Category: Spinach

Spinach and Feta Fatayer: amazing with coffee !

What really knocks me out is a book that, when you’re all done reading it, you wish the author that wrote it was a terrific friend of yours and you could call him up on the phone whenever you felt like it. That doesn’t happen much, though.

J.D. Salinger, The Catcher in the Rye

I love spinach fatayer: they are simple to make, amazing in taste. They serve great as an appetizer or as a snack with coffee or with soup!

Dough ingredients:
– 1 cup (1 cup=250ml) wheat flour
– 1/4 cup water
– 3 tbsp olive oil
– 1/2 tsp salt

Filling ingredients:
– 90g fresh chopped baby spinach
– 90g Feta cheese
– 1/3 cup chopped walnuts
– 1 tbsp lemon juice
– 2 tsp olive oil
– 1/2 tsp salt
– 1/4 tsp pepper

Method:
1 Preheat the oven to 220C
2 Filling: combine all filling ingredients and mix well with the hands
3 Dough: combine all dough ingredients in a bowl: knead the dough
4 Divide dough into 8 equal pieces and form a ball out of each of them
5 Roll out each ball into a 8-10cm diameter circle: put 1 tsp filling in the centre of each circle
6 Lift up ends of each circle to the centre to form Fatayers with your fingers
7 Put the Fatayers on the baking paper (sprinkle with Provence herbs or pepper or a little of olive oil): bake for 18 minutes at 220C
8 Serve with a cup of black coffee or black tea !

Spinach Pancakes for lunch !

Her heart did whisper that he had done it for her.

 Jane Austen, Pride and Prejudice

Pancakes batter ingredients (7-8 pancakes):
– 115g fresh spinach
– 2 eggs
– 300ml milk
– 200g all purpose flour
– 2 tsp sugar
– 1/4 tsp salt
– 1/3 tbsp sunflower oil for frying

Serving ingredients:
– 150g smoked salmon
– 100g cream cheese
– fresh dill

Method:
1 Wash and dry spinach leaves
2 Put in blender all pancakes batter ingredients: mash until smooth
3 Preheat a skillet, add 1/3 tbsp sunflower oil (needed only in the beginning)
4 For each pancake pour 1 ladle of batter on the skillet – fry at medium heat until bubbling, turn the pancake over and cook until golden
5 Serve pancakes with soft cheese, smoked salmon and fresh dill ! Enjoy !

Creamy Spinach-Gorgonzola Tagliatelle !

Everything can be taken from a man but one thing: the last of the human freedoms—to choose one’s attitude in any given set of circumstances, to choose one’s own way.

Viktor Frankl
Creamy Spinach-Gorgonzola Tagliatelle

Ingredients (2 servings):
– 250g Tagliatelle
– 100ml 33% cream
– 125g baby spinach
– 2 small red onions
– 180g Gorgonzola
– sunflower oil for frying onion
– black pepper for serving

Method:
1 Tagliatelle: cook Al Dente
2 Spinach-Gorgonzola sauce:
2.1 Chop onions
2.2 Chop spinach
2.3 Fry onion on sunflower oil until soft, add spinach and cook at medium heat for 2-4 min
2.4 Add cream and Gorgonzola – cook at medium heat until Gorgonzola melted
3 Serving: put Tagliatelle in the plates, pour sauce on the Tagliatelle, sprinkle with black pepper and enjoy!

Simple Quiche with Salmon and Spinach !

There is not a particle of life which does not bear poetry within it

Gustav Flaubert
Quiche with Salmon and Spinach

Dough ingredients:
– 220g flour
– 100g butter
– 1/2 cup water
– 1/2 tsp salt

Filling ingredients:
– 200g fresh salmon
– 250g spinach
– 250-280g 10% sour cream
– 2 eggs
– 50g cheese
– black pepper

Method:
1 Filling
1.1 Wash spinach and pre-cook it for 15 minutes, then drain extra water
1.2 Chop salmon and pre-cook it for 5-10 minutes in water, drain extra water
1.3 Whisk sour cream and eggs together in a separate bowl
1.4 Grate cheese in a separate bowl
2 Dough
2.1 Mix flour, grater butter, salt and water: knead the dough
2.2 Pre-heat the oven to 200C
2.3 Roll out dough to 32cm round
2.4 Put rolled out dough into 32cm buttered baking form
2.5 Make in the dough small holes for airing
2.6 Pre-bake for 10 minutes at 200C
3 Quiche
3.1 Spread the pre-cooked salmon & spinach onto the pre-baked dough base
3.2 Pour sour-cream-eggs mixture over the salmon & spinach
3.3 Sprinkle uniformly the grated cheese and black pepper over the filling
3.4 Bake the quiche for 25-30 minutes at 200C until golden
3.5 Enjoy and have a great Sunday!

Quick and Simple Gorgonzola and Spinach Pasta !

Keep your face always toward the sunshine – and shadows will fall behind you.

Walt Whitman
Gorgonzola and Spinach Pasta

Ingredients:
– 250g Rigatoni
– 100g Gorgonzola
– 100 ml 33% cream
– 125g spinat
– 1/4 tsp black pepper

Method:
1 Start cooking pasta (2) and making sauce (3) simultaneously 🙂
2 Pasta
2.1 Boil pasta in the salted water al dente
2.2 Drain water
3 Spinach-gorgonzola sauce
3.1 Wash spinach
3.2 Cut gorgonzola in 2cm cubes
3.3 Melt gorgonzola in 33% cream in the frying pan
3.4 Add spinach to gorgonzola-cream sauce and cook for 3-4 minutes
4 Transfer cooked pasta to the sauce: mix well and serve warm !
5 Tired after a long weary week – this warm pasta is what you need 😉

Spinach Pancakes with Salmon and Honey !

If you have a garden and a library, you have everything you need.

Marcus Tullius Cicero
Spinach Pancakes with Salmon

Pancakes ingredients (~8 pancakes):
– 200g fresh spinach
– 300ml Kefir
– 2 eggs
– 7 tbsp wheat flour
– 3 tbsp olive oil
– 2 tsp sugar
– 1/2 tsp salt

Serving ingredients:
– 30ml acacia honey
– 100g smoked salmon
– a few raspberries

Method:
1 Wash spinach and squeeze it in a colander to get rid of extra water
2 Mash spinach in a puree with an immersive blender or in a food processor
3 Combine spinach puree, flour, Kefir, eggs, olive oil, sugar & salt: mix well until smooth
4 Pre-heat a non-sticking skillet with a small amount of olive oil (we need extra oil only for the first pancake!)
5 Fry pancakes until golden at medium heat 1-2 minutes each side
6 Serve the pancakes with smoked salmon, acacia honey and raspberries
7 Enjoy and have a great sunny Saturday !

Side note: These beautiful guys might be capricious as many beautiful creates are… That is why it is important to choose the right heat level when cooking them, but after a couple of failures you will be on the right road to their hearts 🙂

Spinach Pancakes: perfect for Sunday breakfast !

The best portion of a good man’s life: his little, nameless unremembered acts of kindness and love

William Wordsworth
Spinach pancakes

Pancakes ingredients (8-10 pancakes):
– 200g fresh spinach
– 300ml Kefir
– 2 eggs
– 7 tbsp wheat flour
– 3-4 tbsp olive oil
– 2 tsp sugar
– 1/2 tsp salt

Serving ingredients:
– 30ml acacia honey
– 20g Feta cheese
– a few raspberries

Method:
1 Wash spinach and squeeze it in a colander to get rid of extra water
2 Mash spinach in a puree with an immersive blender or in a food processor
3 Combine spinach puree, flour, Kefir, eggs, olive oil, sugar & salt: mix well until smooth
4 Pre-heat a non-sticking skillet with a small amount of olive oil (we need extra oil only for the first pancake!)
5 Fry pancakes until golden at medium heat 1-2 minutes each side
6 Serve the pancakes with Feta cheese, acacia honey and raspberries
7 Enjoy and have a great sunny Sunday !

Side note: These beautiful guys might be capricious as many beautiful creates are… That is why it is important to choose the right heat level when cooking them, but after a couple of failures you will be on the right road to their hearts 🙂

Spinach and Feta Fatayer

Being deeply loved by someone gives you strength, while loving someone deeply gives you courage.

Lao Tzu
Spinach and Feta Fatayer

Dough ingredients:
– 1 cup (1 cup=250ml) wheat flour
– 1/4 cup warm water
– 3 tbsp olive oil
– 1/2 tsp salt

Filling ingredients:
– 90g fresh baby spinach
– 90g Feta cheese
– 1/4 cup chopped walnuts
– 1 tbsp lemon juice
– 2 tsp olive oil
– 1/2 tsp salt
– 1/4 tsp pepper

Method:
1 Preheat the oven to 220C
2 Combine flour+salt+warm water in a bowl: knead the dough well for 5-6 minutes
3 Make a filling:
3.1 combine chopped spinach & salt: mix well with the hands for 3-4 minutes to get juice from spinach
3.2 add feta & walnuts & oil & pepper to the spinach & salt, mix well
4 Divide dough into 8 equal pieces and form a ball out of each of them
5 Roll out each ball into a 8-10cm diameter circle: put 1 teaspoon of a filling in the centre of each circle
6 Lift up ends of each circle to the centre to form Fatayers with your fingers
7 Put the Fatayers on the baking paper: bake for 15 minutes at 220C
8 Serve with black coffee and lemon slices !

Spinach Fatayer: serving ideas !

You would not enjoy Nietzsche, sir. He is fundamentally unsound.

P.G. Wodehouse
Spinach Fatayer

Spinach Fatayer Dough ingredients:
– 1 cup (1 cup=250ml) wheat flour
– 1/4 cup warm water
– 3 tbsp olive oil
– 1/2 tsp salt

Spinach Fatayer filling ingredients:
– 120g fresh baby spinach
– 1/2 small chopped onion
– 1/4 cup chopped walnuts
– 2 tbsp lemon juice
– 2 tsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

Method:
1 Preheat the oven at 220C !
2 Combine flour+salt+warm water in a bowl: knead the dough well for 5-6 minutes
3 Make a filling: combine chopped spinach & onion & walnuts & oil & salt & pepper
4 Divide dough into 8 equal pieces and form balls out of them
5 Roll out each ball into a 8-10cm diameter circle: put 2 teaspoons of a filling in the centre of each circle
6 Lift up ends of each circle to the centre to form with your fingers rhombuses-like Fatayers 🙂
7 Put the Fatayers on a baking paper: bake for 15 minutes at 220C
8 Serve with a vegetable soup (see Leek-potato soup recipe here) or black coffee !

Spinach Fatayer Recipe

Homemade potato gnocchi with spinach-gorgonzola sauce !

It is more fun to talk with someone who doesn’t use long, difficult words but rather short, easy words, like ‘What about lunch?’.

A.A. Milne
Potato Gnocchi with Spinach-Gorgonzola sauce Recipe

Gnocchi ingredients:
– 400g baked or boiled potatoes
– 1 egg
– 80g wheat flour
– 1g salt
– 1g pepper

Sauce ingredients:
– 100g Gorgonzola
– 100ml 33% cream
– 125g baby spinach
– 30g pine nuts
– 4 sprigs green onions

Method:
1 Peel and wash potatoes, cut them into 1cm cubes
2 Boil potatoes cubes for 10 minutes, drain the water and let them cool down
3 Knead a dough from the dough ingredients and divide it into 4 equal parts
4 Make a 1.5cm diameter sausage out of each piece of dough
5 Cut each sausage into 0.7cm-width gnocchi and put them on a floured plate
6 Gorgonzola sauce:
6.1 Toast the pine nuts without oil until golden, put them in a bowl aside
6.2 Wash baby spinach and let it dry
6.3 Melt Gorgonzola in 33% cream on a frying pan
6.4 When Gorgonzola is melted, add spinach to the frying pan: simmer for 4 minutes
7 Put gnocchi in a boiling salted water, cook for 4 minutes
8 Drain the water and carefully mix the gnocchi in the Gorgonzola sauce: gnocchi are ready !
9 Decorate gnocchi with toasted pine nuts and green onions !

Spinach Fatayer !

“…Absorbed in the new scents, the sounds, and the sunlight…”

― Kenneth Grahame, The Wind in the Willows

Absorbed in the new scents, the sounds, and the sunlight…

― Kenneth Grahame, The Wind in the Willows
Spinach Fatayer

Dough ingredients:
– 1 cup (1cup=250ml) wheat flour
– 1/4 cup warm water
– 3 tbsp olive oil
– 1/2 tsp salt

Filling ingredients:
– 200g fresh baby spinach
– 1 small onion
– 1/4 cup walnuts
– 3 tbsp lemon juice
– 2 tsp olive oil
– 1/2 tsp salt
– 1/4 tsp pepper

Method:
1 Preheat the oven at 220C
2 Combine flour+salt+warm water in a bowl: knead a dough for 3-5 minutes
3 Make a filling: combine finely chopped spinach + onion + walnuts + oil + salt +pepper
4 Divide dough into 8 equal pieces and form balls out of them
5 Roll out each ball into a 8-10cm diameter circle: put 2 teaspoons of a filling in the middle of each circle
6 Lift up ends of each circle to the center to form with your fingers rhombuses-like Fatayers, like on the photo 😉
7 Put the Fatayers on a baking paper: bake for 15 minutes at 220C
8 Serve with a vegetable soup or black coffee !

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