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Spinach pizza

Spinach pizza


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For the dough mix all the solid ingredients plus the oil in a bowl and gradually pour the water, kneading until the dough binds and no longer sticks to the walls of the bowl, then grows (photo 3). Cover the pot and leave it in a warm place (but not a direct source of heat!) For 30-40 minutes. Spread the risen dough (photo 4) with the rolling pin on the worktop lined with flour, then spread it in the tray lined with baking paper, prick it with a fork from place to place (photo 5) and put it in the preheated oven for 10 minutes. I used the program dedicated to pizza, with a preset temperature of 190 degrees.

In the meantime, I put the Fresh Express robot to work and grated the mozzarella (photo 6). At the same time, simmer the tomato sauce mixed with thyme, oregano and basil in the eyes and to taste. Next, put the spinach to harden, so that it thaws and leaves the juice. Then put it in a sieve to drain. Remove the top from the oven, grease it with sauce (photo 7), sprinkle the well drained spinach and mozzarella (photo 8), then a handful of pizza cheese if desired (photo 9) and place the cherry tomatoes cut in half evenly (photo 10). Put everything in the oven for approx. 30 min.

Even if at first you will think that the sauce put over the dough is too liquid, it will bind after the first quarter of an hour, provided that the spinach and mozzarella are very well drained.

Pizza is eaten fresh out of the oven. Good appetite!


Pasta with (spinach sauce) - fasting recipe

Spinach is a very nutritious and healthy spring green.

It is worth including in several of our daily recipes.

We most often eat it in salads. But from its leaves we can also get some very good sauces, either for salads, or for pasta, sandwiches or even pizza.

In the rows below you will find two recipes for pasta with spinach: one with spinach sauce, and another with chopped spinach.


Spinach pie

One of the most delicious spinach recipes, the spinach pie can satisfy even the most refined tastes.

Spinach and cheese pie

Ingredient:

For the dough:

For the filling:

Method of preparation:

For the dough, mix the ingredients in a bowl until you get a suitable hard dough, which is divided into two, a larger part, which will be used at the base, and a smaller one, to cover.

Bring the spinach to a boil, drain and mix. Then put it on the fire with flour dissolved in a little water. Bring to the boil and set aside. Put the eggs to boil.
The cheese is mixed, and most of the dough is spread with a rolling pin and transferred to a baking dish. Put the spinach, then the cheese and, from place to place, place the hard-boiled and cleaned eggs. Cover with the rest of the dough, turn the edges towards the inside of the pie and bake for an hour.


Spinach pie with salted cheese & # 8211 Spanakopita & # 8211 Greek recipe

Spinach pie with salted cheese & # 8211 Spanakopita & # 8211 Greek recipe. Spanakopita recipe with feta or telemea, spinach and thin pie sheets. How to make spinach pie? Pie recipes. Spinach recipes. Commercial recipes with thin pie sheets.

This pie with spinach and cheese is very easy and quick to prepare. You can use both fresh and frozen spinach (preferably leaves, not chopped). The spring aromas of this Greek specialty are given by the spinach leaves and green onions in the composition.

About spanakopita we can say that it is a traditional Greek dish: a pie made of thin sheets (filo or Greek sheets) greased with melted butter or olive oil and filled with a thick layer of spinach sautéed with green onions and then mixed with feta cheese and eggs . Other versions of this wonderful pie are pascal cake from Liguria (Italy) or pita zeljanica from Serbia and Bosnia. (source)

I have made this wonderful spinach and cheese pie about 3 times so far and my family was very happy with it. How can it not be? Besides the fact that it looks extremely good, it is also very tasty! We liked it hot and cold, the next day.

Fresh spinach can also be eaten raw in salads. It is a very healthy vegetable that contains many vitamins and minerals. When cooking it is good not to overcook it because it loses these properties and becomes very unsightly (green becomes brown). Many children refuse spinach dishes for this reason: they are unappetizing.

Mine are great lovers of spinach and most often I prepare it in the form of puree with white sauce and garlic (recipe here) or variant lighter (recipe here) accompanied by mesh eggs, skewers (see here) or meatballs (see here).

For this pie with spinach and salted cheese (spanakopita) I used fresh spinach bought from the market. The traditional cheese is feta (Greek cheese) but you can also adapt the recipe with a softer and creamier Romanian telemea. The sheets used are from the thin ones for the pie (NOT puff pastry!). I also needed a good olive oil and a little butter. Because I really like the spinach-garlic combination, I decided to put 3-4 puppies in the filling. Not all spanakopita recipes include garlic or greens, but only green onions, feta cheese and a little grated nutmeg. I was inspired by here.

You can also make thin sheets at home if you have the right space and you know how - find the recipe here.

From the quantities below it results approx. 6-8 servings of pie with spinach and salted cheese or spanakopita.


3 spinach recipes worth cooking

Spinach is rich in antioxidants, iron and fiber, becoming a reliable friend to our health. & Icircl we can consume both raw, cooked and cooked, even in the long term, being recommended in the diet of adults, as well as children.

Spinach salad with cheese and cherry tomatoes

This salad is full enough and can replace a meal, such as lunch or dinner. In addition, she is low in calories, so she is friendly with our figure.

Randi: & bdquo Time spent with family is the most precious gift.

  • 100 gr croutons
  • 200 gr cherry tomatoes
  • 150 gr baby spinach
  • 250 gr goat / cow / sheep cheese or feta cheese
  • 1 teaspoon olive / coconut oil
  • according to taste c & acircnepa seeds / other seeds / nuts
  • to taste balsamic vinegar or lemon & acircie juice
  • to taste salt

Chop the ingredients as desired, mix well and the salad is ready!

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Omelette roll with spinach and vegetables, gluten free

This roll is very easy to cook, looks great and can be eaten anywhere, at breakfast, at the office or at dinner.

  • 2 eggs
  • A handful of fresh spinach
  • & frac12 carrot ras
  • A teaspoon of grated beets
  • 2 green finely chopped green onions
  • A pinch of salt to taste

Method of preparation: You need a large, non-stick pan, such as a pancake pan. Break the eggs and beat them well with salt to taste, until they become frothy, then put them in the pan. Mix the other ingredients in an bowl. Place the vegetable mixture (over the egg in the pan, as in a pizza starter, then roll the & bdquoclătita & quot obtained from the omelet. The roll is ready and can be served with your favorite dressing (sm & acircnt & acircnă, mayonnaise, avocado sauce, etc.). page 2 & gt & gt


Lasagna with spinach

Boil the lasagna sheets according to the instructions on the package. Finely chop the onion with the garlic and fry them in the slightly heated oil beforehand. Add the crushed tomatoes and grated carrot. Stir gently until smooth.
Combine the broth and wine with the rest of the composition. Boil for about 10-12 minutes, then season to taste. Peel a squash, grate it and squeeze the juice. Drain it, finely chop it and mix it with ricotta cheese (or urda).

Preheat the oven to 180 ° C.

Grease a heat-resistant dish with oil and start & # 8222assemble & # 8221 lasagna. Place a row of pasta in layers, then spinach and the composition with tomatoes, then another sheet, over which the sliced ​​/ grated cheese is placed. Repeat this until the ingredients are finished.

Put the spinach lasagna in the oven until golden brown on top and reduce the juice. Serve hot, of course.


About frozen spinach

Frozen spinach is commercially available in several forms: burnt whole leaves, shredded and frozen spinach in the form of blocks but also practically in the form of capsules (briquettes) or cubes or spinach cream with cream or flavor additives (I avoid this !). Shredded spinach can also be larger or finer in grain, but this can be solved later with a hand blender or a kitchen processor. The most practical seems to me the frozen spinach in cubes or capsules because it is easily sliced. I take just as much spinach out of the bag as I need and the rest goes back to the freezer.

Frozen spinach is used as such, straight from the bag. It must not be thawed and drained. In addition, in Transylvania and Banat (I am from Arad) I have not heard of spinach made with hardened onions and tomato juice. We do not fry the spinach in any way but we add it to a white sauce prepared a few minutes before. Garlic is the one that is not missing from this creamy spinach puree and is added only at the end (it is not fried because it becomes indigestible and completely changes its taste and aroma).

This recipe for spinach puree with milk and garlic does not take me more than 30 minutes if I use frozen spinach. With the fresh one, the thing is more complicated: it must be chosen by the tails, washed in 3-4 cold waters, then scalded for 1-2 minutes, drained and chopped.

Because I have problems with my stomach, I try to avoid fried foods (especially lentils) and to adapt the classic recipes to a more dietary eating style. Because I like the taste and texture of the sauce white Bechamel (also called rântaș or roux) here I have to find solutions to get them without the hardening & # 8211 frying process. Those who do not have such problems and love freshly cooked spinach in the form of food with white sauce and garlic I can see here how it is prepared.

This spinach puree goes well with scrambled eggs, meatballs or with & # 8222pita with egg & # 8221 (bundaskenyer) that is, the skewers next to him (the recipe here).

From 500 g of frozen spinach results about 4-6 servings of spinach puree. It depends on how much you like spinach, but in our country it rarely gets cold in the pot.


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Quiche with Spinach and Bacon

Keyword meat, dairy, gluten free, keto, vegetables, low carb, quiche, tart

Author Annda`s Keto Kitchen

Ingredients

Crust

  • 200 g of almond flour
  • 100 g organic butter
  • ½ teaspoon Himalayan salt
  • pepper (or chilli seeds).

Filling

  • 150 g spinach
  • 150 g bacon
  • 110 g grated cheddar cheese
  • 100 g sour cream (or Greek yogurt)
  • 6 organic eggs
  • 2 teaspoons baking powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon Himalayan salt
  • parsley
  • pepper (or chilli seeds).

Instructions

Crust

Filling

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Food Macros

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Pizza With Spinach And Eggs

1. To make the dough, sift the flour and salt into a bowl. Add the yeast, then gradually add 200ml of warm water and oil to form a soft dough. Knead on a floured surface for 5 minutes. Put in a bowl and set aside for 1 hour, until it doubles in size.

2. Meanwhile, heat the oil in a pan over medium heat. Add the onion and cook for 5 minutes, until soft. Add the tomato paste and herbs, boil for 1 minute, then add the tomatoes, pressing them with a spoon. Boil for 15 minutes, until thickened. Season and set aside.

3. heat the oven to 230C. Knead the dough, then roll it into a thin rectangle. Press on a large baking sheet, greased with baking oil and spread with tomato sauce. Put the spinach in a strainer, pour boiling water over it and squeeze the liquid. Spread over pizza, cover with cheese and season. Bake for 15 minutes, until the dough is pale golden.

4. Break eggs on the pizza and bake for another 5 minutes. Serve with a green salad.


Pizza With Ricotta, Spinach, Mushrooms And Eggs

1. For the dough, put the yeast, sugar and salt in a bowl, pour hot water and let the yeast dissolve. Sift the flour into a large bowl, pour the liquid and oil and mix until smooth.

2. Knead the dough on a work surface sprinkled with flour for 10-15 minutes, until it is easy to spread.

3. Grease a bowl and put the kneaded dough in it. Cover the jar with foil and let it grow in a warm place until it doubles in size - about an hour.

4. To make the sauces, add the tomato sauce, vinegar, sugar, garlic, basil, salt and pepper in a blender and mix until smooth. Put ricotta, peel and lemon juice in a bowl and mix. Season and set aside.

5. Heat a large saucepan over medium heat. Add the spinach and mix until lightly wilted. Allow to cool on a plate. Drain to remove as much liquid as possible, then mix in ricotta.

6. Preheat the oven to 240C. After the dough has risen, divide it in half and spread each piece into a round shape, about 25-30 cm in diameter and 0.5 cm thick.

7. Divide the tomato paste, then the sauce, on each pizza, spread evenly with the back of a spoon. Add the spinach and ricotta mixture, then add the mushrooms, mozzarella and parmesan. Place on 2 baking trays sprinkled with flour. Put in the oven for 10 minutes, then remove the trays and break the eggs on top (2-3 on the pizza). Put in the oven for 3 minutes. Serve hot.


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