Category: Spinach

Categories
Feta Mediterranean Recipes Sandwiches Spinach

Spinach and Feta Grilled Cheese

Treat yourself to this Spinach and Feta Grilled Cheese. It’s so cheesy and delicious!

Ingredients

  • 1 cup baby spinach leaves, washed and dried
  • 4 slices sour dough bread
  • 12 grape tomatoes, broiled (optional)
  • 1 cup mozzarella cheese, shredded
  • ½ block feta, slices
  • 1/8 tsp oregano
  • ¼ tsp black pepper
  • 1 Tbsp butter

Directions

  1. Assemble the sandwich by placing a layer of mozzarella on a slice of sour dough bread. Top with a layer of spinach, followed by feta slices and some mozzarella on top. Sprinkle with oregano and black pepper.
  2. Butter a slice of bread and toast it on one side in a pan. Remove the bread and place the warm, toasted side on top of the assembled components and press down.
  3. Butter the top, lift the sandwich carefully and place buttered side down on the warm pan. Toast for about 3-5 minutes pressing down until it borwns. Flip carefully and toast on the other side as well for about 3 minutes. Slice in half and enjoy with a salad!
Categories
Indian Recipes Spinach Tofu Vegetarian

Palak Paneer with Tofu

Palak Paneer with Tofu is a healthier option and tastes simply divine!

Ingredients

  • 1 bag fresh spinach, washed, dried and chopped
  • 1 box extra firm tofu, cubed
  • 1 tsp root ginger, grated
  • 1 clove garlic, grated
  • ¼ cup onions, diced
  • 2 Tbsps sour cream
  • ½ tsp curry powder
  • 1/8 tsp salt

Directions

  1. Sauté the onion is a little oil until it is soft, for about a minute. Add the ginger, garlic, spinach, salt, black pepper, curry powder and continue sautéing until the spinach wilts.
  2. Blend the spinach mixture in/with a blender until smooth.
  3. Place the tofu on a baking sheet. Sprinkle with salt, drizzle with oil and broil for 10 minutes till it browns slightly.
  4. Add the tofu to the spinach mixture and mix well. Heat through and serve hot with naan bread.

Categories
Recipes Sandwiches Spinach

Spinach and Artichoke Grilled Cheese

Cut up some crusty bread and make this delicious Spinach and Artichoke Grilled Cheese!

Ingredients

  • ½ cup spinach, finely chopped
  • ¼ cup artichokes, finely chopped
  • 2 Tbsps mayonnaise
  • ½ cup mozzarella cheese, grated
  • 2 Tbsps parmesan cheese, grated
  • 1/8 tsp black pepper, freshly ground
  • 4 slices, crusty bread

Directions

  1. Mix the spinach, artichokes, mayonnaise, half of the mozzarella cheese, parmesan, and black pepper to make the filling.
  2. Brush a pan with butter or olive oil to a pan and toast the bread slices on one side.
  3. Place the filling on the toasted side of two slices. Sprinkle with remaining mozzarella and top the other slices placing the toasted side on top of the cheese layer. Press down.
  4. Brush the pan again with butter/olive oil and toast the sandwich on both sides. Slice and serve hot.
Categories
Italian Pasta Recipes Spinach

Spinach and Peas Pasta

Simple and satisfying this Spinach and Peas Pasta is something you must try!

Ingredients

  • 8oz pasta (like shells or anything small)
  • ½ cup chopped spinach, fresh
  • ½ green peas, frozen
  • ¼ cup sour cream
  • 1 tsp Italian seasoning
  • ½ tsp black pepper
  • ¼ cup onions, minced (substitute ¼ tsp onion powder)
  • 1 clove garlic, minced
  • 2 Tbsps. olive oil
  • 1/8 tsp salt

Directions

  1. Bring 4 cups of water with a little salt to a boil. Add pasta and continue to boil for about 15 minutes, till it is al dente. Add the peas and boil for another 5 minutes. Set aside a cup of pasta water and drain.
  2. Mix the sour cream with Italian seasoning and set some aside to garnish.
  3. Warm some olive oil in a pan and add the onions, garlic and sauté for about a minute till soft. Add part of the seasoned sour cream, black pepper and ½ cup of pasta water. Add additional pasta water if you would like the sauce to be a little thinner. Stir in the spinach and warm till it wilts.
  4. Mix in the pasta and peas. Serve warm with a dollop of the seasoned sour cream and some garlic bread.
Categories
Italian Pasta Recipes Spinach

No-Boil Spinach Lasagna

No-Boil Spinach Lasagna is less labor-intensive and so full of flavor!

Ingredients

  • 6 no-boil lasagna noodles
  • 8 oz fresh spinach, chopped
  • 1 ½ cup ricotta cheese
  • 1 ½ cup shredded mozzarella cheese
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • ½ tsp dried oregano
  • FOR THE BECHAMEL:
    • 2 Tbsps olive oil
    • 2 Tbsps all purpose flour
    • 1 ¼ cup soy milk
    • 1/8 tsp nutmeg
    • 1/8 tsp salt
    • ¼ pepper, freshly ground

Directions

  1. To make bechamel : Heat some olive oil for about 10 seconds. Add the all purpose flour and whisk vigorously until it forms a roux and continue cooking for about 1-2 minutes. Take off the flame, add a little soy milk and stir to get a smooth paste. Then add the rest of the milk and whisk until smooth. Return to heat for about 3-5 minutes, stirring with a wooden spoon until the sauce thickens. Add nutmeg, salt and pepper.
  2. Mix ricotta, salt, pepper, oregano and chopped spinach and set aside.
  3. Grease a 6 cup baking dish. Spread some bechamel at the bottom. Layer with 2 lasagna noodles broken in halves. Overlap the noodles to cover the bottom of the dish. Spread some ricotta mixture on top and sprinkle with mozzarella cheese.
  4. Add the lasagna noodles, bechamel, ricotta mix and mozzarella cheese for the next layer.
  5. Top with a layer of lasagna noodles, bechamel and mozzarella.
  6. Add about 1/4 cup water and bake covered with aluminum foil at 375F for about 30 minutes. Bake uncovered for an additional 10 minutes till it is bubbly and slightly browned.
Categories
Mediterranean Pie Recipes Spinach

Spanakopita

Spinach never tasted so good! This simple version of Spanakopita is is sure to please!

Ingredients

  • 2 8oz bags of spinach, chopped
  • 1 clove garlic, minced
  • 1/3 cup onions, diced
  • 1/4 cup green onions, diced
  • 1/4 cup parsley, chopped
  • 1/3 cup feta cheese, crumbled
  • 2 eggs
  • 8 sheets phyllo dough
  • 2 tbsps olive oil

Directions

  1. Add a little oil to a pan and sauté the onions for about a minute till they are soft. Add garlic, spinach, green onions, parsley and sauté till the spinach is wilted. Take off heat and squeeze out all the water from the spinach mixture. Cool.
  2. Add eggs and crumbled feta cheese to the spinach mixture and mix well to make the spinach filling.
  3. Place a four phyllo sheets in a greased 2 cup dish brushing each with olive oil.
  4. Spread ½ the spinach filling evenly over the phyllo and layer with another 3 phyllo sheets, brushing each sheet with olive oil.
  5. Spread the other ½ of the spinach filling followed by four phyllo sheets, each brushed with olive oil. Cut into squares with a sharp knife.
  6. Bake at 375F for 30-40 minutes till golden brown.

Categories
Italian Pasta Recipes Spinach Vegetarian

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells make a satisfying and utterly delicious meal!

Ingredients

  • 4 oz Jumbo shells, cooked
  • 1 cup fresh spinach
  • 3 Tbsps ricotta cheese
  • 3 artichoke hearts, pickled
  • 1 clove garlic, minced
  • ½ tsp black pepper
  • ½ cup tomato basil sauce
  • 1 Tbsp olive oil

Directions

  1. Cook the shells till al dente and set aside.
  2. Add olive oil and garlic to a pan till for 5 seconds. Add the spinach and wilt. Transfer to a mixing bowl and add chopped artichoke hearts. Mix in ricotta cheese and black pepper and mix well.
  3. Stuff the shells with the spinach-artichoke-ricotta mixture and top with warm tomato-basil sauce. Serve warm
Categories
Gluten-Free Recipes Salad Spinach Strawberries Vegan Vegetarian

Spinach and Strawberry Salad

This three ingredient Spinach and Strawberry Salad can be made in a jiffy! Use either store bought or the homemade balsamic vinaigrette recipe from below.

Ingredients

  • 4 cups spinach, chopped
  • 1 cup strawberries, sliced
  • ½ cup walnuts/ pecans (toasted)
  • 1/4 cup balsamic vinaigrette
    • For homemade balsamic vianigrette:
      • 3 Tbsps olive oil
      • 1 Tbsp balasmic vinegar
      • 1 tsp Dijon mustard
      • 1 clove garlic, minced
      • 1/8 tsp oregano
      • 1/8 tsp black pepper

Directions

  1. Wash, dry and chop the spinach roughly.
  2. Add sliced strawberries and toasted walnuts.
  3. Whisk the oil and vinegar to make an emulsion. Blend in the mustard, garlic, oregano and black pepper. Drizzle with balsamic vinaigrette on the salad.
Categories
Blueberries Mango Recipes Salad Spinach

Summery Mango Blueberry Salad

Summery Mango Blueberry Salad makes a mouth-waterig side for your barbecue!

Ingredients

  • 2 cups spinach
  • 1/2 cup blueberries
  • 1 mango, diced
  • 1/3 cup onions, finely sliced
  • 1/3 cup cucumber, shredded
  • 1/3 cup pecans, toasted
  • For the salad dressing:
    • 2 Tbspc apple cider vinegar
    • 1/3 cup olive oil
    • 1 clove garlic, crushed
    • 6 leaves, basil, chiffonade
    • 1/8 tsp black pepper
    • 1/8 tsp salt

Directions

  1. Layer the spinach at the bottom. Place the mangoes in the center and the blueberries on top. Sprinkle with onions, cucumber and pecans.
  2. Mix the oil and vinegar to form an emulsion. Add the garlic, salt, pepper and basil.
  3. Drizzle the vianigrette over the salad.
Categories
Recipes Spinach Vegetarian

Spinach and Cheese Swirls

Spinach and Cheese Swirls make a mouth-watering appetizer!

Ingredients

  • 4 oz fresh spinach, chopped
  • ¼ cup parmesan cheese, grated
  • ½ cup mozzarella cheese, shredded
  • 1 puff pastry sheet, frozen, thawed
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • ½ tsp black pepper powder
  • 1/8 tsp salt
  • 1 egg
  • 1 Tbsp water
  • ¼ cup green onions, chopped (optional)

Directions

  1. Sauté the spinach lightly with the onion, garlic and black pepper powders until wilted. Drain on a paper towel and squeeze out as much water as possible. Set aside to cool.
  2. Beat the egg and water to make egg wash.
  3. Brush the pastry sheet with the egg wash and top with the spinach and cheeses. Roll the pastry sheet like a jelly roll and cut into ½ inch rounds.
  4. Brush each round with the egg wash and bake at 400F for 15-20 minutes until brown. Cool and sprinkle with chopped green onions.