So I decided to give you some recipes which include spinach as the main ingredient. I personally never tried them. I have only eaten spinach leaves, but some of my friends say they are great.
Spinach is very versatile and can be used in dip, soup, salad, pizza topping,used to stuff shells, lasagna, or in Quiche.
Well here it goes. Hope you try them and let us know.
Spinach Pie
3 cups chopped yellow onions
(2 onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground
black pepper
3 (10-ounce) packages frozen
chopped spinach, defrosted
6 extra-large eggs, beaten
2 teaspoons grated nutmeg
1/2 cup freshly grated Parmesan
cheese
3 tablespoons plain dry bread
crumbs
1/2 pound good feta, cut into
1/2-inch cubes
1/2 cup pine nuts
1/4 pound salted butter, melted
6 sheets phyllo dough, defrosted
Preheat the oven to 375 degrees.
In medium saute pan on medium heat, saute onions with olive oil until translucent and slightly browned, 10 to 15 minutes. Add salt and pepper and allow to cool slightly.
Squeeze out and discard as much of the liquid from the spinach as possible. Put spinach into bowl and gently mix in onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts.
Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over pan.
Pour spinach mixture into middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
Spinach Gratin
4 tablespoons (1/2 stick)
unsalted butter
4 cups chopped yellow onions
(2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped
spinach, defrosted
(5 (10-ounce) packages)
1 cup freshly grated Parmesan
cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground
black pepper
1/2 cup grated Gruyere cheese
Preheat the oven to 425 degrees F.
Melt butter in heavy-bottomed saute pan over medium heat. Add onions and saute until translucent, about 15 minutes. Add flour and nutmeg and cook, stirring, for 2 more minutes. Add cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add spinach to sauce. Add 1/2 cup of Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer spinach to baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
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The closest thing to dessert using spinach is the following recipe.
Spinach and Feta Puff Pastry Bites
1 (10-ounce) package frozen
spinach
1/4 -pound firm feta cheese,
coarsely crumbled
About 20 grinds black pepper
Small dash nutmeg
Flour, for dusting
1 (10 by 9.5-inch) piece of
packaged puff pastry
2 cloves garlic, pressed
Preheat the oven to 375 degrees F.
Thaw spinach in microwave according to package directions or by running under warm water. Drain spinach, squeezing excess liquid from it. In bowl, mix the spinach, feta, garlic, pepper, and nutmeg together.
Flour a clean, dry counter top or other flat working surface. Lay out puff pasty on the floured surface. Flour top of dough. Roll out puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches. Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Make sure the squares are well floured then stack them in a little pile.
Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place couple teaspoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold bottom half to meet the edges of the top half. Use a fork to seal the edges.
Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm.