Allotments 4 All

My spinach and chard is growing really well and it's ready for picking. Any ideas what I can make from my first pickings? I'm talking big leaves, not baby ones that I would usually use in salads.

quiche? that's about all I do with spinach, but then I've not grown it yet, only ever bought it from the shop.

I make the pastry, line the tin, then put a thin layer of a thick tomato sauce in the bottom, put on the wilted spinach (or chard - I've never cooked with it though) and cubes of one mozerella ball. Then pour on custard and some grated nutmeg. in the oven (can't remember temp) until solid.

I usually  freeze half for a later date.

There are loads of other chard recipes here somewhere. I remember some bhajis somewhere that I mean to make one day. yum.

Thanks Aqui, I was thinking of quiche, that's about all I've ever made with spinach as well. I haven't made it with mozerella before so might just give that a try. I've got some cheats (ready rolled) pastry in the freezer.

A friend of mine makes a great spinach & feta pie, made with filo pastry. It's yummy and I'll get the recipe from her when I next see her.
Terri

Thanks Terri, I'd like to see the recipe.  :)

I usually use it in curry with lentils (curry-holic me!).  Stew those orange small lentils with tumeric chilli garlic and onion and add the spinach for the last 5 mins or there abouts.  If you are feeling extravagant fry some onions,dried chilli, cumin seed (that sort of thing) in butter and pour on the top.  replace the lid and let the flavours infuse.  Don't stir the butter though.    Best served with roti.

Try these links Jess

http://www.allotments4all.co.uk/yabbse/index.php/topic,4002.0.html

http://www.allotments4all.co.uk/yabbse/index.php/topic,3777.0.html

DP

   

  found this via google - looks similar to my  friend's one.   
but I'll check with her when I see her.   
     
Greek Spinach and Feta Pie
Makes 6 servings 
 

Image © Publications International, Ltd. 
Greek Spinach and Feta Pie 


  Ingredients 
1/3  cup butter, melted 
2  eggs 
1  package (10 ounces) frozen chopped spinach, thawed and squeezed dry 
1  container (15 ounces) ricotta cheese 
1  package (4 ounces) crumbled feta cheese 
3/4  teaspoon finely grated lemon peel 
1/4  teaspoon black pepper 
1/8  teaspoon ground nutmeg 
1  package (16 ounces) frozen phyllo dough, thawed 
     



 
Preheat oven to 350°F. Brush 13×9-inch baking dish lightly with butter.

Beat eggs in medium bowl. Stir in spinach, ricotta, feta, lemon peel, pepper and nutmeg. Set aside.

Unwrap phyllo dough; remove 8 sheets. Cut dough in half crosswise forming 16 rectangles about 13×8-1/2 inches. Cover dough with damp cloth or plastic wrap to keep moist while assembling pie. Reserve remaining dough for another use.

Place 1 piece of dough in prepared dish; brush top lightly with butter. Top with another piece of dough and brush lightly with butter. Continue layering with 6 pieces of dough, brushing each lightly with butter. Spoon spinach mixture evenly over dough.

Top spinach mixture with piece of dough; brush lightly with butter. Repeat layering with remaining 7 pieces of dough, brushing each piece lightly with butter.

Bake, uncovered, 35 to 40 minutes or until golden brown.

 
Cook's Nook   Serve with a Greek vegetable salad made of cucumbers, tomatoes and red onions on a bed of romaine lettuce drizzled with red wine vinegar salad dressing. 

 

© Publications International, Ltd. 
Nutrients per Serving 
Calories  525 
Total Fat  30 g 
Cholesterol  151 mg 
Carbohydrate  45 g 
Fiber  <1 g 
Protein  20 g 
Sodium  795 mg 
   Dietary exchanges 
2-1/2 Starch 
1 Vegetable 
2 Meat 
4-1/2 Fat 


 
To see more great recipes in related categories, click the links below 
Recipe Institute |Eggs |Vegetarian Dishes |European |Main Dishes |Spinach |Casseroles 


 
   
Email this recipe to a friend 
   
     
Copyright ©2005 Publications International, Ltd. All rights reserved.   

Dolmades?  I make a mincemeat stuffing, or ricotta cheese with garlic and onion.  De-stem the leaves, blanch them for a moment in boiling water, then place a dollop of stuffing in them, fold the sides in and roll then up, kinda like spring rolls.  These can then be steamed until the leaves are really tender, or baked in the oven, nice just drizzled with olive oil, even better covered in a rich tom sauce and grated cheese, or cheese sauce!

ooh - getting hungry now!

both those Greek dishes sound yum (dolmades stuffed with ricotta, though!)

Will add them to my recipe scraps of paper. (must sort out a proper folder for them one rainy day!)

Fantastic suggestions, thanks all. Trouble now is that although my chard and spinach is ready there's not a huge amount of it so what do I try first? Perhaps it will be the quiche, I've got lots of fresh eggs and some pastry in the freezer. Knew I should have planted more.

Chard is a fantastic ingredient to cook with eggs and cheese.  There were recipes in the Guardian on Saturday 11th June, in the magazine.    I made frittata with a big bunch of chard from the garden, with some courgettes and potatoes.   

If cooking it, plain,  for the unconvinced, do make sure that every drop of water is pressed out in a colander. It then cuts like a cake. With no 'slip'!

Thanks for all the replies  :D. I made an open style omelette type dish with spinach and goats cheese; a spinach, red pepper, broadbean, sliced new potatoes and onion quiche and a rolled joint of lamb stuffed with spinach, chard, garlic and onion. They were all very tasty. Next year I will grow a lot more and might try the perpetual spinach as this plant has now gone to seed.

I make chard with broad beans and dill a la Madhur Jaffrey (think it's a persian dish)

Fry an onion till just translucent in lots of butter
add a whole head of chard, stems and all, sliced across into 1cm or so slices, with only the water still clinging to the leaves
steam/fry for 10 minutes or so with the lid on
add about half a pound of broad beans, small ones
cook another 10 minutes, gently, witht he lid on
add salt to taste plus a goodly spoonful of dill leaf
cook a bit more, lid off to evaporate any excess liquid
ENJOY!
(good with rice and lamb, but I can just eat it by itself)

Linda

We are eating loads of Spinach at the moment. Best recipes are spinach/cheese and ham pancakes with cheese sauce on them. Spinach and potato Indian style (sag aloo).
Enjoy

I WAS looking for a vegetable layer type bake ...

but  ...  so try this ..

Penne 'n Spinach or Chard  (enough for 2)

in wok
sweat together in a little olive oil/butter 50/50  till soft:
            1 onion
            1 stick thin sliced celery
            1/2   bell pepper

add  good quantity of shredded chard

toss about till cooked to requirement

add small handful pinenuts

sprinkle with nutmeg to taste

toss into penne for 2! 

Add Parmesan if required.  Yummy!

   

This one is gorgeous- green herb and rice sald

http://www.deliaonline.com/recipes/green-herb-and-rice-salad,1626,RC.html

Spinach recipe - Cod with spicy chick peas

Grate the zest from 2 lemons and mix in a small bowl with some olive oil to infuse.
Soften some chopped shallots in a little olive oil then pour on the juice of the two lemons, the drained contents of  a tin of chick peas, S&P and a chopped chilli.  Cook gently for 10 to 15 minutes so the chick peas take on the lemon flavour.

Place 4 cod steaks on a baking dish and heat the grill.  Pour the lemon zest and olive oil mix over the fish and grill till just done.  Meanwhile, add chopped fresh spinach to the chick peas and lemons to wilt it.  Serve the cod with the chick peas and spinach and crusty bread if wanted.

Swiss chard - separate the leaves from the stalks and wash thoroughly.  Chop the stalks into 1cm strips and shred the green leaf parts.   Soften some chopped shallots and fresh chili in olive oil then add the stalks and cook till almost tender - 5 to 10 minutes then add some pine kernels and the shredded leaves and cook till wilted.  Season to taste.  You can serve this as a side dish or use it as a filling for a pie or quiche, in which case some goat's cheese is a good addition.

Just had this for tea & it was delicious & simple so thought I'd share:

Spinach & Potato Mascarpone Gratin

4 med potatoes cooked til just tender
450 gr (1lb) spinach (I used chard)
250 gr (9oz) mascarpone
150ml (1/4pt) single cream
pinch nutmeg
50 gr (2oz) grated cheese

Cook then squeeze water from spinach, chop.
Chop potatoes into chunks & combine with spinach.
Put into lightly greased gratin dish.
Mix mascarpone, cream & nutmeg, pour over potato & spinach, top with grated cheese.
Oven 200 C gas 6 30 - 35 mins til bubbling. Leave to stand for 5 mins before serving.

Twas lovely with some beetroot.

And the good old 'saag aloo'?

Amazing, isn't it, how a 'bitter weed' can stir peoples' imagination so much??