SPINACH TORTA
This is one of those dishes that can be cut into small squares and served at a buffet or served as a meatless dinner along with a salad (which is what I did tonight!) It's very rich, so a little goes a long way..... Sooooo good!
Provided by Joanne Bellezza-Loughlin
Categories Vegetable Appetizers
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Thaw, drain and squeeze the spinach well to remove any liquid. Place in a large bowl.
- 2. Saute onions in a large skillet in olive oil over medium heat until soft and translucent - approximately 15 minutes.
- 3. Add the parmesan cheese, softened cream cheese, eggs, bread crumbs and salt and pepper to the spinach. Mix well.
- 4. Add the spinach mixture to the onions and mix well.
- 5. Roll out one of the pie crusts and place into the bottom of a 9 x 13 inch casserole dish. Fill with the spinach mixture.
- 6. Roll out the second pie crust and place on top of casserole. Prick the top pie crust with a fork and brush with a little oil.
- 7. Bake at 350 degrees for 1 hour. Let cool around 10 minutes or so before cutting into squares. Can serve at room temperature.
SPINACH SQUARES
Even people who don't care for spinach can't pass up these satisfying appetizer squares. They're a hit as a deliciously different vegetable side dish as well. -Patricia Kile, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 40m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- Brush the bottom and sides of a 13x9-in. baking dish with 1 tablespoon butter; set aside. In a large bowl, combine the flour, baking powder, seasonings, eggs, milk and remaining butter. Stir in the spinach, cheeses and onion. Spread in prepared pan. , Bake, uncovered, at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean and edges are lightly browned. Cut into squares. Garnish with pimientos if desired.
Nutrition Facts : Calories 175 calories, Fat 11g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 344mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
TORTA DI RISO
I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catch-all for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest.
Provided by Chef John
Categories Main Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.
- Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute.
- Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.
- Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 25.2 g, Cholesterol 72.3 mg, Fat 10.3 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 3.4 g, Sodium 654 mg, Sugar 2.4 g
SPINACH RICE
I like to serve this Greek-style rice dish alongside steaks with mushrooms. It makes an elegant side that can be doubled for guests. -Jeanette Cakouros, Brunswick, Maine
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, heat oil over medium-high heat; saute onion until tender. Stir in water, parsley, salt and pepper; bring to a boil. Stir in rice; top with spinach., Cover; remove from heat. Let stand until rice is tender, 7-10 minutes. Stir to combine.
Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA
Provided by Maria Helm Sinskey
Categories Egg Breakfast Brunch Bake Christmas High Fiber Sausage Spinach Bell Pepper Fall Fontina Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield 6 to 8 servings or 4 servings plus leftovers
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
- Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend.
- Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.
TORTA RUSTICA WITH RICOTTA AND SPINACH
Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that's traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you're looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins's 2007 cookbook, "Cucina del Sole," is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)
Provided by Melissa Clark
Categories pies and tarts, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
- Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
- Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
- When ready to bake, heat oven to 375 degrees.
- Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
- In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
- In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
- On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
- Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.
SPINACH, CHEESE & ONION RICE TORTE
Risotto rice cooks in the filling to give it a creamy texture, which binds the vegetarian ingredients together beautifully
Provided by Angela Nilsen
Categories Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- Wash the spinach and put it in a large saucepan with just the water that clings to its leaves. Heat for 1-2 mins until gently wilted, then tip into a colander and allow to cool. Once cool, squeeze out the excess water and chop finely.
- Heat the oil in a frying pan and gently cook the onion for about 5 mins until softened. Stir in the garlic and chilli flakes, and cook for 1 min more. Tip into a bowl, add the spinach, courgettes, rice and cheese, and toss together.
- Beat the 2 large eggs with the mustard, a pinch of salt and a good grinding of black pepper. Add to the spinach mixture and mix well. Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to preheat. Cut the pastry in half and roll 1 piece out on a lightly floured work surface until you have a sheet that measures 32 x 17cm. Place in a 30 x 15cm tin and prick it well all over the base. Roll out the remaining piece of pastry to the same size.
- Spoon the spinach mixture into the pastry base. Beat together the milk and remaining medium egg, then brush the edges of the pastry with it. Lay the other sheet of pastry over the top and press down gently to seal. Brush the top with a little more beaten egg and sprinkle with the sesame seeds.
- Place the tin on the preheated baking tray and bake for 10 mins, then reduce the temperature to 160C/140C fan/gas 4 and bake for a further 30 mins until the pastry is golden. Leave to cool for 10 mins before cutting into squares.
Nutrition Facts : Calories 631 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.9 milligram of sodium
BUTTERED SPINACH AND RICE
This is an interesting variation on the basic rice side dish from Taste of the Caribbean by Rosamund Grant. It is tasty all on its own, but unassuming enough to serve with a spicier dish to top it off. Note: The original recipe called for 2 1/2 cups basmati rice with 2 1/2 cups of water - I used that same amount of water with just a little over 1 cup of regular long grain rice and it was just right. Collard greens could also be used in place of the spinach.
Provided by pattikay in L.A.
Categories Long Grain Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- melt butter in a saucepan with tight-fitting lid.
- Gently saute the onion for 3 or 4 minutes.
- Stir in the chopped tomatoes.
- Add the rice and crushed garlic, gently cook for 5 minutes.
- Gradually add the stock or water, stirring constantly.
- Season to taste with salt and pepper.
- Cover and simmer gently for 10-15 minutes, till rice is almost cooked, then reduce heat to low.
- Spread the spinach in a thick layer over the rice.
- Cover the pan and cook over low heat, 5-8 minutes, till spinach has wilted and rice is tender.
Nutrition Facts : Calories 286.1, Fat 9.4, SaturatedFat 5.6, Cholesterol 22.9, Sodium 140.3, Carbohydrate 44.9, Fiber 3.5, Sugar 2.5, Protein 6.7
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