Spinach Recipes?

spendaholic wrote: »

Think I'd rather try an evaporated milk sandwich ...

My mum used to eat evaporated milk butties, or was it condensed milk? She also used to have cauliflower butties, and thought it quite a delicacy!! That's the kind of family I come from.....:rotfl:

make spinach and cheese filo pastry squares

pack of filo pastry
3-5 beaten eggs
lots of wilted spinach
cottage cheese 500g ish
cubed feta (optional)
oil for brushing

(sorry, i don't tend to measure this, so my amounts are vague)


oil a large pie dish

put 3 slices of filo cut to size on the bottom of the dish, brushing a bit of oil between each layer of pastry

mix all the other ingredients & season with salt & pepper. it should have a dropping consisitency (and look like a curdled mess - if too thick add some milk or buttermilk)

spoon 1/4 of mixture onto base

then more pastry - brush oil between each layer

then more mixture

more pastry etc keep going til you run out

top with pastry & brush the top with oil and bake in oven for about 1 hour.

leave to cool for a few minutes, then cut into squares




eat...then make more!!!

it is really yummy when cold too, if there is any left....

Funnily enough I have just finished eating Spinach and Ricotta Canneloni, it was gorgeous, i wish there was more

It's an recipe that someone passed on to me so I don't know where it's from.I find it makes 10-11 tubes instead of the 8. In place of the frozen spinach I use an 180g bag and steam it for a few mins.

Spinach and ricotta cannelloni


225 g (8 oz) frozen spinach
15 g (½ oz) butter
250 g (8 oz) ricotta cheese
25 g (1 oz) Parmesan cheese, grated
40 g (1½ oz) mozzarella cheese, grated
pinch grated nutmeg salt and freshly ground black pepper
8 no pre-cook cannelloni
tomato sauce 1 onion, peeled and finely chopped 1 clove garlic, crushed 1 bay leaf 1 tbsp olive oil 500 to 600 ml (17 to 20 fl oz) passata (tomato purée) salt and freshly ground black pepper
25 g (1 oz) Cheddar cheese, sliced

Pre-heat an oven to 180ºC/350ºF/Gas Mark 4.
To make the tomato sauce, sauté the onion, garlic and bay leaf in the olive oil for 2 minutes. Add the passata, season to taste and simmer uncovered for about 8 minutes or until thickened. Remove the bay leaf from the tomato sauce.
Cook the spinach according to the packet instructions. Drain well and press out any excess liquid with a wooden spoon, then roughly chop the spinach.
Melt the butter in a saucepan and sauté the spinach for 1 to 2 minutes. Add the ricotta, Parmesan and mozzarella cheeses and season to taste. Use this mixture to fill the cannelloni and arrange these in a single layer in a suitable oven-proof dish, Cover with the tomato sauce. Arrange the cheese slices over the tomato sauce
Bake in the oven for 25 to 30 minutes. .

I am a fan of making Sagg Aloo (spinach and potatoes with garlic onions and tomatoes) alongside a hm cury! There is a good recipe for this on the BBC site - will see if I can find a link and post again.

EDITED - Can't find it on BBC website now - plenty of them on google though but can't reccomend any specifically I'm afraid

You probably won't like it so send it to me ~ I love it :T