Posts Tagged ‘ spinach ’

Spinach & Cheese bites

Saturday, November 21st, 2009

Summary: Years ago a recipe book by Peg Bracken titled I Hate To Cook Book introduced budding home cooks to the secret shortcuts most cooks use but don’t tell. Among many gems was the suggestion that if the presentation looks posh, guests will decide the dish is posh. “Knee-deep in baby brown orchids” was her recommendation for serving a dish that was basically canned tuna and macaroni cheese. Spinach and cheese pie is today’s version of Bracken’s dish; bake it in a big old pie dish, but cut it into perfect little squares, set them over scattered salad leaves casually arranged on a large white plate and wait for the compliments. Add orchids if available. Or gild the lily by placing a caper berry on each square.

Ingredients

  • 1 envelope of bunched spinach
  • 250g cottage cheese 2 cups of grated cheese; cheddar and parmesan are ideal but add any ends of cheese to the mix
  • 3 eggs, lightly whisked
  • 1 Tbsp tomato paste
  • 1 Tbsp finely chopped parsley

Instructions

  1. Salt and pepper to taste
  2. Preheat oven to 200 degrees Celsius.
  3. Lightly oil a large baking tin (approx 18cm x 28cm).
  4. Wash the spinach thoroughly ensuring no grit remains.
  5. Chop stalks into tiny pieces, tear leaves into rough pieces and put everything into a saucepan over high heat.
  6. There should be enough water on the leaves to steam-cook them.
  7. Remove and drain as soon as the leaves wilt.
  8. Leave to cool while you mix all other ingredients in a bowl.
  9. Add spinach and mix again.
  10. Bake in the hot oven for 25-30 minutes. The top should be golden brown and the pie a bit wobbly in the middle.
  11. Remove and cool to warm – or cold – cut into small squares and serve.

Diet type: Vegetarian

Meal type: cocktail

Thanks to @elpie for this one

Your Rating:
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...

Vegetarian pie – aka Spinache Pie

Tuesday, October 13th, 2009

A great pie recipe for anyone wanting a tasty, nice-looking, meat-free meal. It’s really called, “Spinach Pie” but I’ve renamed my recipe to acknowledge the people on Twitter to whom I promised the recipe ;) (This one is from Lynne)

Ingredients:

  • 1 large bunch silverbeet or spinach (leaves only)
  • 4 large zucchini (a.k.a. courgette)
  • 2 medium-sized onions
  • 500 grams grated cheese
  • 11 sheets filo pastry
  • butter
  • handful of sesame seeds

Method:

  1. Wash spinach (or silverbeet) leaves well.
  2. Soak in sink of hot water until just softened (don’t let them get too soft).
  3. Drain well and blot dry with a tea towel.
  4. Slice zucchini and onions into thickish slices.
  5. Fry in a small amount of butter until almost cooked.
  6. Place 3 sheets of filo pastry in a greased baking dish.
  7. Spread the zucchini and onion mixture on top of the pastry.
  8. Spread all the cheese on top of the zucchini and onion mixture.
  9. Pile the spinach or silverbeet leaves on top of the cheese.
  10. Top the dish by placing 2 sheets of filo pastry over the filling and tucking it down the sides (inside the dish!)
  11. Brush melted butter over the pastry.
  12. Repeat another two times until the top has 6 sheets of filo in total.
  13. Add a single sheet of filo pastry, brush with butter, then add the last sheet on top.
  14. Finish off by brushing the surface with melted butter and sprinkling sesame seeds across the top.

Cooking Time:
Bake in a hot oven for approximately 15 minutes or until the pastry has turned golden brown.

Serves 4 – 6 people.

Note: Using the same quantity of pastry, 750 gram cheese and doubling the silverbeet, zucchini and onion this makes a good lunch dish for 12 people.
Enjoy!

Your Rating:
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
Loading ... Loading ...

Top of page