My Camper Kitchen

Posts Tagged ‘Spinach’

http://www.bestyummyrecipes.com/sunny-spinach-pie/

Ingredients:

Dough:

17 oz  of flour
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
1 teaspoon salt

Filling:

12 oz  of boiled spinach
12 oz ricotta
1 egg
3 oz  of grated Parmesan
Salt and pepper
Bread crumbs

Instructions:

1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling.
2-To create the filling, mix the spinach with the ricotta.
Next, add your egg, Parmesan, and salt and pepper. Mix well. Set aside briefly.
3-Unwrap your dough from the plastic and divide it into two equal parts.
4-Using a rolling pin, roll out each dough ball to create two circles 30 cm in diameter each.
5-On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.
6-Distribute the filling on the circle that was just sprinkled with breadcrumbs.
7-Place one large dollop at the center of the circle, and spread the remainder in a ring around the dough. See the picture below for reference.

8-Sprinkle the filling with grated Parmesan.
9-Now, cover with the second circle of dough.

10-Seal the edges with your hands, and then use a fork to press.
11-Place a small bowl in the middle of the pie and press lightly to make an indentation.

Use your fork to press lightly.

12-Cut the dough into pieces approximately 2 cm thick, keeping it attached at the center. See the photo for reference.

13-Twist each slice and continue until each slice is twisted.

14-Bake the spinach pie at 180°C for 30 minutes or until golden

We found this recipe at 12tomatoes.com

Ingredients
20oz curly leaf spinach, rinsed
1/4 cup water
12oz feta, crumbled into fine pieces
3/4 cup whole-milk Greek yogurt
4 medium scallions, sliced thin
2 large eggs, beaten
1/4 cup minced fresh mint leaves
2 tablespoons minced fresh dill
3 medium garlic cloves, minced
1 red onion chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
7 tablespoons unsalted butter, melted
1/2 lb phyllo, thawed over night in the refrigerator
3/4 cup grated Pecorino Romano

Directions
Place the spinach and water in a large microwave-save bowl. Cover the bowl with a large dinner plate. Microwave on high until the spinach is wilted and decreased in volume by half (about 5 minutes). Carefully remove the bowl from the microwave and keep covered for 1 minute.
Remove the plate and transfer the spinach to a colander in the sink. Using the back of a rubber spatula, press the spinach against the colander to release the excess liquid. Transfer the spinach to a cutting board and roughly chop. Wrap the spinach in paper towels and squeeze to remove excess water. Transfer the spinach to a large bowl. Add the remaining ingredients up to and including the cayenne pepper to the bowl and mix until thoroughly combined.
Preheat the oven to 425F. Grease a pie or cake pan with melted butter. Lay one phyllo sheet on the buttered pan, pressing the dough into the corners and letting the edges hang over the edge of the pan. Repeat with 9 more phyllo sheets, brushing each with butter until you have a total of 10 layers of phyllo.
Spread the spinach mixture evenly over the phyllo. Fold the edges of the bottom layer of phyllo over the filling. Add 6 more phyllo sheets to the top, brushing each with butter and sprinkling each with 2 tablespoons Pecorino cheese. Add 2 final phyllo sheets, brushing them with butter but not sprinkling with the Pecorino. Trim the edges, then use a spoon to neaten the edges of the pastry case.
Use a sharp knife to score the pie through the top 3 layers of phyllo into 8 even pieces of pie. Bake 20 to 25 minutes, or until the phyllo is golden and crisp. Let cool for at least 10 minutes before serving.

Photo and Recipe by Carolyn Davidson Hicks

1 tbsp olive oil
1 package of gnocchi (16 oz pkg)
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
2 cups chopped spinach
15 oz black beans, rinsed
1/4 tsp freshly ground pepper
1/4 cup finely shredded Parmesan cheese
1 qt vegetable or chicken broth

Fry onion in oil until soft, adding garlic toward the end. Add everything else except cheese and heat through. Add cheese and warm, stirring, until melted. Serve hot!

Recipe and Photo from http://www.saveur.com/

8 tbsp. unsalted butter
3 lb. fresh spinach
Kosher salt and freshly ground pepper, to taste
2 tbsp. flour
2 tbsp. chopped onion
½ cup chicken stock
½ cup evaporated milk
6 oz. Kraft Velveeta, chopped
2 fresh jalapeño peppers, finely chopped
2 tsp. Worcestershire sauce
¾ tsp. celery salt
¾ tsp. garlic salt

Melt 4 tbsp. butter in an 8-qt. saucepan over medium heat. Add spinach and cook in batches until wilted, about 10 minutes. Season with salt and pepper; set aside.

Melt remaining butter in a 4-qt. saucepan over medium heat. Add flour, stirring until blended and smooth but not brown. Add onion and cook until soft, 2 minutes. Slowly add chicken stock and evaporated milk, stirring constantly to avoid lumps. Cook until smooth and thick, 3 minutes; add Velveeta and jalapeños, Worcestershire, celery and garlic salts, salt, and pepper. Stir until cheese is melted. Combine with cooked spinach.

Recipe and Photo courtesy of McCormick.com!

1 cup sour cream
1 package McCormick® Spinach Dip Mix
1/2 cup chopped tomato
1/4 cup crumbled cooked bacon
1/2 teaspoon seasoned salt

Assorted dippers, such as cut-up fresh vegetables, crackers, pita wedges or chips

1.Stir sour cream and Seasoning Mix in medium bowl until well blended. Add tomato, bacon and seasoned salt; mix well. Cover.
2. Refrigerate 1 hour. Stir before serving. Serve with assorted dippers.

Photo and recipe courtesy of 12tomatoes.com!

Ingredients
8 ounces of reduced fat cream cheese (softened)
1/4 cup reduced fat mayo (or substitute Greek yogurt or sour cream)
3/4 cup freshly grated Parmesan cheese
1/4 cup reduced fat sour cream
3/4 cup shredded mozzarella cheese
1 can of artichoke hearts in water, chopped and drained (or equivalent of marinated artichoke hearts for bolder flavor)
1 package of frozen spinach (thawed, drained, and squeezed)
4 cloves of garlic, chopped
1/2 cup of roasted tomatoes (optional; see above for instructions)
Salt and pepper to taste
Crushed red pepper to taste (about 1 teaspoon)

Directions
Thaw the frozen spinach in the microwave for about three to four minutes and drain.

Combine the cream cheese and mayo or yogurt in a large bowl (substituting extra sour cream for the mayo works, too). Then, add the freshly grated Parmesan, mozzarella, and chopped garlic.

Season with salt, pepper, and crushed red pepper. Fold in the roasted tomatoes.

Wrap the drained spinach in a paper towel and squeeze out as much liquid as you can. Break up the spinach and add it to the mixture, too.

Add the drained and chopped artichokes, then the sour cream.

Mix, taste, and adjust the seasonings accordingly. Then, put the dip mixture into a casserole dish (something close to 6.5 x 10.5 inches works great) that has been greased with cooking spray.

Bake uncovered at 350 degrees F for about 25 to 30 minutes, or until lightly browned and bubbly around the edges.

Serve with pita chips, tortilla chips, bread, or even vegetables.