Spinach Slice Recipes

SPINACH & RICOTTA SLICE

Steps:

• Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
• Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
• Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
• Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
• Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.

SPINACH SLICE

Steps:

• Preheat oven to 180°C Grease and line a 26x16cm slice pan with baking paper, extending it on long sides for handles.
• Squeeze out excess liquid from spinach. Scatter spinach, capsicum, ricotta, onion and parsley in prepared dish. Whish eggs with cream, parmesan and garlic; season with salt. pour egg mixture over ricotta mixture, using a fork to distribute evenly.
• Bake for 35-40 minutes or until set and golden. Cool completely in dish. Cover; chill until needed. Cut into squares to serve.

SOLE ROLLS WITH SPINACH AND LEMON SLICES

Steps:

• Preheat oven to 375 degrees with rack in center. In a large saute pan, heat oil over low heat. Add shallot; cook, stirring frequently, until soft, about 2 minutes. Raise heat to medium; add spinach and salt, and season with pepper. Cook, tossing frequently, until wilted and bright green, about 2 minutes. Transfer to a colander, pressing down to remove liquid. Chop finely; squeeze out remaining liquid. Divide spinach into four equal parts.
• Slice lemon in half crosswise; grate zest of half, and combine with almonds and herbs in a small bowl; set aside. Slice other lemon half very thinly into rounds.
• Lay fillets flat on a work surface, prettiest side down; place one part spinach at the narrow end of each. Roll fish into a cylinder, enclosing spinach. Place in a gratin dish, with lemon rounds in between. Pour wine into dish. Sprinkle a quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil. Bake until fish is opaque and cooked through, 15 to 20 minutes. Remove from oven; serve immediately.

CARROT AND SPINACH SLICE

Steps:

• Pre heat oven 180c.
• Wash silver beet then remove white stalks.(an easy way to do this is to hold the stalk in one hand and with the other hand pull away the green leaf).
• Cut silver beet leaves into thin strips.
• Microwave in a little water for 3 minutes.
• Drain really well by pushing out as much water as possible from silver beet and leave to one side.
• In a large mixing bowl beat eggs and egg whites as well.
• Add dry soup mix, garlic, Parmesan cheese, 1/2 cup tasty cheese and combine well.
• Add in grated carrots, diced onion and spinach mix.
• Stir in flour until combined well.
• Pepper to taste.
• Coat a quiche dish with cooking spray then spread mixture into dish.
• Sprinkle extra cheese over the top and bake in oven 45 minutes or until browned and centre is firm.