Spinach With Dill Recipes

SPINACH WITH CHICKPEAS AND FRESH DILL

Steps:

• In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
• Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
• Stir in lemon juice, and season with salt and pepper to taste. Serve warm.

SPINACH, DILL DIP

Steps:

• In a small fry pan.
• Add 4 tablespoons water and the spinach, cover and wilt.
• Lay the Spinach out on a paper towel and pat dry.
• Mix the Sour Cream, Mayonaise, Dill and Green onions.
• Fold in the spinach.
• Serve.

SPINACH-DILL PIE

Steps:

• Preheat oven to 375 degrees. Roughly chop spinach leaves; set aside. Heat butter in a nonstick skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Add spinach; cook until wilted and bright green, about 2 minutes. Transfer mixture to a colander to cool and drain. When mixture is cool enough to handle, press lightly with paper towels to remove excess moisture; set aside to cool.
• In a medium bowl, combine ricotta, eggs and egg whites, parsley, dill, Parmesan, cumin, salt, and pepper. Stir in cooled spinach mixture; set aside.
• Dampen a large kitchen towel with water; squeeze dry. Unroll phyllo; place on work surface. Cover with plastic wrap and then the kitchen towel. Lightly coat a 9-inch Pyrex pie plate with cooking spray. Remove 1 sheet of phyllo, keeping remaining phyllo covered; place in prepared baking dish. Coat lightly with cooking spray. Repeat with 7 more sheets of phyllo, spraying between each layer. Trim edges with scissors, leaving a slight overhang.
• Spoon filling into the dish, spreading it evenly. Bake until golden brown and filling is set, about 1 hour. Cool for at least 15 minutes before cutting into wedges.

SPINACH & DILL SALAD

Steps:

• Wash spinach in cold water.
• Remove coarse stems and discard.
• Dry spinach on paper towelling; chop into bite size pieces and place into a large mixing bowl.
• In a small bowl, combine olive oil, lemon juice, salt, sugar and pepper, mix well to blend.
• Add seeded chopped cucumber to dressing and mix.
• Pour dressing over spinach and toss to coat.
• Add chopped fresh dill and toss to mix.
• Serve immediately.
• If desired, add 1/4 teaspoon of dry mustard when mixing dressing.

LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS, AND DILL

Steps:

• In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.

DILLED SPINACH CREPES WITH AVGOLEMONO SAUCE

Steps:

• Make the filling:
• In a saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, and cook the mixture over moderate heat, whisking, until it is thick. Stir in the nutmeg, the dill, the spinach, and salt and pepper to taste and let the filling cool.
• Make 12 crêpes (procedure follows) with the dill crêpe batter. Spread 2 tablespoons of the filling on each crêpe and roll the crêpe up jelly-roll fashion. Arrange the crêpes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer. The crêpes may be prepared up to this point 1 day in advance and kept covered and chilled. Brush the crêpes lightly with the melted butter and bake them in the middle of a preheated 400°F. oven for 20 minutes.
• Make the sauce:
• In a small saucepan bring the broth to a boil. In a bowl whisk together the eggs and the lemon juice. Add half the broth to the egg mixture in a stream, whisking, and whisk the mixture into the remaining broth. Heat the sauce, stirring, until it reaches 170°F. on a candy thermometer and is thickened slightly, but do not let it boil, and add salt and pepper to taste.
• Divide the crêpes among plate and drizzle the sauce over them.
• Make the dill crêpe batter:
• In a blender or food processor blend the flour, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, add the dill, and with a rubber spatula scrape down the sides of the container. Blend the batter for 20 seconds more, transfer it to a bowl, and let it stand, covered and chilled, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 13 crêpes.
• Make the crêpes:
• Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

SPINACH DIP WITH GARLIC, YOGURT AND DILL

Steps:

• If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it's very dry, then set aside.
• In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
• Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
• Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.