Spanakopita

2 (10-ounce) packages frozen chopped spinach, thawed

        (better with fresh from the garden - very different taste and texture)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
1 large egg, lightly beaten
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 (8-ounce) package feta cheese, crumbled
24 sheets frozen phyllo pastry, thawed
1 1/2 cups melted unsalted butter

Position rack in center of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

Place the spinach in a wire-mesh strainer or colander, place over a sink and drain well. Use your hands or a paper towel to squeeze the excess water out of the spinach.

Place the spinach in a medium mixing bowl. Add the salt, pepper, oregano, parsley, and basil. Stir in the beaten egg, olive oil, and lemon juice. Add the feta cheese and mix well to combine. Set aside.

Gently unfold the phyllo dough.* Lay 1 sheet of phyllo on a large cutting board and gently brush with the melted butter. Place a second phyllo sheet on top of the first and brush with butter. Repeat 2 more times until you have a stack of 4 phyllo sheets with butter brushed between the layers.

Using a sharp knife, cut the phyllo sheets lengthwise into 3 strips. Place 2 tablespoons of the spinach filling 1 inch from the bottom end of each strip.

Take the bottom right corner of the strip between your thumb and finger and fold over the spinach filling to the left to make a triangle. Gently pull up the bottom left corner and fold up to make a second triangle. Continue folding until you reach the top. Place the triangle, seam side down, on the prepared baking sheet. Brush the completed triangle lightly with butter.

Repeat with the remaining strips and phyllo sheets until all of the filling is used.

Arrange the triangles 2 inches apart on the baking sheet. Bake for 15 minutes, until golden and heated all the way through. Remove the spanakopita from the oven and cool slightly on the baking sheet.

Serve warm or at room temperature.

*It is important to keep a piece of plastic wrap and a damp cloth or paper towel over the phyllo sheets that you are not working with to keep them from drying out.

Makes 16-18 Triangles


foodnetwork.com

Emeril Lagasse

Turkey-Spinach Meatballs with Marinara Sauce

Marinara Sauce
¼ cup olive oil
½ small onion, chopped
1 garlic finely chopped
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 28-oz. can whole peeled tomatoes

Meatballs
Nonstick vegetable oil spray
1 large egg, beaten to blend
¼ small onion, finely chopped
1 clove garlic finely chopped
1½ pound ground turkey, preferably 93% lean or less
1 10-oz. package frozen chopped spinach, thawed, squeezed in paper towels to remove excess moisture
½ cup finely grated Parmesan or Pecorino
½ cup plain dried breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon fennel seeds
1 teaspoon finely grated lemon zest
1 teaspoon kosher salt
2 tablespoons olive oil

Marinara

Heat oil in a medium saucepan over medium heat. Cook onion, stirring often, until soft but not brown, about 5 minutes. Add garlic, oregano, and red pepper flakes; season with salt and pepper and cook, stirring, until fragrant, about 1 minute. Add tomato paste and 1 Tbsp. water and cook, stirring, until tomato paste coats onion and begins to darken, about 3 minutes.

Add tomatoes to saucepan, crushing with your hands as you add them. Bring to a boil, reduce heat, and gently simmer until slightly thickened, 20–25 minutes; season with salt and pepper.

Meatballs

Preheat broiler. Cover a rimmed baking sheet with foil and coat with nonstick spray.

Using your hands or a fork, gently mix egg, onion, garlic, turkey, spinach, Parmesan, breadcrumbs, parsley, fennel seeds, lemon zest, and salt in a large bowl just until combined. Scoop out turkey mixture by the ¼-cupful and form into balls (you should have about 20). Place on prepared baking sheet, spacing 2” apart; brush with oil.

Broil meatballs, turning often, until browned all over and cooked through, 15–18 minutes. Add to marinara sauce.

DO AHEAD: Meatballs with marinara sauce can be made 2 weeks ahead. Let cool completely and freeze individual portions in resealable plastic bags. Run under tepid water to loosen from bag and gently reheat, covered, until meatballs are warmed through and sauce is bubbling, 15–20 minutes.

Serves 4

Bon Appetit March 2014

Notes: I made this with freshly picked spinach from the 2014 garden.

Spinach-Stuffed Chicken Breasts

1 tablespoon butter
4 ounces mushrooms, finely chopped
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
6 ounces cream cheese, room temperature
1/2 cup chopped fresh chives or green onion tops
6 chicken breast halves
6 tablespoons Dijon mustard

Preheat oven to 450°F. Melt butter in heavy medium skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Cool slightly. Blend spinach, cream cheese and chives in medium bowl. Mix in mushrooms; season with salt and pepper.

Run fingers under skin of each chicken breast to loosen, creating pocket. Spread 1/6 of cheese mixture between skin and meat of each breast. Arrange chicken breasts on baking sheet. Spread 1 tablespoon Dijon mustard over each chicken breast. Bake chicken until golden brown and cooked through, about 20 minutes.

Serve immediately.

Makes 6 Servings

Notes: I used boneless chicken breast and rolled the stuffing into it. A butcher will give you boneless skinned chicken breasts if you call ahead or use bone in chicken breasts. The bone keeps the juice in and the skin will crisp up with the Dijon.

Bon Appétit
June 1993

Chicken and Spinach Casserole

2 cups torn bread
2 tablespoons extra-virgin olive oil
coarse salt and ground pepper
4 cups packed flat-leaf spinach, washed
1 medium yellow onion, finely chopped
1 garlic clove, minced
1/4 cup white wine
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/2 teaspoon fresh lemon juice
1 cup shredded rotisserie chicken

Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.

Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.

Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.

Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Serves 4
 
MarthaStewert.com

Skillet-Baked Eggs With Spinach, Yogurt, and Chili Oil

2/3 cup plain Greek-style yogurt
1 garlic clove, halved
Kosher salt
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 tablespoons chopped leek (white and pale green parts only)
2 tablespoons chopped scallion (white and pale green parts only)
10 cups fresh spinach (not baby) about 10 oz
1 teaspoon fresh lemon juice
4 large eggs
¼ teaspoon kirmizi biber (Turkish chili powder), or ¼ tsp crushed red pepper flakes and a pinch of paprika
1 tablespoon chopped fresh oregano

Special equipment: one 10” ovenproof skillet or two 6” cast-iron skillets

Ingredient information: Kirmizi biber is available at kalustyans.com

Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside.

Preheat oven to 300. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium high; cook, turning frequently, until wilted, 4-5 minutes.

Transfer spinach mixture to 10” skillet, leaving any excel liquid behind. If using 2 smaller skillets, divide spinach mixture equally between skillets. Make 4 deep indentations in enter of spinach in larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taking care to keep yolks in tact. Bake until egg whites are set, 10-15 minutes.

Melt remaining 1 tablespoon butter ink a small sauce pan over medium low heat. Add kirmizi bibber and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of pan, 1-2 minutes. Add oregano and cook for 30 seconds longer. Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.

Serves 4

Bon Appétit January 2012

Spinach Gunge

A misleading name for such a luscious, creamy dish. This creamed spinach gunges up quite nicely.

 
1/4 cup (1/2 stick) unsalted butter

2 pounds fresh spinach, stemmed
1 1/2 cups (lightly packed) grated Pecorino, Parmesan, or Manchego cheese (about 3 ounces)
1/4 cup crème fraîche
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Melt butter in a large pot over medium-high heat. Working in 4 batches, add spinach to pot, tossing to wilt between batches. Stir in cheese, crème fraîche, and mustard. Using an immersion blender, regular blender, or food processor, purée spinach mixture until very smooth. Season to taste with salt and pepper.


Makes 4 Servings

Bon Appétit June 2011

Olive Garden Tuscan Garlic Chicken

1 1/2 cup(s) flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp dried Marjoram
1 tsp chopped fresh Basil
1 tsp dried Oregano
6 - 9 boneless, skinless chicken breasts (left overs are great)
5 Tbl olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup(s) dry, white wine
1/2 lb(s) whole leaf spinach, stemmed (baby spinach is best)
1 1/2 cup heavy cream
1 cup(s) Parmesan cheese, grated (shaved blends well too)
1 lb fettuccine

Preheat the oven to 350 degrees.

Combine 1½ cups flour, salt, black pepper, marjoram, basil and oregano.

Dredge chicken in the mixture, shaking off any excess.

In a large, nonstick skillet, add 3 Tbsp of olive oil – enough to coat – and sauté chicken in batches over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.

Add additional olive oil for each batch as necessary.

Drain on paper towels and then place the breasts on a baking sheet and finish cooking in the oven for about 15 minutes, or until cooked through.

Cook pasta according to package directions. Drain and set aside until needed.

While the pasta is cooking, heat 2 Tbsp of olive oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.  When the garlic is soft, start whisking in the 1 Tbsp of flour and stir to combine until smooth and slightly brown.

Next, add the wine and bring to a boil for one minute.

Add the spinach and the cream and bring to a boil.

The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the Parmesan cheese.

Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra Parmesan cheese.

Serves 6

Olive Garden Restaurant

Pork Chops Saltimbocca with Sautéed Spinach

Note: this recipe is for to but can be doubled
2 (1-inch-thick) center-cut rib pork chops
2 sage leaves, finely chopped
2 very thin slices Italian Fontina
2 thin slices prosciutto (1 ounce)
2 tablespoons olive oil, divided
1 large garlic clove, finely chopped
1 (10-ounces) bag fresh spinach, stems discarded
2 tablespoons unsalted butter, cut into pieces
1 tablespoon fresh lemon juice

Preheat oven to 450°F with rack in middle.

Cut a deep, wide pocket in each pork chop. Sprinkle half of sage into each pocket and stuff pockets with cheese and prosciutto. Pat chops dry and season with 1/4 teaspoon each of salt and pepper (total).

Heat 1 tablespoon oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers. Cook chops until undersides are golden, about 2 minutes, then turn chops and transfer skillet to oven. Roast until cooked through, about 5 minutes.

While chops cook, heat remaining tablespoon oil in a 5-quart pot over medium heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Season with salt.

Transfer chops to a platter. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.

Serve pork with spinach.

Gourmet August 2009

Serves 2

Cauliflower and Broccoli Flan with Spinach Bechamel

2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets
2 6-ounce bags baby spinach leaves
6 tablespoons (3/4 stick) butter
1/4 cup all purpose flour
2/3 cup whole milk
2/3 cup freshly grated Parmesan cheese

Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.

Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.

Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.

Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)

Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.

Bon Appétit May 2005

Serves 6