Unfortunately, most can not appreciate the dishes of spinach to its true worth. So, many consider it absolutely tasteless and not appetizing, but it's not at all so. It is necessary to properly prepare this greens, as its taste will be significantly transformed into a positive side.
Recipes that we collected in this article, you can implement, using both fresh and frozen spinach.
Dishes with spinach: spinach cake
Ingredients:
- olive oil - 1 tbsp. a spoon;
- green onions - 4 stems;
- fresh spinach - 400 g;
- cottage cheese - 300 g;
- grated Parmesan - 1/3 of a century;
- eggs - 2 pieces;
- mint - 1 tbsp. a spoon;
- puff pastry - 1 pack;
- sesame;
- butter - 1 teaspoon.
Preparation
Oven warm up to 180 degrees. The shape is 23 cm in diameter and lubricated with oil and sprinkled with flour.
In a frying pan with olive oil, fry the chopped green onions, then add half of the spinach to it and wait until it begins to fade, after which we put the second batch of leaves and wait until they are ready. Ready spinach is cooled and squeezed, then mixed with cottage cheese, eggs, grated cheese and mint.
Roll out the puff pastry and divide it into two layers: one is laid in the base and placed on top of the filling, and the second we cover the pie. Lubricate the dough with melted butter, sprinkle with sesame seeds and place the cake in the oven for 20-25 minutes. Our spinach dish with cheese is ready!
Dishes from fresh or frozen spinach: recipe babaganusha
Babaganush - pasta from baked eggplants, into which you can dunk absolutely anything, from chips and nachos, to toasts from white bread.
Ingredients:
- eggplant - 2 pieces;
- spinach - 100 g;
- garlic - 2 cloves;
- Tahini paste - 2 tbsp. spoons;
- ground cumin - 1/2 tsp;
- lemon juice - 2 tbsp. spoons;
- olive oil - 60 ml;
- paprika - for serving.
Preparation
Oven reheat to 200 degrees. We bake the eggplants cut into halves until soft (about 40 minutes), cool and clean the pulp. If you use frozen spinach, then simply defrost and wring out excess moisture. Fresh spinach should be poured with boiling water for 1 minute, then rinse with iced water, squeeze and cut.
In the bowl of the blender we lay the flesh of eggplant, tahini, garlic and pour all the lemon juice. In a homogeneous mass, add the spinach and pour in the olive oil. Salt with pepper add to taste, and before serving sprinkle with paprika.
Georgian dish of spinach - phali
Ingredients:
- spinach - 1,5 kg;
- walnut - 400 g;
- onions - 2 pcs .;
- garlic - 2 cloves;
- coriander - 50 g;
- parsley - 50 g;
- vinegar - 6-8 tbsp. spoons;
- red pepper - 1 teaspoon;
- Shamballa - 1 teaspoon;
- grain of pomegranate;
- salt - to taste.
Preparation
Spinach leaves blanch and carefully squeezed. We pass spinach through a meat grinder along with walnut and garlic. Finely chop the onion and greens, add them to the spinach mixture. We fill the dish with vinegar, red pepper, shamballa and salt. The mixture is divided into equal portions, each of which rolls into balls. We put the pomegranate seeds on top.
A dietary dish made of spinach
A dish of spinach for children and adults, which would not be too high-calorie, but still tasty, seems to be something unreal, but in fact everything is much simpler.
Ingredients:
- olive oil - 2 tbsp. spoons;
- champignons - 300 g;
- garlic - 2 cloves;
- spinach - 400 g;
- eggs - 8 pieces;
- Parmesan - 1/4 of a century;
- milk - 2 tbsp. spoons.
Preparation
In the frying pan, we add mushrooms with spinach, at the end of the cooking we add garlic and a little salt, squeeze the stuffing from excess moisture and return it to the pan. We beat eggs with milk and grated cheese, add salt and pour roast from mushrooms and spinach. We cook the omelet under the lid until the eggs catch.