SPINACH SAUCE RECIPE

SPINACH SAUCE

Ingredients for Spinach Sauce

* 1/4 cup butter

* 1 10 oz. package frozen chopped spinach

* 1 tsp. salt

* 1 cup ricotta cheese

* 1/4 cup parmesan cheese

* 1/4 cup milk

* 1/8 tsp. nutmeg

How to Cook Spinach Sauce

1. In saucepan, over medium heat, in not butter, cook spinach and salt 10 minutes.

2. Reduce heat to low, add remaining ingredients, mix well, do not boil.

SPINACH & RICOTTA PIE RECIPE

SPINACH and RICOTTA PIE

Ingredients for Spinach and Ricotta Pie

* 225g/8oz spinach

* 25g/1oz pine nuts

* 100g/4oz ricotta cheese

* 2 large eggs, beaten

* 50g/2oz ground almonds

* 40g/11/2oz freshly grated Parmesan cheese

* 250g/9oz ready-prepared puff pastry

* 1 small egg, beaten, to glaze

How to Bake  Spinach and Ricotta Pie

1. Preheat the oven to 220°C/425°F/Gas mark 7.

2. Rinse the spinach, put in a large pan and cook with just the water clinging to the leaves for 4–5 minutes until wilted.

3. Transfer to a colander and drain thoroughly.

4. When the spinach is cool enough to handle, gently squeeze out the excess liquid.

5. Put the pine nuts on a baking tray, and lightly toast under a medium grill for 2–3 minutes until golden brown – be careful not to scorch them.

6. Put the ricotta, spinach and eggs in a bowl, and mix together.

7. Add the pine nuts, beat well, then stir in the ground almonds and Parmesan.

8. Roll out the puff pastry into two squares, each about 20cm/8in wide.

9. Trim the edges, reserving the pastry trimmings.

10. Put one of the pastry squares on a baking tray.

11. Spoon over the spinach mixture to within 1cm/1⁄2in of the edge of the pastry.

12. Brush the edges with beaten egg, and put the second square over the top.

13. Using a round-bladed knife, press the pastry edges together by tapping along the sealed edge.

14. Use the pastry trimmings to decorate the pie.

15. Bake in the oven for 10 minutes.

16. Reduce the oven temperature to 190°C/375°F/Gas mark 5, and bake for a further 25–30 minutes.

17. Serve hot.

SPINACH and EGG SCRAMBLE RECIPE

SPINACH and EGG SCRAMBLE

Ingredients for Spinach and Egg Scramble

* 3 tablespoons peanut oil

* 1 onion, chopped

* 1 pound lean ground beef

* 1 pound spinach, blanched, drained and chopped

* Salt

* Tabasco sauce

* 4 eggs, lightly beaten

* 4 tablespoons Parmesan cheese, grated

How to Cook Spinach and Egg Scramble

1. Heat the oil in a large skillet.

2. Add the onion, and sauté over medium heat until soft.

3. Add the beef, using a fork to break it up into small bits.

4. Cook until the redness is gone.

5. Add the spinach, and mix well.

6. Cook, stirring, for 3 to 4 minutes.

7. Add salt to taste.

8. Mix the Tabasco with the eggs.

9. Pour over the beef mixture, and cook, stirring until the eggs are set.

10. Remove from heat, transfer to a warm platter and sprinkle with Parmesan.

SPINACH GARLIC SOUP RECIPE

SPINACH GARLIC SOUP

Ingredients for Spinach Garlic Soup

* 10 ounces fresh spinach, trimmed

* 4 cups chicken broth

* 1/2 cup onion, chopped

* 8 garlic cloves, minced

* 1/3 cup butter

* 1/4 cup soy flour

* 3/4 cup heavy cream

* 1/4 cup water

* 1/2 teaspoon pepper

* 1/8 teaspoon ground nutmeg

How to Cook Spinach Garlic Soup

1. In a 5−quart Dutch oven, bring spinach, broth and carrots to a boil.

2. Reduce heat; simmer 5 minutes, stirring occasionally.

3. Remove from the heat; cool to lukewarm.

4. Meanwhile, in a skillet, sauté onion and garlic in butter until onion is soft, about 5 to 10 minutes.

5. Add flour; cook and stir over low heat for 3 to 5 minutes.

6. Add to spinach mixture.

7. Puree in small batches in a blender or food processor until finely chopped.

8. Place in a large saucepan.

9. Add cream, milk, pepper and nutmeg; heat through, but do not boil.