely chopped

3 spring onion, trimmed and finely sliced

1 cup rice, boiled in salted water for 15 minutes, and strained

2 eggs, beaten

1 cup dry breadcrumbs

200 g (7 oz) grated Parmesan

½ cup chopped dill

Freshly grated nutmeg and salt and pepper to taste

Flour

Mild tasting olive oil for frying

 

Sauté the spinach and spring onion in olive oil until wilted.  Season with salt and pepper and drain well and place in a bowl. Add the rice, eggs, breadcrumbs, cheese, dill, nutmeg, and salt and pepper to taste.  Cover and refrigerate for an hour at least.

 

Shape the mixture into patties, dust with flour, and fry in olive oil on both sides, for 2 minutes on each side and drain them on kitchen paper.  Serve hot.

 

 

                                               CREAMED SPINACH

560 g (20 oz) baby spinach

2 tbsp butter

½ onion, finely chopped

2 cloves garlic, peeled and minced

½ cup of milk

¼ cup cream

Salt and freshly ground white pepper to taste

Pinch of cayenne pepper

½ cup grated Parmesan

 

In  large saucepan of salted water, cook the spinach for 30 seconds drain and set aside to cool.  When cool enough to handle squeeze out as much water as possible.

 

Sauté the onion in butter and cook for 5 minutes  until soft.  Add the garlic and cook until fragrant, 1 minute more.   Add the milk, cream and cream cheese and cook until the cheese melts.  Season with salt, pepper and a pinch of cayenne pepper.

 

Add spinach and Parmesan and stir to combine.

 

                                        

                                                   SPINACH AU GRATIN

 

55 g (1.9 oz) butter

2 onions, peeled and chopped

40 g (1.4 oz) plain flour

¼ tsp grated nutmeg

250 ml (1 cup) cream

500 ml (2 cups) milk

1.5 kg (3 lb) frozen spinach, defrosted

100 g ( 3.5 oz) Parmesan, grated

Salt and pepper to taste

50 g ( 1.7 oz) grated Gruyère

 

Preheat the oven to 180 C (350 F) and butter a baking dish.

 

Sauté onions in butter until translucent, 15 minutes.  Add the flour and nutmeg and cook, stirring for 2 minutes.  Pour in the cream and milk and cook until thick.  Squeeze as much liquid as possible from the spinach and add it to the sauce.  Add the Parmesan, mix well and season to taste with salt and white pepper.

 

Transfer to the baking dish sprinkle with grated cheese and bake until hot and bubbly.

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