3 Delicious Spinach Recipes

Somehow the last three posts have been about spinach.
This is the end of the series.
This recipe is from my friend Patricia, who hates to cook, but has this signature dish that is fast simple and delicious.
Try it you can’t go wrong.
Just follow these easy steps.

Spinach Nests

Put some butter in an small oven proof bowl. (Individual portions)

Enmantecar unas cazuelas. (Porciones individuales)

Add some fresh spinach.

Agregar espinaca fresca.


A touch of salt.

Un poco de sal.




An egg in the middle.

Un huevo en el medio.

Heavy cream (that was really good heavy cream)

Crema

Parmesan Cheese. (a lot)

Queso rallado. (bastante)

And into the oven until the egg is cooked.

Y al horno hasta que se cocine el huevo.

Niditos de espinaca

Spinach, a delicious source of iron and calcium

I left Buenos Aires and moving on to San Luis, visiting some chilhood friends.
The weather is fantastic, warm with a nice breese keeping the day from becoming hot.
My frineds are so kind and happy and hospitable; I don’t want to leave.
“Vivi”has been working at my friends house for almost a decade and yesterday she made a fantastic spinach fritatta. She is the proud owner of some very expensive Essen cookware. Interestinly with that kind of pan you do not need to precook any of the frittata ingredients and you do not even need to turn it over.
Here she is sharing her recipe.

Spinach. So good for you

I’m visiting my hometown after many, many years. It feels as if I never left.
I’ve seen a lot of friends, visited many places and I’m enjoying immensely the food I grew up with.
The country I am from has a strong Italian influence. A very characteristic dish from my area is Tarta Pascualina or Spinach Pie.
I found a recipe for Tarta Pascualina in the book “The Silver Spoon”, this book is the English translation of Il Cucchiaio d'argento, an Italian classic.
This is not exactly as the Pascualina I grew up with, but in my opinion, it is a wonderful variation.

Tarta Pascualina

Butter, for greasing
1 ½ pounds, spinach
10 eggs, divided
1 ½ cup ricotta
½ cup Parmesan cheese
2 Tbs bread crumbs
1 cup heavy cream
1 Tbs fresh marjoram, chopped
16 oz puff pastry dough, thawed if frozen
all purpose flour for dusting
salt and pepper to taste

Preheat oven to 400 F. Grease a pie dish with butter. Cook the spinach in salted boiling water for 5 minutes until tender, then drain, squeeze and chop. Beat together four of the eggs. Put the ricotta in a bowl; add the beaten eggs, Parmesan, breadcrumbs and cream and season. Stir in the spinach and marjoram. Roll out half the dough on a lightly floured surface into two sheets. Line the prepare dish with a sheet of dough, letting the edges overhang; pour in half the spinach mix. Make 6 small hollows in the spinach mixture and break an egg into each. Season, cover with the remaining spinach mixture and top with the rest of the dough and crimp carefully around the sides to seal. Prick the surface with a fork. Bake for 1 hour. The pie may be served hot or cold.

Tarta Pascualina

Manteca
1-½ libra de espinaca
10 huevos
1-½ tasa de ricotta
½ tasa de queso rallado
2 cucharadas de pan rallado
1 tasa de crema de leche
1 cucharada de mejorana fresca, picada
Masa de tarta
Sal y pimienta a gusto

Precalentar el horno a 400 F. Enmantecar la tartera. Hervir la espinaca en agua salada por 5 minutos, luego colar, escurrir y picar. Batir 4 de los huevos. En un bowl mezclar la ricotta con los huevos, queso rallado, pan rallado, sal y pimienta. Luego agregar la espinaca y la mejorana.
Poner masa de tarta en la tartera y agregar la mitad del relleno de espinaca. Hacer 6 huecos en el relleno y romper un huevo en cada uno. Luego agregar la otra mitad del relleno; cubrir con la otra tapa de tarta; hacer el respulgue y poner al horno por 1 hora.
Se puede servir frío o caliente.