Spinach is a healthy product that is recommended to be included in the menu as often as possible. Those who don’t like green cabbage soup, salads and side dishes will surely enjoy a hearty and tender spinach pie. The greens in it are harmoniously combined with eggs, cheese, sour cream and other delicious ingredients.
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Useful treat: pie with spinach and cottage cheese
A nutritious meal that can be served hot or warm. For cooking, use fresh or frozen spinach, and it does not act as a filling, but serves as the basis for the curd-cheese mixture.
Ingredients:
- 1 kg of spinach;
- 4 eggs;
- 15 g butter;
- 1 onion;
- 125 g of cottage cheese;
- 60 g of hard cheese;
- 2 tbsp. l sour cream;
- salt;
- a pinch of nutmeg;
- a bunch of fresh herbs.
Sort spinach by throwing out the trash. Wash the greens in several waters, put in a saucepan, pour a small amount of water and cook for 5-7 minutes until soft. Throw the spinach into a colander, let the water drain. Add beaten egg whites, a pinch of nutmeg. Mix everything thoroughly, pour into a mold covered with oiled baking paper, bake for 15 minutes in an oven preheated to 190 degrees.
Melt the butter in a saucepan, add chopped onion and fry until golden brown. Remove from heat, mix with sour cream, finely chopped herbs and cottage cheese. Spread the filling on a spinach basis and roll in the form of a roll. Serve the cake warm, cut into thick slices.
Quiche with spinach and cheese
A traditional French dish combining a crumbly base of dough with a delicate flavorful filling. Serve a hearty pie better warm, accompanied by rose wine or cider.
Ingredients:
- 2 bunches of fresh spinach;
- 1.5 cups flour;
- 100 ml of milk;
- 2 eggs;
- 1.5 tsp potato starch;
- 250 g of ricotta cheese;
- 100 g butter;
- salt and pepper to taste.
Sift the wheat flour into a deep bowl, add salt and 70 g of softened butter. Rub the mixture into a crumb with a fork. Add chicken yolk and 2 tbsp. l milk. Knead uncooked homogeneous dough, wrap it in film and put in the refrigerator for half an hour.
Rinse the spinach leaves, cut off the stiff stalks. Melt the remaining butter in a saucepan, put the spinach in it and sauté for 2-3 minutes until soft. In a separate bowl, beat the milk, the egg, the remaining protein from the dough, potato starch, salt and pepper.
Roll out the dough in a thin layer and put in a greased form so that it covers the bottom and walls. Place the mold in an oven preheated to 180 degrees for 15 minutes. Cool the cake.
Put spinach and ricotta in the egg and milk mass, mix thoroughly. Pour the filling into the mold and put the quiche in the oven again for 25-30 minutes. Remove the prepared cake from the mold, cool on a wire rack and cut into portions. Serve with sour cream.