Step-by-step recipe on how to cook fresh spinach for a side dish. Spinach: recipes for preparing simple dishes with spinach with photos Spinach and what can be cooked from it

Spinach soup

Ingredients:

• Brown rice - 200 g;
• Olive oil - 1 tbsp. l;
• Large onion - 1 piece;
• Garlic - 2 cloves;
• Fresh champignons - 240 g;
• Broth - 600 ml;
• Dried rosemary - 0.5 tsp;
• Chickpeas (lamb peas) - 250 g;
• Spinach - 350 g;
• Parmesan – 100 g;
• Salt and pepper - to taste.

Boil brown rice and chickpeas until tender in advance.

Cut the champignons into thin slices, the onion into small cubes. Squeeze the garlic through a press.
Heat olive oil in a heavy saucepan. Add onion, sauté, stirring constantly, until soft.

Add garlic and mushrooms, fry for another 3-4 minutes. Pour in the broth, season with rosemary, bring to a boil.

Add the boiled rice and chickpeas, boil again, cover with a lid and cook for 5 minutes.
Add spinach and cook for about a minute. Salt and pepper.

Sprinkle with grated Parmesan cheese directly onto the plate and serve.

Cream of chicken soup with spinach

Cream of chicken soup with spinach

Ingredients for 4 servings:

• Chicken fillet - 200 g;
• Frozen spinach - 500 g;
• Low-fat cream - 1 glass;
• Onion - 1 piece;
• Potatoes - 4 pcs;
• Garlic - 3 cloves;
• Olive oil - 2 tbsp. l;
• Nutmeg and thyme - a pinch each;
• Bay leaf, salt, pepper - to taste.

Cut the chicken fillet into pieces, place it along with the spices in a pan of boiling water, add salt. Cook over low heat until cooked, skimming off any foam that forms.

Sauté onion and garlic in olive oil. Add spinach without defrosting. Simmer for 5-7 minutes.

Remove the chicken from the broth, add the potatoes, and cook for 10 minutes.

Place the fried spinach into a saucepan and cook for another 5–10 minutes. Remove the bay leaf from the soup.

Blend the soup with a blender until smooth and pureed. Pour in a glass of cream and heat without bringing to a boil. Put back the chicken pieces. Sprinkle with nutmeg.

Green soup with ginger

Ingredients for 4 servings:

• Onions - 2 pcs;
• New potatoes - 300 g;
• Leek - 150 g;
• Fresh spinach leaves - 2 bunches;
• Ginger root - 30 g;
• Olive oil - 3 tbsp. l;
• Carrots - 150 g;
• Ground black pepper, salt to taste;
• Vegetable broth - 1 l;

Finely chop the onion and simmer in olive oil, stirring, over low heat until the onion becomes soft and golden.

Meanwhile, peel the potatoes and carrots, cut into small cubes and add to the broth (or just water). Boil.

Wash leeks and spinach thoroughly and chop coarsely.

Finely chop the ginger.

Add leeks, spinach and ginger to boiling water with semi-cooked vegetables, reduce heat, simmer for 5 minutes.

Season with salt and pepper.

Pour into plates. Serve with a spoonful of golden onions on top.

Cranberry spinach salad

Cranberry spinach salad

Despite the speed of preparation, the salad has an original and bright taste.

Ingredients:

• Almonds - 150 g;
• Spinach - 450 g;
• Dried cranberries - 100 g;
• Sesame seeds - 2 tbsp;
• Poppy - 1 tbsp. l;
• Sugar - 1 tbsp. l;
• Onions - 1 piece;
• Paprika - 1 tsp;
• Wine vinegar, white - 1 tbsp. l;
• Apple cider vinegar - 1 tbsp. l;
• Vegetable oil - 50 ml.

Dry the almonds in the oven or in a dry frying pan.

Chop the onion very finely.

In a large bowl, combine spinach with toasted almonds and cranberries.

For the dressing, mix sesame seeds, poppy seeds, sugar, onion, paprika, apple and wine vinegar and vegetable oil.

Drizzle dressing over salad just before serving.

Spinach and radish salad

Spinach and radish salad

Ingredients:

• Radish – 8 pcs;
• Spinach – 150 g;
• Wine vinegar – 75 ml;
• Eggs – 2 pcs;
• Olive oil – 2 tbsp;
• Sugar – 50g;
• Parsley – 1 bunch;
• Pepper, salt - to taste.

Wash the radish and cut into thin slices.

Dissolve salt and sugar in vinegar. Place radish slices into this marinade and remove after 40–60 minutes.

Boil the eggs, peel them, cut into slices.

For salad dressing, mix 3 tbsp. leftover marinade with olive oil. Add salt and pepper to taste. Pour this sauce over the chopped spinach and leave for 5 minutes.

First place spinach on a serving dish, radish slices on top, sprinkle everything generously with chopped parsley, and place egg slices around the edges.

Salad with spinach, tomatoes and avocado

Salad with spinach, tomatoes and avocado

A tasty and healthy salad will appeal to lovers of proper nutrition.

Ingredients:

• Fresh spinach – 230 g;
• Canned champignons - 120 g;
• Large tomatoes – 2 pcs.;
• Cheese cheese – 200 g;
• Avocado – 1 piece;
• Sugar – 1 tsp;
• Vinegar (wine or apple) – 1 tbsp;
• Olive oil – 2 tbsp;
• Salt - to taste.

Wash spinach leaves and dry.

Cut the champignons into slices. Tomatoes and avocado - cubes.

For the dressing, mix vinegar with olive oil, sugar and salt.

Mix vegetables and mushrooms in a salad bowl, add cheese cubes.

Dress the salad.

Spinach salad

Lenten green cabbage soup with spinach and sorrel

Ingredients:

• Broth (vegetable or mushroom) – 1.5 liters;
• Small carrots – 1 piece;
• Onions – 2 pcs;
• Small potatoes – 3 pcs;
• Vegetable oil – 2 tbsp. l;
• Spinach – 200 g;
• Sorrel – 200 g;
• Salt, spices - to taste.

Place the broth in a large saucepan on the fire.

Cut the potatoes into strips.
Peel the carrots and onions, cut into cubes - larger carrots so that they are noticeable in the cabbage soup, smaller onions.
As soon as the broth boils, add the potatoes to the pan and cook for 10 minutes, until almost done.
Fry the onion until golden brown.
Add carrot cubes to the onion. Sauté for 3 minutes until the carrots are soaked in oil.

Throw the fried vegetables into the pan with the potatoes. Add some salt.

Rinse the spinach and sorrel thoroughly. Cut the leaves into strips widthwise.

Add spinach to the soup. Season with spices to taste. Bring to a boil, reduce heat to low.

Add sorrel to the soup. Boil again and immediately turn off.

Let it brew for 15-20 minutes. Serve cabbage soup hot, with fresh bread. You can acidify with sour cream or lemon juice.

Frittata with spinach and tomatoes

Frittata with spinach and tomatoes

A slightly modified recipe for frittata - a classic Italian omelette.

Ingredients:

• Spinach (fresh or frozen) - 280 g;
• Large eggs - 4 pcs;
• Egg whites - 4 pcs;
• Green onion - 1 bunch;
• Feta cheese – 100 g;
• Mozzarella cheese – 300 g;
• Salt - to taste;
• Olive oil - 1 tbsp. l;
• Cherry tomatoes – 200 g;

Preheat the oven to maximum temperature on the “top grill” mode.

Crumble the feta cheese and grate the mozzarella.

In a large bowl, combine whole eggs, whites, spinach, green onions, feta, half the mozzarella, salt, and stir well.

Take a frying pan that can be used in the oven, place it on the stove, and heat the olive oil in it. Pour the egg mixture into the heated frying pan, place the tomatoes on it and lightly press them in. Cover the pan with a lid and cook the frittata over medium heat for 5-7 minutes.

Remove the lid and place the pan in the oven, bake for 4-5 minutes. Then sprinkle the frittata with the remaining mozzarella and place under the grill for another 1 minute.

Serve in portions or directly in the pan.

Spinach side dish

This easy-to-prepare side dish is quick to prepare and just as quick to eat.

Ingredients:

• Fresh spinach - 800 g;
• Bell pepper (large) – 1 piece;
• Butter - 50 g;
• Salt - to taste

Rinse the spinach leaves thoroughly in water. Dry slightly and place in a saucepan. Add salt.

Add water if there is not enough water on the leaves. Simmer, stirring, for 8-10 minutes. Remove from heat. Use a spoon to squeeze out as much liquid as possible. Cool the spinach and chop finely.

Cut the bell pepper into thin strips.

Melt the butter in a frying pan, add pepper, simmer for about 5 minutes.

Add spinach to the peppers and cook, stirring, for another 3-5 minutes.

Serve as a side dish with meat or fish.

Snail Pie

Ingredients:

• Fresh or defrosted spinach - 150 g;
• Hard cheese - 250 g;
• Eggs - 5 pcs;
• Flour - 320 g;
• Water - 100 g;
• Salt, ground pepper - to taste;
• Olive oil - 2 tbsp. l;
• Sunflower oil for frying.

Wash the spinach and chop coarsely.

Boil 3 eggs.

Place the spinach in a hot frying pan without oil and cook for 2-3 minutes until the leaves wilt. Squeeze out excess water with a spoon.

Grate the cheese on a fine grater.

Pour flour into a bowl and make a well in the middle. Pour 1 raw egg, salted water and olive oil into this well.

Knead into a stiff dough.

Divide the dough into 3 equal parts and let rest under film for 10 minutes.

For the filling, peel the boiled eggs, chop finely and mix with cheese and spinach. Season with salt and pepper.

Roll out the first part of the dough into a layer no more than 1 mm thick. Cut lengthwise into 3 equal strips.

Brush one strip of dough with vegetable oil, spread the spinach filling on top, and pinch the edges.

You should get a long sausage. Do the same with the remaining dough. The result should be 9 sausages.

Grease a baking tray with oil. Take one sausage, roll it up and place it seam side down on a baking sheet.

Take the next sausage and wrap it around the first roll. Repeat the same with the remaining sausages. You should end up with one big snail.

Beat the remaining egg and brush over the pie.

Bake for about half an hour at 200 degrees.

Pollock with spinach sauce

Pollock with spinach sauce

Ingredients for 5 servings:

• Pollock - 5 fillets;
• Leeks - 1-2 pcs;
• Garlic - 3 cloves;
• Spinach - 1 bunch;
• Sour cream - 4 tbsp;
• Vegetable oil for frying;
• Spices, salt - to taste.

Remove bones from the fillet and rub with fish spices. Place in the refrigerator to soak.

Cut the white part of the leek into rings.

Heat vegetable oil in a frying pan, fry onion rings until soft.

Add sour cream, season with salt and ground pepper. Remove the finished sauce from the heat.

Place the prepared pollock fillet on the bottom of a baking dish and pour in the sauce.

Bake in the oven at 180 degrees for no more than 20 minutes, until golden brown.

Garnish the dish with rice or fresh vegetables.

As spices you can use black pepper, basil, thyme.

Once upon a time, my husband and I were invited to visit our dacha by our friends. It was spring, a variety of greens were growing in full swing on the site, spinach especially stood out, a large amount of it grew. When I asked the hostess why spinach was needed in such quantities, she replied that she prepares various dishes from it, and offered to cook one of them together. We really liked it and I took it into my “arms”, now I cook it too.

You might also be interested in the recipe —

Much has been said about the health benefits of spinach; it is rich in protein, iron, calcium, magnesium, vitamins A, C and E. And fresh (not boiled) spinach is especially rich in antioxidants. Spinach is one of the main food sources of folic acid - vitamin B 9.

In general, spinach deserves our attention in order to prepare both first and second courses from it.

You can see how to prepare first courses with spinach and sorrel here.

Today I bring to your attention a selection of recipes for making spinach appetizers and casseroles.

Amazing pancake cake with spinach and mayonnaise

My most important recipe in this collection is a spinach cake, the one I tried at my friends’ dacha.

We need:

• 300 g spinach (2 bunches)
• 1 tbsp. milk
• 1 bunch of green onions (only the feathers are needed)
• salt, pepper to taste
• 2 eggs
• 0.5 - 1 tbsp. sifted flour
• vegetable oil for frying
• 50 -100 g mayonnaise

Preparation:

1.First, you need to wash the spinach well to avoid any grains of sand or soil. Dry well on a towel. Chop finely.

2. We also wash and dry the onion feathers well, and then chop them.

3. Mix the greens, add salt and blend in a blender.

4. Add a little salt and pepper to the eggs, beat everything lightly.

5. Combine with herbs, stir slowly, add milk and gradually, while stirring, add flour. The dough should be like thick sour cream.

6. Heat the oil in a frying pan and put our mixture on it with a spoon, thus checking the consistency of our dough. If the pancake turns out, then the dough is normal, and if not, adjust with flour.

Now let's start baking spinach pancakes. Use a ladle to place the dough in the middle of the pan and use a spoon to flatten it into a pancake. Bake on both sides over medium heat for 2 minutes. From this portion I get 7 pancakes, 25 cm in diameter.

8. Remove excess fat using paper towels or napkins.

9. Grease the resulting pancakes with mayonnaise and stack them on top of each other, forming a cake. If desired, you can add finely chopped garlic to the mayonnaise.

10. You can eat the cake right away, or you can let it sit for an hour.

Baked spinach with egg

An equally tasty dish prepared according to this recipe.

We need: for 1 serving

• 170 g spinach
• 35 ml milk
• 2 eggs
• 2 tbsp. vegetable oil
• salt, pepper to taste

Preparation:

1. Wash the spinach and chop finely. Blanch in salted boiling water for a couple of minutes. Place on a sieve.

2.Combine the eggs with milk, salt, pepper and beat.

3. In a frying pan with oil, lightly fry the spinach,

Transfer to a baking dishand pour in the egg-milk mixture.

4. Bake in the oven until done. (temperature 180 degrees, until light golden).

5. Serve with sour cream or mayonnaise.

Delicious spinach rice recipe

This dish is often served in restaurants, but it can also be prepared at home, and just as well.

We need:

• 300 g long grain rice
• 80 g butter
• salt, pepper to taste
• 1 piece of onion
• 100 g spinach

Preparation:

1. First of all, thoroughly wash the rice; the water after washing should be clear. The water for washing should be warm, but not hot, so that the starch in the rice does not cook, then the rice will be crumbly. Afterwards we put it in a cast iron casserole or in a saucepan with a thick bottom, cook it, you need to add salt. Pour water into the thickness of your finger or onto the phalanges of your finger. Cook over medium heat, with the lid closed, for 15 minutes, without stirring, then turn off the gas and leave to brew for another 10 minutes.

2. Chop the onion very finely and saute it until transparent in a frying pan in a mixture of vegetable and butter (20 g). The liquid should evaporate a little, then add the spinach, add salt, add butter again (30 g), stir and reduce the heat. Simmer over low heat until the spinach changes color and dries out a little, about 5 minutes.

3. Pour rice into a bowl, add the rest of the butter and stewed spinach. We smooth it over the surface of the rice and leave it to soak for 2-3 minutes.

4.Then mix the rice and spinach.

5. Serve garnished with parsley or dill.

Ossetian pie with cheese and spinach

Of course, many readers may be indignant that this is supposedly a recipe for a non-Ossetian pie, etc. , but don’t rush, dear readers, believe me, I reviewed a lot of recipes for Ossetian pie, and came to the conclusion that in Ossetia, there may be different recipes for this pie, but the fundamental points are the same. The dough is yeast, maybe with water, or maybe with milk. The filling can be varied, there are 12 options: - cheese, meat, potatoes, beet leaves and more. My version is cheese and spinach pie.

We need: for 3 pies

For the test:

• 2 tbsp. sifted flour
• 1 tsp dry yeast
• 1 tsp Sahara
• 170 ml warm water

For filling:

• 200 g Adyghe cheese or feta
• 1 onion
• 1 leek
• 300 g spinach
• 1 bunch of dill
• 50 g vegetable oil
• 100 g butter
• salt, pepper to taste

Preparation:

1. Prepare the dough: mix sifted flour with sugar, salt, yeast and add warm water, stir and leave warm for 1 hour.

2. Let's make the filling: onion, spinach, dill - rinse, dry and chop finely.

3. Stew all the greens in oil.

4.Mash the cheese with a fork.

5. Mix the greens with cheese, salt and pepper. If the filling is a little liquid, add a spoonful of flour.

6. From this mass we make 3 buns.

7. By this time the dough has already come up. Divide it into three parts, grease your hands with vegetable oil, and knead each piece separately.

8. Then, with your hands, roll out the dough into a flat cake, 4 mm thick. Place a bun of filling in the center of the flat cake,

and collect it in a bag.

9. Then knead it with your hands into a cake with a diameter of 25-30 cm. In the middle of the cake, make a hole for air to escape.

10.Bake in the oven at 180 degrees for 7 minutes (5 minutes on the bottom shelf, and 2 minutes on the top shelf for browning).

11. Grease the finished flatbreads with butter and place them in a stack.

Light diet omelette with spinach and arugula

We need: for 2 servings

• 4 eggs
• 100 g spinach
• 4 green onions
• 5 sprigs of arugula (dill)
• 2 pieces of smoked sausage
• vegetable oil for frying

Preparation:

1. Finely chop the greens and sausage. Mix.
2. Break the eggs into a bowl, add salt and pepper, and beat lightly. To make the omelet more tender, you can add 1 tbsp to the eggs. l. water or milk.

3. Pour the mixture of greens and sausage into eggs.

4. Pour the mixture into a heated frying pan with oil and fry over medium heat, covered on both sides.

5. Serve with ketchup or sour cream.

Video recipe for Ossetian pie with beet leaves

Seize the moment while spring is around the corner, prepare dishes from healthy products, fill your body with vitamins and nutrients.

Bon appetit!

In our country, such greens as sorrel enjoy the well-deserved love of housewives. It contains many vitamins and healthy acids, so any dish with sorrel has a great effect on health and strengthens the immune system. But in the West there is another green that is just as healthy and tasty, which is used there instead of sorrel - this is spinach. Spinach is much more neutral in taste, it is not as sour as sorrel, but you can cook exactly the same dishes with it, and even more.

We consider recipes for preparing dishes from fresh spinach in this section of our useful culinary portal. How often can you still hear from modern men that they are not goats and will not eat grass. How wrong this opinion is, because green grass, spinach and other greens should be the basis of the diet of modern man. If he just wants to be healthy and young. Doctors are sounding the alarm - heart attacks today occur even in 40-year-old people, diabetes and other diseases are also becoming younger. In order not to neglect your health, you need to start eating right today.

Knowing what to cook with fresh spinach will play an important role in creating the right menu. Because it’s not always possible to just wash the greens, put them in the center of the table, lecture your family on how healthy spinach is and enjoy the spectacle that they have begun to actively absorb the grass. But the housewife has the power to choose certain dishes based on this ingredient and often prepare these dishes, thereby not only pampering her family with something tasty, but also improving the health of each family member.

These greens can be used to make pies, pies, and soups. Recipes for fresh spinach salads are especially delicious. If you are not used to it, it may seem that spinach has a completely incomprehensible and neutral taste. But here everything depends on the specific recipe and how the housewife will be able to turn everything into reality. In particular, for example, in a salad, spinach perfectly takes on the flavors of other vegetables and the dish becomes rich. You should definitely experiment with salad dressings.

Nutritionists say that you need to eat up to a kilogram of fresh vegetables and herbs per day. It is emphasized that the most useful products in this category are those that are green. These are cabbage, cucumbers, any greens, including spinach. With the recipes from this section of the site, you will no longer have questions about what to cook with spinach.

20.02.2018

Lenten salad with beans and mushrooms

Ingredients: beans, mushroom, onion, spinach, salt, pepper, oil, lemon juice

The Lenten menu can be very tasty and satisfying. This is exactly what the recipe for salad with beans and mushrooms proves to us. Be sure to cook it - you will definitely like it. And we will help you with the recipe.

Ingredients:
- 5-6 tbsp. white beans;
- 150 grams of oyster mushrooms;
- 20 grams of fresh spinach;
- salt to taste;
- retool to taste;
- 3-4 tbsp. vegetable oil;
- lemon juice.

03.11.2017

Chicken cutlets stuffed with egg, onion and spinach

Ingredients: breadcrumbs, vegetable oil, minced chicken, spinach, eggs, green onions

We offer you a recipe for juicy, very tasty minced chicken cutlets for dinner. And to interest you even more, we decided to cook them with filling. By the way, preparing such cutlets/zrazy is not at all difficult.

For the dish you will need:
- ground meat;
- breadcrumbs;
- spinach;
- eggs;
- vegetable oil;
- green onions.

31.03.2017

Pie with spinach, egg and cottage cheese

Ingredients: butter, flour, spinach, chicken egg, cottage cheese, sour cream, baking powder, salt

Undoubtedly, this is one of the most delicious pies that will only benefit the body. And all because the filling is made from fresh spinach. In general, the pie recipe is simple - the dough is kneaded with baking powder. For the filling, in addition to spinach, cottage cheese and eggs are used.

Products for the recipe:

- 6 eggs,
- 200 g butter,
- 400 g flour,
- a bunch of spinach,
- 300 g cottage cheese,
- 200 g sour cream,
- salt - to taste,
- ½ teaspoon of baking powder.

14.05.2016

Okroshka on kefir with radishes and spinach

Ingredients: dill, spinach, potatoes, eggs, water, kefir, salt, cucumber, radish

In summer, okroshka is the most favorite dish among the majority of the country's population. The only people who can compete with her are cold brewers or gazpacho, and even then they will probably lose. We offer you a new version of okroshka prepared with kefir with spinach and radishes.

For the recipe you will need:
- 1 liter of kefir 1-2.5%;
- two cucumbers;
- a bunch of radishes;
- a bunch of green onions;
- a bunch of greenery;
- 1 handful of spinach leaves;
- salt - to taste;
- boiled potatoes – 4-5 tubers;
- boiled eggs – 2 pcs;
- drinking or mineral water – 1 glass.

01.04.2016

Vegetarian cutlets with rice and spinach

Ingredients: spinach, rice, curry leaves, oat flakes, onions, lemon, vegetable oil, salt

If you don’t know what dish to please yourself and your loved ones during Lent, then we recommend that you pay attention to our new recipe, thanks to which you can easily and quickly prepare hearty rice and spinach cutlets.

For the recipe you will need:
- 150 g spinach;
- 250 g boiled rice;
- 4 g curry leaves;
- 60 g oatmeal;
- a large head of onion;
- half a lemon;
- vegetable oil;
- salt - to taste.

17.04.2015

Egg with spinach in a bun

Ingredients: egg, round bran bun, spinach, onion, butter, hard cheese, salt

I invite you today to feed your whole family or yourself a healthy and delicious breakfast. Breakfast is the key to a successful day. Tasty and healthy bran bread, homemade eggs and spinach are great foods to start the day.
- egg 1 pc.;
- hard cheese;
- round bun with bran 1 pc.;
- chopped onion - 1 tbsp;
- spinach – 1 handful;
- 3 tbsp. butter;
- salt.

03.04.2015

Pizzoccheri with potatoes, spinach and savoy cabbage

Ingredients: pizzoccheri, potatoes, savoy cabbage, spinach, cheese, parmesan, garlic, butter, salt

We suggest you diversify your daily menu a little and introduce this wonderful recipe into it. We will prepare pizzoccheri, a popular Italian pasta made from buckwheat flour, with potatoes, spinach and savoy cabbage.

Ingredients:
- pizzokeri - 400 g,
- bitto cheese - 200 g,
- potatoes - 200 g,
- savoy cabbage - 100 g,
- spinach - 50 g,
- garlic - 1-2 cloves,
- butter - 50 g,
- parmesan - 20 g,
- salt.

16.02.2015

Fusilli pasta with spinach and mozzarella

Ingredients: fusilli pasta, spinach, mozzarella cheese, chili pepper, garlic, vegetable oil, salt

You can prepare a quick and tasty dinner if you use our recipe. We suggest you boil any short pasta, in our case fusilli, season it with spinach and bake it with mozzarella cheese. Delicious!

For the recipe you will need:
- 200 g fusilli;
- 250 g spinach;
- a large ball of mozzarella;
- a pod of chili pepper;
- two cloves of garlic;
- olive oil;
- salt - a pinch.

06.08.2014

Salad with spinach, tomatoes and mackerel

Ingredients: spinach, tomatoes, canned mackerel, onion, lemon, vegetable oil, salt

Spinach salads are always healthy, nutritious and tasty. In addition, such dishes are very easy to prepare. We offer you a salad of spinach, tomatoes and canned mackerel to try. If you are watching your figure, salads are exactly what you need.

For the dish you will need:
- fresh spinach - a large handful,
- fresh tomatoes - 4-5 pcs.,
- one or two onions,
- mackerel in oil - 1 jar,
- lemon juice - 5 g,
- vegetable oil - 10-15 g,
- salt - to taste.

12.06.2014

Lavash with egg and spinach

Ingredients: thin Caucasian lavash, boiled meat, eggs, cheese, butter, sour cream, spinach, dill, salt, black pepper

Imagine that evening has come, and several friends come to visit you. And you don’t have anything in the refrigerator ready for guests. We urgently need to come up with something. This recipe for pita bread with egg and spinach will come to the rescue. It is easy and quick to prepare, and your guests will not soon forget its taste, and you yourself will not remain indifferent.

Ingredients:

- dill – 1 bunch;
- sour cream – 2 tbsp. spoons;
- chicken eggs – 2 pcs.;
- ground black pepper - to taste;
- thin Caucasian lavash – 1 pc.;
- salt - to taste;
- boiled meat – 100 gr.;
- hard cheese – 70 gr.;
- butter – 50 gr.;
- spinach – 1 bunch.

03.06.2014

Yeast buns with spinach

Ingredients: water, fresh yeast, salt, sugar, flour, dough, vegetable oil, fresh spinach

It is probably easier to name those beneficial substances that are simply not present in spinach than vice versa. It’s not for nothing that spinach is called a vegetable with royal roots. Its distinctive feature is that during heat treatment, most of the beneficial substances contained in it are preserved. Include a spinach dish in your weekly diet - and you will instantly normalize your carbohydrate metabolism, restore your former efficiency and calmness. We suggest starting with buns.

Ingredients:
for the dough:
- 300 ml. water;
- 1 tsp. dried dill;
- 10 gr. fresh yeast;
- 1.5 tsp. salt;
- 1 tbsp. Sahara;
- 200 gr. flour;
for test:
- dough;
- 3 tbsp. vegetable oil;
- 1 bunch of fresh spinach;
- 400 gr. flour.

31.05.2014

Egg soup with spinach and chicken broth

Ingredients: eggs, chicken broth, spinach, salt, ground black pepper, onion

We offer to please your family with a beautiful, light and unusual soup, the main character of which is eggs. For many years, there were fierce debates around eggs, some foaming at the mouth to prove their usefulness and high vitamin content, others paid attention to their cholesterol content. But in recent years, the eggs have been completely rehabilitated. As it turned out, the cholesterol they contain is not harmful, and regular consumption of eggs is an excellent prevention of not only heart disease, but also cancer!

Ingredients for 2-3 servings:
- 2 eggs;
- 1 handful of spinach;
- 1 l. broth;
- a pinch of salt and ground pepper;
- 1 onion.

18.05.2014

Pizza with spinach in a slow cooker

Ingredients: wheat flour, mushrooms, cheese, ketchup, sour cream, dill, spinach, egg, vegetable oil, salt, black pepper

Surprisingly, but true - pizza can be low-calorie and healthy. If the filling for it is made from vitamin and low-calorie ingredients. Such as spinach and greens, for example. Champignons and cheese will add attractiveness to the dish.

Ingredients:
- wheat flour - 1 cup;
- champignons - 100 gr.;
- cheese - 50 gr.;
- ketchup - 2 tbsp;
- sour cream - 3 tbsp;
- dill - 1 bunch;
- spinach - 1 bunch;
- egg - 1 pc.;
- vegetable oil - 1/3 cup;
- salt - a pinch;
- ground black pepper.

17.05.2014

Spaghetti with spinach, zucchini and garlic

Ingredients: spaghetti, spinach, zucchini, garlic, olive oil, capers, salt

Many housewives refuse to deal with spinach and zucchini simply because they have a fairly neutral taste. And they act very rashly and short-sightedly. After all, if you supplement, say, zucchini with products that are stronger and brighter in taste (garlic, for example), the former will absorb the pungency of the latter and reveal its gastronomic properties to the fullest. We suggest preparing an original and tasty dish - spaghetti with spinach, garlic and zucchini.

Ingredients:
- spaghetti - 2 servings,
- zucchini - 1 pc.,
- spinach - 2 handfuls,
- olive oil - 4 tbsp.,
- garlic - 2 cloves,
- capers - 2-3 pcs.,
- salt - a pinch.

22.04.2014

Open pie with spinach, cheese and ham

Ingredients: puff pastry, spinach, ricotta, ham, cheese, salt, pepper

As you know, pies can be dessert or snack. Today we have a recipe for a spinach pie with Parma ham and ricotta cheese. Juicy, tasty and bright, you and your loved ones will definitely like it. Be sure to prepare it!
For the dish you will need:
- puff pastry;
- spinach leaves;
- ricotta - 400 g;
- ham - 2 slices;
- grated hard cheese - 2 tbsp. spoons;
- salt - to taste;
- black pepper - to taste.

If you have never tried spinach, then you did not live in America at the beginning of the 20th century. At that time, the States, and after them other Western countries, were gripped by an epidemic of love for this broad-leaved vegetable due to rumors about the colossal iron content in it. They say that the reason for the latter was a banal mistake by the researcher who missed a decimal point in the number. While the misconception was dispelled (and this took decades), millions of children managed to “fill up” with the healthy product that caring parents packed their treasures with pounds.

However, let’s not rush to sympathize with the unfortunate children. The benefits of spinach are still the subject of research and debate, but its taste remains unchanged and loved by many, and the cuisines of different nations are replete with recipes for wonderful dishes using it. And the question “what to cook with spinach” remains relevant for many housewives.

Don't chew old spinach leaves - give them to your hamster...

Spinach is eaten raw, but only young leaves, up to 5 cm in size, while old leaves are rough - they are boiled, steamed, stewed and fried.

Wash fresh greens very thoroughly in running water before eating and try to store them in the refrigerator for no more than a week.

And if every now and then you come across spinach bought for the occasion, and you realize with regret that it will end up in the trash, it is better to freeze it - the leaves are perfectly stored in the freezer. But even better - try cooking one of the delicious dishes from spinach, the recipes for which we have collected for you in this review.

Raw foodist cuisine: salad of spinach leaves, raspberries, nuts, currants, pears

American classic – spinach puree with cream

As we have already said, Americans have long and consistently tried to heal their bodies by eating spinach in large doses, so with it (that is, on it) they ate the dog, and you can freely add the word “classic” to their recipes.

If you prepare this spinach dish at home, you will be able to appear like an American cuisine connoisseur in front of your friends at steakhouse restaurants, since it is one of the most common side dishes for steaks.

So, find the following products in the refrigerator:

• butter – 2 tbsp
• flour – 1 tbsp
• moderately fat cream (milk is possible) – 180 ml
• salt, black pepper, paprika - a little each
• Parmesan, Romano or similar hard Italian cheese - half a glass, grated (yes, yes - the puree will turn out “golden”; if you want an economical option, try using another cheese, but be sure to be hard or, in principle, you can do without it at all)
• nutmeg - a quarter teaspoon
• and finally, spinach - two tightly packed glasses

We start preparing the puree by processing the spinach. If you take it out of the freezer, defrost and squeeze out the water. If the greens are fresh, steam them a little or simmer them in a hot frying pan until they become soft.

Now put a small saucepan on low heat, melt the butter in it, stir the flour in the butter and let it boil for a minute. Add the cream and nutmeg here and boil for another two minutes. The sauce should thicken.

Add the spinach, cook for a couple of minutes (don’t simmer, just wait for the leaves to warm up well too), add salt, pepper, season with cheese and stir everything very well. Remove the finished puree from the saucepan.

Creamed spinach is a universal side dish for meat and fish dishes, which you can serve with steak or chicken, meat loaf or baked pike perch.

Spinach croquettes

Spinach soup with egg and yogurt

This soup is one of the delicious and quick dishes that you can prepare for breakfast, in between ironing your husband’s shirt and putting on makeup. True, provided that you have ready-made meat broth.

Ingredients:

• spinach – 450 g (fresh or frozen)
• meat broth – 750 g
• butter - one and a half tablespoons
• flour - 2 tbsp. (without slide)
• nutmeg - quarter tsp
• Greek yogurt (special filtered yogurt without whey)
• egg – 1 pc.
• lemon juice - from a quarter of the fruit

How to make delicious spinach soup

There is no need to pre-cook fresh spinach; strain the water from defrosted spinach. Bring the broth to a boil and cook the spinach in it for 10 minutes. The pan should be closed, and the fire should be set at such a level that the broth simmers gently. After this, strain the spinach and leave it in a separate bowl, and heat the oil in a saucepan, add the flour and cook for a minute, stirring constantly. Now we return the broth here, boil everything over low heat under the lid for five minutes, add spinach, nuts, salt and pepper.

Our soup is almost ready. All that remains is to add yogurt and lemon juice, bring almost to a boil again and remove from heat, stirring well. Once in the bowls, decorate the soup with pieces of boiled egg and paprika.

Spinach dip

Spinach and apple smoothie

Undoubtedly, fruit-berry-vegetable mixtures made from fresh fruits are healthy. Undoubtedly, the tender pulp, whipped in a blender with ice, tastes good. But is this the main advantage of the trendy drink of our time? Listen closely and you will understand that 50% of the popularity of a smoothie is made by its name. This is not some banal puree or hackneyed cocktail - this is something tender, mysterious, alluring...

There are several components in this smoothie, but the central one is spinach, and its flavor is strong. Do not serve spinach smoothie to those who have a cool relationship with spinach - only amateurs will be able to fully appreciate this drink.

Ingredients:

• spinach – 2/3 cup of compacted fresh or frozen greens
• medium sweet and sour apple – 1 pc.
• peach – 1 pc.
• thick low-fat yogurt without flavoring - 2 heaped tablespoons
• orange juice – half a glass
• cubed ice - half a glass (if the spinach is fresh)

How to make a spinach and fruit smoothie

Peel, pit and rough core the apple and peach and cut into slices. Place fruit, spinach, juice, yogurt and ice in a blender and blend. Frozen spinach does not need to be thawed, and in this case we do not use ice. Whisk until the consistency of the drink resembles an airy puree (just remember, this is not a puree, this is a smoothie!). If it gets too thick, add a little more orange juice.

To be honest, a herbal shade with grains of bright greenery does not whet everyone’s appetite, so pay great attention to serving - take a beautiful glass and don’t fill it to the brim, then the accents will shift from the color of the smoothie to the glass. The drink can be decorated with a rosette of young spinach leaves, and the edge of the glass with a very thin slice of orange.

Spinach with chickpeas and sun-dried tomatoes

Spinach and pickled radish salad

Of course, one cannot ignore salads in which green, juicy young leaves ask themselves. This interesting salad will appeal to lovers of marinades, and it contains very simple and ordinary ingredients.

Ingredients:

• fresh spinach – 2 handfuls
• eggs – 2 pcs.
• radishes – 10 pcs. (average)
• sugar – 50 g
• olive oil – 2 tbsp
• salt - to taste (about a teaspoon)
• red wine vinegar – 75 ml

First, rinse the salad well, shake off the water and leave it to dry, while at this time we marinate the radishes. For the marinade, mix vinegar, salt and sugar (allow to dissolve completely). Mix radishes cut into thin slices in the marinade and leave for half an hour.

We remove the radishes from the marinade, but do not throw away the marinade itself - we will need it for dressing. Mix olive oil and 3 tablespoons of marinade in a bowl, add a little pepper (you can add additional salt) and mix spinach leaves in this dressing.

Now all that remains is to place the salad on portioned plates. The spinach can either be mixed with radishes and large pieces of boiled eggs, or placed as a base, radishes on top, and the eggs used to decorate the plate.

We also put bowls with the remaining dressing on the table - for those who like sour things. Well, if your stomach is sensitive to vinegar, try weaker types - apple or rice.

Spinach with tomatoes and orso pasta

What else can you cook with spinach?

Spinach is the true ubiquitous Figaro of vegetables. It is found in hot soups, meat dishes, omelettes, side dishes, salads, and drinks. Stuffed cabbage rolls are wrapped in spinach, added to porridge, green pilaf, pickled, salted, and canned. In a word, as soon as he is not bullied, he endures, endures... and pleases us with delicious and healthy dishes.

By the way, about the benefits. Despite the fact that it contains much less iron than initially thought, it contains vitamins, microelements, and dietary fiber; spinach has a lot of protein, carbohydrates, and some fat. Therefore, eat it with pleasure and benefit, but remember - good is what is in moderation.

The beneficial properties of spinach are legendary: it contains many minerals, including large amounts of iodine, vitamin C and provitamin A, which are not destroyed during cooking. In terms of iron content, spinach ranks first among vegetables. It contains a lot of potassium, its chlorophyll is close in chemical composition to blood hemoglobin, and the copper found in spinach promotes hematopoiesis. Therefore, spinach is very useful for tuberculosis and malignant anemia. Fresh spinach is used as a filler in green salads, it is added to minced meat, soufflés and quiches. Spinach soup is also very often cooked by adding cream to it.

Spices. Nutmeg is an excellent flavoring addition to spinach; it is grated and added to spinach dishes shortly before cooking. To avoid spinach discoloration, cut the spinach with a stainless steel knife; a carbon steel blade will cause discoloration.

Attention! In spinach, especially after flowering, a large amount of oxalic acid is formed, which interacts with the calcium it contains. A compound is formed that is not absorbed by the body and is not excreted from it. Therefore, you need to use spinach for food before flowering. It should be remembered that oxalic acid has a harmful effect on the body in any case if spinach is consumed in excess.

Spinach preparation for soups and hot dishes for future use

Sort the spinach, rinse and cook in steep salted boiling water with the addition of soda in an open container over high heat. When the spinach becomes soft, place it in a sieve, pour cold water over it, drain and wipe.

Transfer the resulting puree into a deep saucepan, place on the stove and cook with constant stirring until it sticks to the spoon without dripping. Transfer the puree into a deep bowl and let it cool, put it in jars, close the lids and store in a cool, dry place.
In order for spinach to retain its color, baking soda is added to boiling water (1 tablespoon of soda per 3 liters of water) and, in addition, the spinach is boiled in an open container over high heat, and after cooking, doused with cold water.
It is best to harvest spinach in July or early August.

Salted spinach

Peel the spinach from the petioles, rinse, dry in the fresh air, put in jars, sprinkle with salt, and apply pressure. When the spinach has settled, you can add fresh herbs. Store spinach in the refrigerator.
For 15 kg of spinach, take 1.5 cups of salt. Before use, it must be washed, chopped and dipped into boiling soup shortly before serving. The preparation can also be used in other spinach dishes: for example, spaghetti sauce.

Frozen spinach

Spinach is often frozen for future use. To do this, the greens need to be washed, dried and cut into thick strips. Then put it in the freezer. Try making spinach pie from this preparation. Rich, slightly salty dough goes well with these greens. Serve it with sour cream sauce or matsoni. By the way, in oriental cuisine they often use cheese and spinach filling, adding it, for example, to kutabs.