Spinach Pumpkin Bake Recipes

SPINACH-STUFFED PUMPKINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.
• Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended.
• Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.

ROASTED PUMPKIN AND SPINACH BAKE

Steps:

• Preheat the oven to 180C.
• Cut the pumpkin into medium sized chunks, season with salt and pepper and drizzle with a bit of olive oil. Roast in the oven for approx 30 minutes or until soft.
• In the meantime, stir fry the onion, garlic, chilli flakes, salt and red pepper with a little olive oil until just soft and translucent. About 5 mins.
• Add the spinach and stir through until just wilted.
• Combine the roasted pumpkin and the spinach mix into a baking dish.
• Spoon the creme fraiche over the vegetables and sprinkle with roasted pumpkin seeds
• Bake for approx 30 minutes and serve hot.

GREEK SPINACH BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.

BAKED SPINACH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
• Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.

PULL-APART BREAD WITH PUMPKIN AND SPINACH

Steps:

• Mix flour, pumpkin, milk, sugar, yeast, nutmeg, 2 Tbsp. butter, and 1 tsp. kosher salt in a large bowl or the bowl of a stand mixer fitted with the dough hook until dough comes together. Knead with your hands or dough hook until dough is soft and smooth, about 10 minutes. Form into a ball.
• Lightly grease a large clean bowl with oil; transfer dough to bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• Meanwhile, purée cheese, spinach, pepper, garlic powder, 5 Tbsp. butter, and remaining 1/4 tsp. kosher salt in a food processor until smooth. Add egg and pulse to combine.
• Arrange racks in upper and lower thirds of oven; preheat to 375°F. Divide dough into 2 equal pieces. Roll each piece to a 14x8" oval.
• Transfer 1 oval to a parchment-lined baking sheet. Spread half of spinach mixture in a thin layer over. Starting at long side, tightly roll dough around filling into a long tube (like a cinnamon roll).
• Arrange tube diagonally on sheet. Starting 1" from end closest to you, use sharp kitchen shears to make a deep incision at a 45-degree angle away from you, cutting almost to the bottom without cutting through. Carefully shift small cut piece to the left, keeping the bottom connected. Make another 45-degree incision 1" from first. Carefully shift piece to the right. Continue cutting and shifting to alternate sides for a total of 12-14 pieces. Repeat rolling, filling, and cutting with second piece of dough on another parchment-lined rimmed baking sheet.
• Brush dough with 2 Tbsp. butter; sprinkle edges with sea salt. Bake, rotating sheets halfway through, until golden brown, 25-30 minutes.
• Brush bread with remaining 1 Tbsp. butter and let cool slightly before serving.
• Do Ahead
• Dough and filling can be made 1 day ahead; cover and chill. Bring to room temperature before rolling and filling.

SPINACH & PUMPKIN BAKE

Steps:

• Place chopped pumpkin in an oven proof dish with 1/2 a cup of water and bake on 375 for 20-25 minutes.
• Boil remaining water in a pot with chopped carrots, celery and stock powder for 20 minutes or until soft.
• Cook frozen spinach in a microwave safe dish for 5 minutes on high or on a stove top until warmed through - stir through the sour cream and set aside.
• Drain the carrot/celery mixture and add it to the pumpkin dish. Using a spatula, press the vegetable ingredients down into the dish to make it like a flan.
• Spread the spinach mixture over the vegetables. Place it back in the oven and cook on a medium temp for 15 minutes.
• Serve with a roast or salad if desired!