Tag: spinach

Chickpea salad with feta and spinach – Italian Cuisine

»Creamed spinach - Misya's Creamed spinach recipe

Chickpea salad with feta and spinach they are a tasty side dish that you can actually prepare in 2 different ways. You can, as I did, blanch the spinach very briefly or you can use it raw. The important thing is that, in one case or another, wash the spinach leaves well before using them, as otherwise traces of soil may remain and I would say that is not the case.
The process is really super easy and more than quick, in 15 minutes you will have a tasty salad ready to serve where the combination of spinach and feta it is enriched with chickpeas creating a wonderful combination of flavors.
Depending on the portion, with these doses you can prepare a dish for 2 or 4 people, it depends on whether you want a side dish or rather a single dish: in this case you will only have to add a little bread to have a complete meal.

Wash the spinach well under running water, then let it dry slightly in a non-stick pan, adding a pinch of salt.

Once all the water has evaporated, let them cool and add chickpeas and crumbled feta.

The spinach with chickpeas and feta are ready, add a drizzle of oil and a little balsamic vinegar glaze and serve.

Chicken, spinach and speck crust meatloaf recipe – Italian Cuisine

Chicken, spinach and speck crust meatloaf recipe

Everyone likes the meatloaf, tasty and hearty, prepared with what's left in the fridge and pantry, so as not to throw anything away

  • 500 g minced chicken pulp
  • 350 g spinach
  • 200 g Speck Alto Adige Igp sliced
  • 50 g Grana Padano Dop
  • 2 eggs
  • 1 clove of garlic
  • 1 roll of rectangular puff pastry
  • milk
  • dry white wine
  • bread crumbs
  • extra virgin olive oil

To prepare the chicken meatloaf, spinach and speck in crust, cook the chicken meat with a little oil, shelling it with a fork and blending with 1/2 glass of white wine. When it is well browned, turn off and let cool.
Chop the slices of speck and blend them in the mixer with the chicken pulp, until the consistency is homogeneous.
transfer the meat in a bowl and mix it with the eggs, the grated parmesan, 3 tablespoons of breadcrumbs and 3 of milk: the mixture must be compact and slightly moist.
Bake spinach with a drizzle of oil and garlic; in the end they will have to be dry. Let them cool.
Roll out the meat mixture in a pan lined with parchment paper giving it a thickness of 5 mm.
Place it in the freezer for 10 minutes, then spread over a uniform layer of spinach.
Roll up the mixture on the long side, helping you with the parchment paper and model it with your hands giving it a shape as tubular as possible. Place it in the freezer for 10 minutes.
Roll out the puff pastry, punch it to taste with small molds or cut it into a net, overlap the roll and wrap it with the puff pastry. Bake it at 200 ° C for 20 minutes.
Sfornatelo, let it cool, then slice it: to not break it, use a saw knife. Accompany it as you like with new potatoes in the oven.

Creamed spinach – 's Creamed spinach recipe – Italian Cuisine

»Creamed spinach - Misya's Creamed spinach recipe

First wash the spinach well and let it dry in a non-stick pan with a pinch of salt and the lid, then drain them from any water and keep them aside.

In the meantime, mix feta cheese and Greek yogurt together, then add the cream.

In the same pan, brown a clove of garlic with the butter, then add the spinach and let it flavor.
Remove the garlic, add the cream and a pinch of nutmeg, season with salt and leave to mix for a few minutes.

Creamed spinach is ready, you just have to serve it.

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