In our area, spinach is not as popular as, for example, in the West or in Asia, but in vain ... This is very useful plant, which in the East is called the "king of vegetables."
It was not for nothing that in the Middle Ages it was served to the table of the nobility, and even for royalty. It is known, for example, that in England at the royal court a cook was specially kept - a virtuoso for cooking variety of salads from this green vegetable. And they say that when serving, they stirred the salad only with white gloves, thereby emphasizing the significance of the dish.
We also had trained chefs who prepared dishes with him, but mostly for foreign guests and foreign delegations.
And for some reason, it didn’t really take root with us. It is rarely seen on the shelves of shops and markets. Although you can grow it during the summer several times. It grows very quickly, and it is possible to harvest several crops from just one bed over the summer.
And how many different delicious meals you can cook from it. And not only tasty, but also useful. After all, spinach is a champion in its nutritional value, it contains more than 10 vitamins, up to 34% protein, as well as a lot of iron, calcium, potassium and phosphorus salts, and you can’t list everything.
Dishes can be prepared with fresh and frozen spinach. And in the West, it is also canned, juiced and dried, then added to dishes dried and powdered.
And you can cook almost everything from it: these are numerous soups, cabbage soup, cold drinks, as with him alone, beet tops, cabbage; you can cook salads and snacks, both raw and stewed (such salads are very popular in Italy and Spain); and what a delicious puree from it, or; Have you ever tried cutlets from this vegetable? So they are prepared in Sweden, for example. Not?! And casseroles, omelettes, like in England? Also no?!
Well, probably pies - did you bake with him? World-famous Greek, for example.
And such delicious desserts like the puddings and soufflés they make in America.
Yes, the geography of this leafy vegetable of the amaranth family is great. Just like the dishes that you can cook with it.
Let's quickly start describing the recipes and cooking. After all, the first crop of this green vegetable has already grown in the beds. It's time to take it off, cook various goodies, freeze the leftovers. And free the bed and plant a second crop. I manage to harvest three or four crops per summer from one bed, although our region is not at all warm.
And I’ll make all sorts of goodies out of it, and freeze it, and dry it, so that it’s enough for the whole winter.
Today, all recipes will be from fresh vegetables. But all of them can be prepared in the winter from frozen, and even from canned food, which in the West can be bought at any supermarket. But we have to preserve it ourselves. So take note of the recipes. Suitable for both summer and winter.
Appetizer with cucumbers and herbs
We will need:
- spinach - 500 gr
- onion - 2 pcs
- cucumbers - 3 - 4 pcs
- dill - 0.5 bunch
- lemon juice - 1 tbsp. the spoon
- vegetable oil - 3 - 4 tbsp. spoons
- sugar - to taste
- radish - for decoration
Cooking:
1. Sort the spinach, remove the yellowed and damaged leaves and cut off the rough petioles. Rinse thoroughly in several waters, and then rinse under running water.
Let the water drain and dry. Then finely chop the leaves.
2. Chop the onion. If it is very bitter, then you can pour it with water slightly acidified with vinegar. Let stand for 10-15 minutes, then drain the water. Onions in this case will turn out as if slightly pickled. This will greatly improve the taste of the salad.
3. Add the onion to the spinach, and if you didn't use vinegar for the marinade, then add lemon juice. To do this, simply squeeze it with your hands into the total mass. You will need about half a lemon.
4. Grind the dill and also add to the already chopped ingredients.
5. Pour in sugar, about a teaspoon, but in general to taste, and pour in vegetable oil. If there is olive, then it will be very good. Mix everything and let it brew a little, 10 minutes will be enough.
For another option, you can also use sour cream.
6. Cut the cucumbers into two halves, remove the core and fill with the prepared salad mass.
If she stays, then she can be eaten simply and without cucumbers.
Serve at the table as a cold appetizer.
Spring salad with sorrel
We will need:
- spinach - 500 gr
- sorrel - 200 gr
- green onion– 100 gr
- young stalks of garlic - 2 - 3 pieces
- boiled egg - 2 pcs
- olives - 3 - 4 pieces
- lemon juice - 1 tbsp. the spoon
- vegetable oil - 2 - 3 tbsp. spoons
- ground red pepper - a pinch
- salt - to taste
Cooking:
1. Sort the spinach and sorrel, remove the spoiled leaves, cut off the rough stalk and rinse thoroughly first in a bowl, and then under running water.
Let the water drain, if necessary, dry with a towel. Then finely chop.
2. Also chop the green onion and garlic stalks. Use them only when young, when the stem has not yet become too fibrous. Otherwise, the salad will turn out tough.
3. Cut one egg into strips and add it to the total mass. Cut another egg for decoration, either in the same straw, or in circles, or quarters.
4. Salt and pepper the salad, mix.
5. Mix oil, preferably olive oil, and lemon juice, and pour dressing over salad mass. Stir and let stand for 10 minutes.
6. Put the mass on a flat plate in the form of a slide, or in a deep salad bowl. Garnish with chopped egg and olives.
Georgian-style spinach appetizer with nuts
We will need:
- spinach - 500 gr
- onion - 200 gr
- garlic - 2 cloves
- cilantro - 0.5 bunch (10 - 12 branches)
- parsley - 0.5 bunch
- walnuts, peeled - 0.5 cups
- pomegranate juice (or wine vinegar) - 1 tbsp. the spoon
- salt, pepper to taste
Cooking:
1. Sort the leaves and remove the spoiled ones. If the leaves are already large, then they will need to cut off the stems that have already become rough. Rinse thoroughly first by filling them with water in a bowl, and then also under running water.
2. Transfer the leaves to a saucepan, add cilantro (leave 2 sprigs), pour 1 glass of water and cook for 10 minutes.
When the time is up, put the greens in a colander and drain the broth. Then squeeze lightly and chop finely.
3. Walnuts chop, but not crumble. You can roll them with a rolling pin on a towel.
4. Chop the garlic, finely chop the remaining cilantro and parsley.
5. Garlic, cilantro crush together with salt and pepper, pour wine vinegar or pomegranate juice, let stand for 10 minutes. Then add nuts and onions, mix.
6. Combine all components into a total mass, mix. Place in salad bowl and sprinkle with chopped parsley.
Serve at the table and eat with pleasure!
And for a special occasion, or for the arrival of guests, the dish can be decorated in such a beautiful way. Guests will be delighted!
If you use pomegranate juice for dressing, you can also decorate the dish with pomegranate seeds. With them, the salad will look more positive and beautiful.
Greens appetizer with sour milk
Thus, spinach is cooked in Georgia, and matsoni is used for this. That is, sour milk or curdled milk fermented at home.
And the dish is obtained at the same time, and how cold appetizer, and as an analogue of cold soup.
We will need:
- spinach - 500 gr
- cilantro - bunch
- garlic - 2 cloves
- sour milk - 2 cups
- salt, pepper - to taste
Cooking:
1. Boil spinach until tender in lightly salted water. Drain the water, squeeze the leaves and chop.
2. Finely chop the garlic, and chop the cilantro, grind everything into a gruel, add salt and pepper to taste.
3. Spoiled milk pour into a colander lined with gauze in advance so that all the whey is glassed. Beat it lightly with a mixer and combine with garlic puree and chopped spinach.
4. Serve to the table and eat with pleasure.
This recipe can be slightly modified. In this form, it will be a little more satisfying, since you need to add oil and an onion to the composition of the products, which should be cut and fried in oil, preferably ghee.
Boil the leaves of the vegetable, drain the water, finely chop and add to the onion, then simmer all together on the fire.
Then remove from heat, cool, add chopped herbs. Put on a dish and pour over the squeezed sour milk.
Green cabbage soup with egg
We will need:
- spinach - 250 gr
- sorrel - 150 gr
- onion - 1 pc.
- potatoes - 3 - 4 pcs
- melted butter - 25 gr (1 tablespoon)
- boiled egg - 1 pc.
- sour cream - for serving
- parsley - 0.5 bunch
- salt, pepper - to taste
- bay leaf - 1 - 2 pcs
Cooking:
1. Sort spinach and sorrel, remove damaged leaves. Then rinse thoroughly and let each separately. Then grind.
It is necessary to simmer separately because sorrel contains oxalic acid, which will make tender spinach rough and tough. If, however, let in different utensils and then put together green vegetable will retain all its useful taste.
2. Sauté the onion in butter until soft.
3. Put sliced potatoes into boiling water. After 10 minutes, add the fried onion and chopped parsley.
4. Then add the grated green mass and cook for 5 - 7 minutes.
5. Add salt, pepper and bay leaf. Let it boil and cook for 3 minutes.
6. Pour into plates. Garnish with a chopped egg (you can cut it into quarters or rounds) and flavor with sour cream.
Serve and eat healthy.
These soups can be eaten both hot and cold. If you plan to eat them cold, then replace the ghee with vegetable oil in the recipe.
Although it should be said that a cold vegetable is more difficult for the stomach to digest.
Milk soup with spinach and croutons
We will need:
- spinach - 500 gr
- cream (milk) - 1 cup
- flour - 2 tbsp. spoons
- melted butter (or butter) - 2 - 3 tbsp. spoons
- parsley - 0.5 bunch
- salt, pepper - to taste
- boiled egg - 2 pcs
- croutons - for serving
Cooking:
1. Sort spinach, remove damaged and yellow leaves. Rinse first in a bowl of water, changing it several times. And then wash under running water so that there is no earth left.
Cut the petioles if the leaves are already large enough.
2. Put the water on the fire and bring it to a boil. Put the prepared spinach and boil until tender, for 3-5 minutes. Immediately throw it into a colander and let the water drain. Save the decoction. Then squeeze out excess water and chop finely.
3. Spasser the flour in butter, then dilute with a small amount of the remaining broth. Mix until lumps disappear.
4. Transfer the browning into a saucepan and pour 1 glass of broth, let it boil and add spinach. Bring to a boil again and pour in the cream or milk. Add decoction if needed.
Add salt and pepper to taste. Bring to a boil and turn off immediately.
5. Serve with chopped fresh parsley, half an egg and croutons. Eat for health!
You can make your own croutons by cutting bread or a loaf into cubes and placing them in a preheated oven. At the same time, you can sprinkle them with chopped garlic. It will taste even better.
In fact, there are a lot of recipes for soups with this product. I decided in today's article to limit myself to only two recipes, and in the next article I will pay more attention to soups. So, if you want to learn a lot of delicious and interesting recipes read them in the next article.
And I will move on to the next category of dishes.
Spinach puree
We have already prepared, and today new recipe. It is also very tasty.
We will need:
- spinach - 300 gr
- fat cream - 1 tbsp. the spoon
- butter - 1 teaspoon
- sugar - 1 teaspoon
- salt, pepper - to taste
- nutmeg- pinch
For sauce:
- melted butter - 1 teaspoon
- flour - 1 teaspoon
- milk - 2 - 3 tbsp. spoons
Cooking:
1. Boil the sorted and washed spinach in salted water for 5-6 minutes. Drain the broth through a sieve, and squeeze the leaves. Then grind the mass into a puree, again using a sieve.
2. Prepare the sauce. To do this, spasser the flour in butter in a small frying pan and dilute with milk until the lumps disappear.
3. Add butter to the puree and heat the mixture over low heat.
4. Then add the prepared sauce, cream, sugar, salt and pepper to taste, as well as a pinch of chopped nutmeg. It will give the puree a light nutty flavor.
Puree can be served as a side dish. meat dishes. You can also eat it as an independent dish. Especially when dieting. It can be given to children, such puree is very useful for a growing organism.
spinach cutlets
We will need:
- spinach - 1 kg
- egg - 2 pcs
- flour - 3 tbsp. spoons
- parsley - 0.5 bunch (3 - 4 tablespoons chopped)
- salt - to taste
- red ground pepper- pinch
Cooking:
1. Sort the spinach, remove the spoiled and yellow leaves, cut the petioles. Rinse thoroughly to remove sand and dirt.
2. Pour boiling water over, let stand for 2 minutes, then drain the water, throwing the leaves into a colander. After there is no water left, lightly squeeze the leaves and chop finely.
3. Add fresh eggs, flour, salt and pepper, as well as parsley. Mix, form cutlets from the resulting mass.
4. Fry on both sides in vegetable oil until golden brown.
5. Serve with potatoes. Delicious and healthy dinner Ready to eat it with pleasure!
Spinach in milk sauce with nuts and croutons
We will need:
- spinach - 300 gr
- vegetable oil - incomplete art. the spoon
- walnuts - 30 gr (handful)
- milk sauce- 75 gr (3 tablespoons)
- onion - 0.5 pcs
- sugar - 1 teaspoon without top
- salt - to taste
- parsley - for serving
- croutons - for serving
For milk sauce:
- melted butter - 1.5 tbsp. spoons
- flour - 1.5 tsp
- milk - 4-5 tbsp. spoons
Cooking:
1. Prepare milk sauce in a small skillet. To do this, spasser the flour in melted butter. If you do not have such butter, then use butter. Then add milk, bring to a boil, breaking up lumps until a homogeneous consistency is obtained.
2. Add crushed nuts, salt to taste and sugar to the finished sauce, mix.
3. In a separate small frying pan, sauté the onion, cut into small cubes, in oil.
4. Sort the spinach, removing damaged and yellow leaves. Rinse thoroughly in a bowl of water and then under running water. And simmer in a small amount (0.5 cups) of boiling water for 3-4 minutes.
5. Mix the onion with poached spinach and milk sauce with nuts.
6. Cook at a very low boil for 10 minutes.
7. Serve sprinkled with chopped parsley and croutons.
Green spinach, nuts, milk sauce… M…m…mmm! Real jam!
Florentine casserole
As you may have guessed, this dish belongs to Italian cuisine. And today we will cook it in our kitchen.
We will need:
- spinach - 1 kg
- butter or ghee -2 - 3 tbsp. spoons
- egg - 4 pcs
- rice - 1.5 cups
- lean ham - 150 gr
- cheese - 50 gr
- nutmeg (powder) - a pinch
- salt, pepper - to taste
Cooking:
1. Rinse the rice, pour in three glasses of water and cook until tender. Salt the water to taste to make the cooked rice salty.
2. Boil one egg, then peel and chop finely.
3. Sort the spinach, remove damaged and unsuitable leaves, then rinse. If the leaves are large, then remove the petioles.
4. Transfer to a saucepan, pour a little water and simmer in it for 5 minutes.
5. Drain the broth through a colander. And cut the leaves quite large, while squeezing them is not necessary.
6. Add to them 1 tbsp. a spoonful of butter, a chopped egg, pepper and salt to taste and a pinch of nutmeg, leave a little.
7. Coarsely chop the ham. Cheese grate on a medium grater.
8. Mix rice with ham and cheese
9. Lubricate the refractory form with oil and put in it the first layer of rice with ham and cheese. Smooth and oil.
10. Put spinach in the next layer. Also smooth out.
11. In the middle, make a small indentation and drive three raw eggs. Sprinkle with pepper and the remaining nutmeg.
12. Lubricate the entire surface of the spinach with the remaining oil and place in an oven preheated to 180 degrees. Bake 20 minutes.
The dish is ready, you can serve and eat with pleasure.
Pasta casserole
Casseroles and omelettes are a special topic. By understanding how this is done, you can cook just countless options. And there is nothing difficult in understanding! And now you will understand it yourself.
We will need:
- spinach - 1 kg
- eggs - 5 pcs
- sugar - 50 gr (2.5 tablespoons with a slide)
- noodles - 200 gr
- butter - 2 tbsp. spoons
- lemon - 0.5 pcs
- salt - to taste
Cooking:
1. Sort the leaves, remove coarse petioles and rinse thoroughly.
2. Boil a small amount of water and place prepared leaves in it. Cook for 5 - 6 minutes, then drain the broth and squeeze well. Then pass through a meat grinder.
3. Remove the zest from half a lemon, and squeeze the lemon itself to obtain juice. Mix puree with zest and lemon juice, add a pinch of salt and all the sugar. Mix.
4. Beat in the eggs and mix again, beat with a blender into a homogeneous mass.
5. Boil the noodles in salted water until cooked, drain the water, and rinse the noodles with hot water.
6. Mix the resulting puree with the finished noodles, adding butter to the total mass. Transfer to a mold greased with oil.
7. Put in an oven preheated to 180 degrees and bake until done.
You can also bake in a frying pan with a lid. Readiness can be determined by when all the eggs are baked and the mass becomes homogeneous and dense.
Casserole with spinach and cheese on baked milk
Spinach and feta cheese are two very compatible products that people like to combine in dishes in the Balkans.
We will need:
- spinach - 500 gr
- melted butter - 1 tbsp. the spoon
- onion - 1 pc (small head)
- cheese - 50 gr
- egg - 1 pc.
- flour - 1 teaspoon
- milk - 0.5 cups
- salt, pepper - to taste
Cooking:
1. Sort the leaves, remove the petioles if necessary and rinse thoroughly. Let the water drain, then chop fairly large.
2. Cut the onion into small cubes and fry in melted butter. As soon as it becomes soft and golden, add chopped leaves. Simmer everything together until the water has completely evaporated. Then fry over low heat for another 2 - 3 minutes, while stirring occasionally so that the mass does not burn.
3. Grate the cheese and divide into two equal parts.
4. Put the fried mass into a refractory form in which we will cook the casserole. Mix it with half of the grated cheese. You can do it right in the form.
5. In a separate bowl, mix milk with flour, use a mixer for this to break up all the lumps. Then add the egg and salt to taste. You can add some pepper if you wish.
6. Pour spinach with the resulting liquid mass and sprinkle with the remaining cheese on top.
7. Bake in an oven preheated to 180 degrees until cooked.
Cut into portions and serve with fresh vegetables.
Chikhirtma with green onions and tomatoes
This dish is prepared in the Caucasus. And it is called chikhirtma. In Azerbaijan, it is prepared with tomatoes, and in Georgia without them. But both there and there they are served with yogurt (sour milk).
We will need:
- spinach - 600 gr
- green onions - 60 gr
- tomatoes - 2 pcs
- egg - 4 pcs
- melted butter - 3 tbsp. spoons
- sour milk (yoghurt) - 1 cup
- parsley
- salt, pepper - to taste
Cooking:
1. Sort the leaves, remove damaged ones. Rinse thoroughly and boil in salted water for 5-6 minutes. Then throw the leaves in a colander, let the water drain, cool a little. Then coarsely chop and squeeze again.
2. Peel, wash and chop green onions.
3. Wash the tomatoes and cut into halves.
4. Saute tomatoes and green onions in oil, then add spinach to them. Salt, add ground pepper to taste. Chop the parsley and add it.
5. Transfer the mass into a refractory form. Smooth it out and pour lightly beaten eggs, which are also salted to taste.
6. Bake in the oven at 180 degrees until done.
Serve directly on the table. Serve sour milk separately. Cut into portions, arrange on plates and pour over the matsoni.
Spinach moussaka with potatoes
As you know, people like to cook moussaka in Greece. And they cook it in many different versions, so in all of them it turns out to be very attractive and tasty.
We will need:
- spinach - 500 gr
- potatoes - 700 - 800 gr
- cheese - 250 gr
- milk - 0.5 cups
- egg - 2 - 3 pcs
- butter - 4 - 5 tbsp. spoons
- salt, ground black pepper - to taste
Cooking:
1. Boil potatoes in salted water until tender, then mash with a fork or a wooden masher.
2. Sort the leaves, rinse and boil in salted water for 5 minutes. Then drain the broth, and cut the leaves not very large.
3. Cheese grated, we need about half a glass grated product. Mix it with crushed leaves. And if you want, you can add black pepper. Mix well so that all the ingredients are evenly distributed.
4. Grease a baking sheet or baking dish with oil and lay out half of the mashed potatoes.
5. Put the whole spinach mass on top. And put the rest of the potatoes on top again.
6. Mix milk, eggs and butter and pour over the top layer with the resulting mixture.
7. Put in an oven preheated to 180 degrees and bake until golden brown.
When serving, cut into portions and arrange on plates. Serve with fresh vegetables and, if desired, with sour cream.
Polish spinach ravioli
And you can try such a dish in Poland, where they also like to cook this green and healthy vegetable.
We need for the test:
- flour - 250 gr (a little more than one and a half glasses)
- egg - 0.5 pcs
- salt - to taste
For minced meat:
- spinach - 1 kg
- onion - 1 pc.
- hard cheese - 30 + 30 gr
- crackers - 2.5 tbsp. spoons
- tomato sauce - 1.5 cups
- vegetable oil - 1 tbsp. the spoon
- pork - 150 gr
- salt, ground black pepper - to taste
Cooking:
1. Cut the onion into small cubes and fry in butter until soft.
2. Sort the leaves, remove damaged and yellow specimens, and rinse thoroughly in several waters.
3. Boil in lightly salted water for 5 minutes, drain and squeeze. Then pass through a meat grinder along with onions fried by that time.
4. Fry the mixture in butter with the addition of breadcrumbs, either breaded store-bought or crushed on their own will do. Add grated cheese to the roasting mass. Season with salt and pepper to taste. The finished mass should turn out to be quite dense and without any presence of liquid in it.
5. Chop the meat into very small pieces and fry in oil. At the end of frying, salt, add 4 tbsp. spoons of boiling water and simmer under the lid until tender.
6. If the pieces turned out to be large enough, then after frying, cut them even smaller and season tomato sauce. Boil down until the sauce thickens.
7. Prepare the dough, as for dumplings. Let stand a little. Then roll into small circles and stuff with minced meat, make ravioli.
8. Boil dumplings in salted water until tender.
9. Arrange ready-made ravioli in portioned forms or pots, pour tomato sauce with meat.
10. Sprinkle with grated cheese and bake in the oven until golden brown.
11. Ready meal garnish with fresh herbs when serving.
Green pancakes with red caviar
But such a truly royal treat can also be prepared from this vegetable. The dish is not only useful, but also very beautiful.
After watching this video, you will see how easy and simple it is to cook it yourself.
Well, how? Did you like the recipe? Then rather collect spinach in the garden and bake such beautiful ones, and I assure you delicious pancakes.
Imagine how happy all your household members will be if you serve them such a dish for breakfast. And if before that they didn’t want to hear such a word as spinach, now they’ll definitely taste it and ask for something to cook from it themselves.
Bannitsa in Bulgarian
Now we are moving smoothly to Bulgaria, and preparing a dish from their menu, this is the world-famous bannitsa. And a similar dish, but with a different name, is also prepared in Turkey (unfortunately I forgot the name). Those who flew to Turkey by plane have probably tried it. It is often served there for breakfast. Naturally, if you are flying with Turkish Airlines.
The name of the dish in different sources varies, somewhere it is written with two letters "n", and somewhere with one.
We need for the test:
- flour - 2 - 2.5 cups
- sour cream - 1 tbsp. the spoon
- egg - 1 pc.
- soda - on the tip of a knife
- salt - 0.5 tsp
For minced meat:
- spinach - 1 kg
- grated cheese - 100 gr
- butter or ghee - 2 - 3 tbsp. spoons
- egg - 3 - 4 pcs
- onion - 1 pc.
- dill, parsley - half a bunch
- salt - to taste
To lubricate sheets:
- ghee or fat - 1 cup
Cooking:
1. Knead the dough from the indicated products. You can see how to do this in the video below. And although in this recipe cottage cheese is used instead of the filling, we will not take this into account (especially in today's case, in accordance with our topic of the article). Although take note of this filling, as the bannitsa also turns out to be very tasty with it.
Bannitsa can also be prepared from ready dough filo. Buying it is not so easy, but it is possible. For example, I buy it in the Metro chain of stores.
2. Sort the leaves, rinse thoroughly and cut. Lightly salt and simmer in a pan until soft, adding a little water.
3. Throw the finished chopped leaves into a colander and drain all the liquid.
4. Add chopped onion and grated cheese. As well as chopped parsley and dill along with butter and eggs. Mix the mass until smooth. Mince is ready.
5. Adjust the number of layers in the cake yourself. Their number can vary from two to 7. For example, I like it more when there are many layers. Therefore, if you also give preference to this, then take a not very large, but deeper form.
6. Lubricate the form with oil and lay out the first, largest layer so that it hangs from the sides of the form. Brush generously with lukewarm melted butter.
7. Lay out part of the filling. Then cover it with the next layer of dough and brush with oil again. Next, a layer of filling and so on, until both the dough and the filling are finished.
8. The last layer of dough, which covered the filling layer, is also generously greased with butter or sour cream. This will keep the top from burning and will bake beautifully.
9. Bake for 40 - 50 minutes until the dish is ready and a beautiful golden crust appears on its surface.
10. Cut into portions and serve with sour cream or just like that. Who loves more.
But I must tell you that the dish is delicious. Even when it is served on the plane already warmed up. And if you cook it yourself, you can’t describe it in words at all.
So get ready!
Spinach, or Swiss pie
The geography of cooking dishes from our today's green vegetable is very extensive. Here in Switzerland there is also such a dish. In fact, this is a spinach pie, in any case, that's what we call it.
We need for the test:
- flour - 1.5 cups (240 - 250 gr)
- ghee - 2 tbsp. spoons
- vegetable oil - 1 tbsp. the spoon
- salt - a pinch
For minced meat:
- spinach - 1 kg
- vegetable oil - 2 tbsp. spoons
- bacon - 100 gr
- onion - 2 pcs
- flour - 1 tbsp. the spoon
- yolk - 2 pcs
- sour cream - 100 gr
- salt, pepper - to taste
Cooking:
1. Flour premium sift, add salt and slightly warmed vegetable oil. Knead the dough with a little water. Let it lie down a little and roll it into a layer the size of a baking sheet, but so that the edges hang down from it.
2. Lubricate the baking sheet with oil and put the dough on it.
3. Sort the leaves, rinse thoroughly and pour boiling water over. Let it rest a bit to make it soft. Then put in a colander and let the liquid drain. Then chop and put in a pan with heated oil.
4. Cut the bacon into cubes. Likewise, but cut the onion smaller. Add to the spinach mass, then pour in the flour, lightly fry and turn off the heat.
5. When the mass has cooled down a bit, add two beaten yolks and nutmeg, as well as sour cream, salt and black pepper to taste.
6. Mix the mixture thoroughly so that all the ingredients are evenly mixed and put on a layer of dough laid out on a baking sheet.
7. Pull the edges of the dough slightly and fold over to get the cake in its traditional shape.
8. Preheat the oven to 180 degrees and put the spinach in it. It will bake for 35-40 minutes.
Serve such a pie should be cut into pieces, you can with sour cream. It is delicious both hot and cold.
Cottage cheese pudding with spinach
And I classify the following two recipes as desserts, even if they are not very sweet. But they have painfully “dessert” names.
And this recipe is taken from the well-known book "On Tasty and Healthy Food". So, as we can see, already in those days in cookbooks there were recipes for such a rare product related to American cuisine.
We will need:
- spinach - 150 gr
- cottage cheese - 200 gr
- sour cream - 100 gr
- grated hard cheese - 30 gr
- egg - 1 pc.
- butter - 2 tbsp. the spoon
- sugar - 1 tbsp. the spoon
- salt - a pinch
- ground crackers - 1 tbsp. the spoon
- semolina - 1 tbsp. the spoon
Cooking:
1. To make the pudding tender and airy, the cottage cheese should be rubbed through a sieve.
2. Divide the egg into protein and yolk. Add the yolk to the curd mass and pour in the melted butter.
3. Add salt, sugar and semolina. And beat with a wooden spatula. Set aside and let stand for a while to allow all the ingredients to dissolve.
4. Finely chop the fresh spinach and add to the curd mass.
5. In a separate bowl, beat the protein into a steep foam. Put it in the resulting mass and mix from the bottom up with a wooden spatula.
6. Grease a small form butter and sprinkle with crushed breadcrumbs. Then put the resulting mass into it. Tap the mold on the table to release air bubbles.
7. Lubricate liberally with sour cream, its layer should be about 1 - 2 mm. And sprinkle with cheese grated on a fine grater on top. It’s good to sprinkle with a small amount of melted butter.
8. Preheat the oven to 200 degrees and bake the pudding until a beautiful golden crust is obtained.
Put the finished pudding out of the mold and serve with fruit sauce or sour cream.
spinach soufflé
We will need:
- spinach - 200 gr
- butter - 50 gr
- milk - 1 cup
- flour - 1 tbsp. the spoon
- egg - 2 pcs
- ground crackers - 1 tbsp. the spoon
- grated cheese - 1 tbsp. the spoon
- sour cream - 50 gr
- ground nutmeg - pinch
- salt - a pinch
Cooking:
1. Prepare a thick milk sauce. To do this, heat the oil in a frying pan and add flour to it, fry everything together for a minute or two with continuous stirring over very low heat.
2. Add salt and nutmeg, stir and pour in the milk. Stir until lumps disappear. Warm milk, stirring constantly. The mixture should thicken.
3. Divide the eggs into whites and yolks. Enter the yolks raw into the milk sauce. And beat the whites into a strong foam.
4. Sort the leaves, rinse and dry. Then finely chop. Add them to milk sauce.
5. Immediately before baking, add whipped proteins and mix them from the bottom up with a wooden spatula.
6. Grease a small mold with butter and sprinkle it with breadcrumbs. Transfer the resulting mass. Shake lightly and knock on the table a couple of times so that no air bubbles remain.
7. Brush with sour cream and sprinkle with cheese on top. Then drizzle with melted butter.
8. Bake in an oven preheated to 180 degrees for 15 - 20 minutes.
Serve with fresh sour cream. Eat with pleasure!
How to cook spinach dishes
- all green leafy vegetables, to which our today's hero belongs, must be washed in plenty of water. To begin with, it is recommended to soak the leaves in water so that all the blades of grass, sand and clay are soaked. And then rinse under running water.
- it should be washed immediately before cooking. Washed leaves are stored worse and rot faster.
- at room temperature fresh leaves are stored for no more than a day. But they can be frozen and dried, and then cooked from them.
- in many dishes, leafy vegetables are minimally cooked, which preserves most of the vitamins.
- when heating dishes, preserved during primary processing vitamins are completely destroyed. You can eat food, but useful substances they almost don't have anymore. Therefore, it is better to cook them for one meal.
- if fresh spinach is passed through a meat grinder, then during this procedure it completely loses vitamin C. Therefore, it is better to chop the leaves with a knife.
- when cooking, it will retain its bright natural color better if you cook it in a large amount of strongly boiling water in an open pan for no more than 5 - 7 minutes. But you should know that at the same time it loses up to 70% of vitamin C.
- if a dish is prepared from spinach and sorrel, then they cannot be allowed together. Sorrel contains a large amount of oxalic acid, and when they are stewed together, the leaves of the first lose their taste, become rough and tough. In addition, its color also becomes ugly and dark.
- although most dishes from this leafy vegetable are vegetarian cuisine but they are best served hot. When cold, they are difficult to digest in the stomach.
- if you want to tint mashed potatoes, butter, cream with natural paint, then use fresh spinach juice for this. It is an excellent natural dye. So, for example, in Italy, with its help, they give a pleasant emerald color to pasta and lasagne sheets. And today we saw how you can cook the most wonderful beautiful pancakes.
Here are some easy tips for proper cooking and storage of our vegetable.
It's time to finish the article, and in conclusion I would like to draw a conclusion with which, I think, you will agree. Spinach dishes are not only healthy and healthy, but also delicious. It would be wrong to consider it a boring second-class vegetable.
After all, do not forget that it was served at the table for royalty. So, for example, it is known that the Queen of France, an Italian by birth, Catherine de Medici did not sit at the table if there was not at least one dish with his presence on it.
Well, why are we worse! Let's cook and enjoy!
Bon appetit everyone!
Lovers of useful and tasty food appreciate the lungs and original recipes cooking spinach with egg. Spinach is a garden plant that has a mass useful properties and excellent palatability.
This article is intended for persons over 18 years of age.
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How to cook spinach with egg
Such vegetable greens can be used for cooking in any form. You can cook like fresh, and frozen spinach. Leaves and bunches of these greens can be easily found in supermarkets and on the market, but such a product as eggs has already become a classic for cooking everyday food.
spinach dish and eggs very satisfying and nutritious, since eggs are a protein product, and spinach is rich in vitamins. There is a wide variety of ways cooking dishes that combine these two ingredients.
Armenian Spinach and Egg Dish
Armenian cuisine attracts attention with bold and original combinations of ingredients. One of the most unusual and incredible delicious combinations is spinach and an egg. Armenian dishes are often easy to prepare, so cooking one of them will not be difficult even for beginners in the culinary arts.
Main Ingredients
- half a kilogram of fresh spinach leaves;
- eggs;
- 50 g butter;
- 40 g of greens (mainly use cilantro and dill);
- spices (pepper and salt).
Cooking guide
- Dip the washed leaves into boiling water.
- Add salt and bring to a boil over low heat.
- Strain and squeeze the leaves a little.
- cook spinach then you need butter in a frying pan.
- Beat two eggs and add spices and spices.
- Pour mixture over spinach.
- Bake the dish in a preheated oven for 2-3 minutes.
- After the dish is completely ready, decorate it with chopped.
Colorful salad of spinach, scrambled eggs, potatoes and peppers
The salad is easy to prepare and is hearty meal, which is suitable for both everyday food and for a festive feast. Firstly, due credit must be given to the visual appearance of the salad - it turns out to be bright and appetizing. Well, the taste of this dish will impress even the most demanding gourmets.
Main Ingredients
- 200 grams of spinach;
- omelette eggs;
- sweet pepper (3-4 pieces);
- potatoes (4-5 pieces);
- 1 tbsp olive oil;
- 1 tbsp mustard in the form of grains;
- 1 tbsp chopped fresh basil
- lemon juice.
Cooking guide
- Thoroughly wash and boil five potatoes “in uniform”.
- When they are cool, peel them and cut into cubes.
- Sweet pepper (preferably bright colors - red or yellow, for visual presentation) cut into strips and fry a little in a pan.
- From two eggs make a thin omelette, add spices, cut into strips.
- Wash the spinach leaves, let them drain and also cut into strips.
- Mix everything in one bowl.
- Make a dressing by adding olive oil, grainy mustard and lemon juice.
- Drizzle the prepared salad with the mixture.
- Grind the basil leaves and season the finished dish with them.
Spinach Salad with Egg and Bacon in a Hurry
For those who prefer hearty salads with the addition of meat products this recipe will come in handy. A minimum of effort is required to prepare the dish. The salad is simple, but a sufficient content of high-calorie and satisfying foods in it will satisfy your hunger or make a small “snack”.
Main Ingredients
- 200g green spinach;
- 250g bacon;
- 2 eggs;
- spices to taste.
Cooking guide
- Boil two eggs for about five minutes, let them cool, peel and cut into pieces.
- Cut clean and dried fresh spinach leaves into large pieces, removing the coarse parts.
- Crushed eggs added to spinach can be seasoned olive oil, as well as mayonnaise, seasoning the dish with black pepper and salt.
- Sprinkle chopped bacon on top.
Festive salad with spinach, turkey and honey
The combination of cooked greens with meat is very beneficial in terms of richness of taste and calorie content. By adding juicy turkey meat to salads and hard varieties cheese, you can make them a full meal, which guests will enjoy and after which there will not be the slightest feeling of hunger.
Main Ingredients
- 450 g fresh spinach;
- 2 eggs;
- 150g boiled turkey;
- 2 tablespoons of cheese;
- spices.
Dressing Ingredients
- 4 tablespoons of olive oil;
- half a teaspoon of dry mustard powder;
- half a teaspoon of honey;
- lemon juice;
Cooking guide
- Bunches of vegetable greens are washed under running water.
- Then you need to remove the hard stems and cut into small pieces.
- After boiling the turkey, cut the meat into slices.
- Boiled, shelled eggs are rubbed on a grater so that the proteins are separated from the yolks.
- Filling is prepared from oil, mustard, honey, half a lemon (juice) and spices.
- The whipped ingredients need to be slightly warmed up and added to the spinach.
- The mixture is heated in a saucepan to soften the leaves.
- The prepared mixture is mixed with turkey slices.
- The dish can be sprinkled on top with grated proteins and yolks, as well as grated cheese.
Layer cake with spinach and egg
Surprise guests and family will help tasty pie with useful ingredients. Recipe layer cake with spinach is simple, and its preparation does not require large expenditures on products. The combination of greens with cheese and cheese will allow you to fully enjoy the taste of these products, without forgetting about their benefits.
Main Ingredients
- 150 g of cheese;
- 150 g of hard cheese;
- two bunches of spinach (about 300g);
- puff pastry (about 500g);
- onion;
- eggs;
- olive oil;
- salt and pepper.
Cooking guide
- Pure leaves of fresh or frozen fry spinach, adding spices.
- Pour the grated cheese and cheese into the pan.
- Boil two or three eggs, grate or finely chop, add to the mixture, along with herbs and herbs.
- Share the finished puff pastry into two parts and separately swing into sheets.
- Lay out one sheet in the form, covering its bottom and sides.
- Spread the mixture on top.
- Cover the filling with the second half of the dough and fasten the top with the sides.
- Prick the dough with a fork in several places.
- Beat one egg and brush the top of the pie with it.
- Bake in the oven for about 40 minutes.
Greek spinach pie
The recipe for this Greek treat will require the chef to comply with all requirements and, thanks to this, will delight guests with its tender and exquisite taste. Juicy stuffing combined with an incredibly soft, melt-in-your-mouth dough is the main advantage of this unique dish. For the pie, you need to use Filo dough, but if one is not available in stores, it can be replaced with regular puff pastry.
Main Ingredients
- fresh spinach leaves (you can also use frozen greenery);
- green onion feathers;
- parsley and dill;
- onion;
- olive oil;
- 1.5 kg "Feta" (cheese);
- eggs;
- pepper in the form of peas;
- filo dough.
Cooking guide
- Before cooking, you need to chop the peppercorns.
- Cut the spinach and remove the hard parts, leaving only the soft leaves.
- Onion feathers are chopped and, together with chopped onions, put in a saucepan.
- Herbal greens along with fried onions should be cooked until browned and reduced in volume (it takes about 15 minutes).
- After frying, the mixture must be salted and peppered, and when everything has cooled, move to a colander.
- Eggs, beaten with a whisk, pour into mixed in a bowl fried spinach, fresh greens and cheese.
- The baking dish must first be greased with oil.
- The tender “Phila” dough must be divided into two parts, shaken with a rolling pin, put one sheet into a mold, covering its bottom and forming sides.
- From above, the dough must be greased with oil and put the previously prepared mixture on top, evenly distributing it over the form.
- Having covered the filling with the second half of the dough, it is necessary to divide the dish into portions in advance in order to ready pie did not fall apart and did not crumble.
- The cake should be baked at a temperature of 200 degrees for twenty minutes, and then at a temperature of 175 degrees for the remaining 15 minutes.
Eat vegetable greens and as a salad, and in the form of a sauce or side dish, as well as a snack or filling for pies. Spinach is perfect for summer meals, and is often used in fried or stew form.
Don't be afraid to experiment and enjoy!
Today we offer you spinach baked with an egg.
Spinach is an annual herbaceous plant that belongs to the haze family. It appeared in the 6th century AD and is still widely used in all cuisines of the world to this day.
Persia is considered the birthplace of spinach. It was sold in the Middle Ages in boiled or fresh form. In the 16th century, several varieties were already grown, it was prepared with sugar and even used for medicinal purposes.
It is no wonder that spinach is a very popular food all over the world, as it is easy to grow, very healthy and goes well with different products. It should be noted that 100 g of this product contains 2.9 g of protein, 28 mg of ascorbic acid, 2.7 mg of iron, a large amount of magnesium and calcium, which makes this product especially valuable. Spinach can be found on sale all year round, its winter leaves are larger, dark green in contrast to summer varieties. Young spinach can be eaten raw as part of any salad, while its older leaves are best stewed, fried, or steamed.
In our recipe, we will tell you how to cook baked spinach with egg, tasty, healthy and summer-like light breakfast hastily.
Required products:
fresh spinach 500g
150g medium fat milk
chicken egg 3-4 pieces
butter 2 tablespoons
parsley or dill
Fresh spinach with egg is prepared as follows:
We carefully sort and wash the spinach, cut it and boil it in salted water.
Then we recline on a sieve or colander and wait until the water drains.
Then we transfer the spinach to a pan with melted butter and lightly fry it.
Bake in the oven until done.
When serving, sprinkle with parsley or dill.
Fresh spinach with egg is ready!
Enjoy!
Recommended: Chicken and spinach casserole 
Ingredients for Chicken and Spinach Casserole
4 boiled chicken breasts
bunch of spinach
2 tablespoons green peas
2 tablespoons pine nuts
4 tablespoons crumbled cheese
hard cheese
salt
pepper
3 eggs
1 tablespoon mayonnaise
Cooking chicken and spinach casserole
Cut the chicken into cubes.
Cut the spinach, put in a colander and pour boiling water over it.
Beat eggs with mayonnaise.
Mix chicken, spinach, cheese, peas, nuts, egg mixture, salt and pepper. Put everything in a mold greased with oil. Bake in the oven or microwave for 15 minutes, then sprinkle with grated cheese and another 5 minutes.
Bon appetit!
How to cook spinach.
Spinach is deservedly considered healthy and dietary product. In terms of protein content, it is slightly inferior to legumes, and in terms of the set and amount of vitamins, minerals and other biologically useful substances it is ahead of all vegetables. How to cook spinach so as not to lose its beneficial properties during cooking? The recipes below will help diversify the menu and fill your diet. healthy vegetables. Of course, it is better to use freshly picked spinach leaves for cooking. However, even in frozen spinach, all the properties of fresh herbs are preserved for many months. Here are a few tips for cooking spinach.
1. fresh leaves store in the refrigerator for no more than a day in a container or polyethylene.
2. Wash spinach leaves just before cooking, otherwise they may spoil.
3. We cook spinach in an enameled, glass, ceramic or other non-oxidizing dish.
4. Boil the leaves for no more than 10 minutes in an open bowl so that they do not change color. If the recipe allows, it is better to put out the leaves, they will retain more useful substances.
5. Stew sorrel and spinach separately, then combine. Otherwise, spinach leaves will lose color and become coarse.
6. If possible, cook dishes from whole spinach leaves, as chopped leaves partially lose vitamin C.
Spinach recipes.
Spinach salad.
Rinse spinach sockets, dry, remove coarse petioles, finely chop. Add chopped onion (any), herbs of your choice (parsley, tarragon, lovage, watercress). Dress salad with olive oil or other vegetable oil(can be sour cream, mayonnaise). Put salt and sugar to taste. Decorate the salad with radish slices. The same salad can be prepared from boiled spinach and garnished with grated egg yolk. The time of boiling the leaves is 7 minutes.
Soup with spinach.
boil chicken bouillon(0.5 kg of chicken), remove the meat and cut into pieces. In hot broth (2 l) put rice (2 - 3 tablespoons) and cook until the rice is half cooked. Then add diced potatoes (2 pcs.) And cook for about 10 minutes more. 7-10 minutes before the end of cooking, put chopped spinach leaves (bunch), chicken pieces, salt, pepper into the soup. Before turning off, add finely chopped garlic (2 cloves). Serve on the table with sour cream.
Green cabbage soup with spinach and sorrel. see the recipe
Spinach with egg. Scrambled eggs with spinach.
Spinach leaves (50 g) boil, put in a colander. Place spinach in hot skillet with butter. Pour eggs (2 pcs.) on the leaves, salt and fry
Omelet with spinach.
Eggs in a saucepan (3 pcs.) Lightly beat with milk (1 tablespoon), mix with finely chopped spinach (less than 1 tablespoon), salt and pour into a hot frying pan with butter. Fry on a hot fire, shaking slightly. When the scrambled eggs begin to thicken, use a flexible knife to wrap its edges on both sides, giving the shape of a pie. Place the omelet seam-side down on a plate, brush with butter and serve hot.
Bon appetit!
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