Tag: spinach

Galette with spinach and feta – Italian Cuisine

Peel and wash the spinach, then steam them for about 3 minutes (or blanch them for 1-2 minutes, then drain them very well), then toss them in a pan with butter and garlic to flavor them and evaporate any residual water.

Chop the spinach, wash the tomato and cut it into 1-2 cm slices.
Add the spinach to the diced feta and Parmesan cheese and mix.

With a 10-12 cm coppasta, make circles in the puff pastry (knead the leftovers and roll them out, so as to obtain other circles).
Arrange them on the baking sheet lined with parchment paper, distribute a little of the spinach mixture in the center (leaving 1 cm of free edge, place a slice of tomato in the center of the spinach and season with pepper to taste.
Brush the edges of the pastry with a little milk, then bake for about 15 minutes or until golden brown in a preheated convection oven at 200 ° C.

The spinach and feta galettes are ready.

Spinach Muffin – 's Spinach Muffin Recipe – Italian Cuisine

First of all, wash the spinach well and steam them for 2-3 minutes (or blanch them for 1-2 minutes), then pass them for a few minutes in a non-stick pan with a drizzle of oil and the garlic, to make them flavor and evaporate. residual water.

Pour the liquid ingredients (milk, oil and egg) into a bowl and the dry ones (flour, yeast, parmesan, salt and pepper) into another.
Remove the garlic from the spinach and chop it up with scissors, then add it to the liquid ingredients.

Incorporate the dry ingredients, mix and distribute the mixture in the cups.
Bake for about 20 minutes or until golden brown in a preheated static oven at 200 ° C.

The spinach muffins are ready.

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Savory pie with spinach, gorgonzola and hazelnuts – Italian Cuisine

Ingredients for 6 people

1) Bring plenty of salted water to a boil, then pour it over baby spinach collected in a colander; let the vegetables and drain it. Unroll the pastry on a baking sheet leaving the paper that wraps it on the bottom, fold the edges inside forming a cornice, prick it and bake it at 200 ° for 15 minutes.

2) Meanwhile, squeeze and chop the spinach. Cut the gorgonzola into small pieces, transfer it to a bowl, work it with a spatula and mix it with the baby spinach and a few leaves of thyme. Peel the beets, slice them and let them drain on kitchen paper. Coarsely chop the hazelnuts.

3) Remove the base from the oven, spread the dough in the center spinach and gorgonzola, distributed on the surface le beetroot slices and sprinkle with hazelnuts and the remaining thyme. Put it back in the oven for 10 minutes until the pasta is golden brown and serve.

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Ingredients for 6 people

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