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Tart with spinach and meat

Tart with spinach and meat

ready the dough as follows: prepare the mayonnaise by mixing 2 tablespoons of flour with warm milk, crushed yeast, sugar and salt. Let it double in volume, add margarine, egg and the rest of the flour + sunflower seeds. We obtain an elastic dough that we spread with the rolling pin and we place it in a heat-resistant vessel, taking care to include the walls of the vessel. We cut the surplus according to the shape of the bowl and we will cut it into small pieces at the end to cover the tart. Leave the dough to rise and take care of it filling.

Wash the spinach, cut it into small pieces and scald it in salted water (a few minutes). Let it drain. After it has drained, heat it in a little oil, add the crushed garlic, season to taste and move on to the meat preparation ...

Wash the green onion, finely chop it and fry it in 2 tablespoons of oil. Peel a squash, grate it and squeeze the juice. Over the chopped onion add the minced meat, let the water drop from it and simmer over low heat, add the grated potato and heat this mixture until the water is completely evaporated and you can see only the oil around the meat. Add the finely chopped parsley. .

Let's start assemble tart, greasing the dough with the two tablespoons of broth, add the spinach, form small meatballs from the meat mixture and decorate the tart with them.

The remaining dough that we obtained when we cut according to the shape of the tray we will use filling the remaining gaps and leveling the tart.

At the end, sprinkle the sesame seeds and grated Parmesan cheese and bake at medium temperature until the tart turns golden (180 degrees for about 40 minutes)




In a bowl put sifted flour and add cold butter and mix until you get a crumbly dough, then add beaten eggs, water and salt. Knead until you get a homogeneous dough that you will give for at least 30 minutes in the refrigerator.
Meanwhile, mix the cheese with the spinach and then add the beaten eggs. Add salt and pepper to taste and a nutmeg tip. Mix well (with a vertical mixer) until the composition is homogeneous.
Take the dough out of the fridge and divide it into 2 parts. Spread a sheet of dough then place it in a pan greased with butter and lined with flour. Add the cheese mixture with spinach and cut off the excess dough.
Spread the rest of the dough, then cut strips of dough and place them over the cream cheese.
Grease the dough with beaten egg yolk with milk then sprinkle with sesame seeds. Put the tart in the preheated oven for about 50 minutes, until it browns nicely.

Try this video recipe too


Egg and spinach tart

Sprinkle the flour on the worktop and transfer the dough from the bowl. Add flour and fish dough.

Knead by hand for a few minutes until the dough becomes harder and no longer sticks to your hands.

Divide the dough into 2 equal pieces. Put the two pieces in 2 bowls and cover with plastic wrap. Put in the fridge for 30-40 minutes.

Meanwhile, cut the bacon into small pieces and put it in a pan with a tablespoon of olive oil.

Brown the bacon for a few minutes and then add the finely chopped onion. Stir and sauté some onions.

Add salt, ground pepper and half a finely chopped bell pepper. Stir and heat the pepper a little.

Unwrap the sausages in leather and cut them into small pieces.

Add the sausages to the pan together with 1 teaspoon of herbs and cook for a few minutes.

With a spoon, squeeze the meat from the sausages to grind. Add the spinach (take the spinach out of the freezer in time and put it in a sieve under a stream of cold water to thaw).
Stir and cook the spinach for a few minutes.

Remove from the heat and set aside.
Take the dough out of the fridge and spread it by hand in a round shape. Sprinkle the flour on the worktop and on the sheet so that it does not stick.

Level a little with the twister if necessary.

Place a sheet in the tart pan for the oven. You can sprinkle a little flour in the pan so that the tart does not stick.

Cut the excess edges with a knife. Do not throw away the remaining dough. It can be stored in the refrigerator for other sheets.

Pour the composition into the pan and level with a spoon.
Form with the back of the spoon 6 holes in spinach.

Break one egg in each hole.

Cover with the second sheet of dough. Prick the sheet with a knife tip. Avoid stinging the yolks so that they do not spread.

Beat an egg and grease the tart well.

Put in the preheated oven at 190 degrees. Bake for about 50 minutes on heating up and down without a fan. It must be well browned.
Remove from the oven and let cool for a few minutes. Cut into suitable pieces.

Recipe video EGG AND SPINACH CAKE lower:


Ingredients Vegetarian tart with spinach and mushrooms

  • 300 g of tart dough
  • 200 g brown Champinion mushrooms
  • 150 g baby spinach
  • 4 eggs
  • 200 g cream with 30% fat
  • 150 g mozzarella
  • Salt, pepper, thyme


  • a round puff pastry dough (230 g)
  • 500 g ricotta
  • 250 g spinach
  • 2 eggs
  • 20 g race parmesan
  • 200 ml sour cream
  • salt, pepper, nutmeg

We spread the dough in a heat-resistant tray, keeping the baking paper. We mix the ricotta with eggs, the spinach already scalded, drained and chopped (I weighed 400 g frozen), the grated Parmesan cheese, salt, pepper and nutmeg to taste. and incorporate the sour cream. Pour the composition into the pan over the dough and bake for 35-40 minutes, the surface should brown very little.

Let it cool a bit, portion and serve. Goodness, good appetite!

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Spinach tart

Spinach tart is very good as an appetizer or as a snack for lunch. It is close as a cheesecake composition, and is easy to prepare.

ingredients

* 125g cold butter, cut into cubes
* 225g flour
* 1 tablespoon water

* 450 g chopped spinach
* 100 g mushrooms
* 1 chopped red onion
* 3 eggs
* 1 cup milk
* 200 ml sour cream
* salt and pepper
* olive oil

Method of preparation

In a large frying pan, cook the onion, in a little olive oil, then add the mushrooms, cut into slices, and when they are ready, add the spinach. After 5 minutes, add 1 cup of milk and season with salt and pepper. Leave for another 3 minutes on low heat.

Preheat the oven to 225 ° C.

Using your fingers, combine the flour with the butter in such a way as to form a texture similar to that of breadcrumbs. Then add a tablespoon of water and knead the dough by hand until the composition is homogeneous.
Cover the dough and let it cool for 10 minutes.
Roll out the dough until it is 1/2 cm thin, then place the dough in a tart pan and prick with a fork from place to place.
Put in the oven for 10 minutes until golden.

Meanwhile, mix the eggs with the sour cream, then add the spinach and mushroom mixture and season with salt and pepper.
Pour the composition into the dough tray and leave in the oven for 20 minutes. or until you see it's baked on top.
Leave it to cool before serving.


Peel the potatoes and put them in a large pot to boil. When they are cooked, we drain them and make puree. Add the cream cheese, sour cream, butter and ½ teaspoon of salt. Mix all the ingredients together until everything is incorporated. Let's put it aside.

We wash the spinach, clean it of herbs and we will put it in boiling water for 5 minutes, until we burn it.

Preheat the oven to 180 degrees and in a ceramic tray / embarrassment that I greased with olive oil we will put the spinach drained well. Then place the grated cheddar cheese on top.

Mix the eggs together with 1 tablespoon of chives, thyme, salt and pepper and pour evenly over the spinach / cheese mixture.

We will put the ham slices on top in the shape of a flower, covering the egg mixture.

On top we will put the mashed potatoes, either with a spoon or with a bag with a star tip, to have this delicious look.

Bake in the oven at 180 degrees Celsius on the bottom shelf of the oven for about 30 minutes. At the end I sprinkled finely chopped green onions. Allow to cool for a few minutes before cutting and enjoy.


Spinach dish with chicken

It is one of my favorite dishes, when I see spinach in the market, I instantly feel like it.

  • half a chicken or the anatomical parts you like, about 800 gr.
  • 1.5 kg of fresh spinach
  • 1 medium onion
  • 2 cloves of garlic
  • 2 tablespoons tomato paste
  • 1 cup of milk
  • the water
  • salt and pepper
  • oil
  • a teaspoonful of lemon salt
  1. Wash, clean and drain the pieces of meat.
  2. Heat a few tablespoons of oil in a saucepan and fry them well on all sides until golden skin (I only used fins because I like to rub the cartilage).
  3. Remove the meat and set it aside.
  4. Finely chop the onion, peel the garlic and prepare the tomato paste.
  5. Put the onion and garlic in the oil in which the meat was fried. Add a pinch of salt and let it simmer well.
  6. In a large saucepan, bring the water to a boil, and when it boils, scald the spinach. Immerse it and leave it for only 1 minute. Remove it and drain in a strainer (preferably plastic).
  7. Meanwhile, put the tomato paste over the onion and cook for 2-3 minutes.
  8. Coarsely chop the spinach, add it over the onion sauce and cook for a few minutes together, to penetrate the taste.
  9. Pour a glass of milk and 1/2 glass of water, or as much as you consider necessary to slightly exceed the vegetables. Put the lid on and simmer for 20 minutes. Taste the sauce, sprinkle with salt and pepper.
  10. Add the pieces of meat over the spinach, along with the oil and juices left over from the meat. Boil for 30 minutes on low heat or until the meat has penetrated. The sauce formed should not be low, but neither should it be watery.
  11. Near the end, add the lemon salt, let it boil for 2-3 minutes, taste it. Adjust the taste if necessary. The taste should be refreshing, balanced, not very sour. You can add chopped green parsley or dill at the end, both herbs work very well. I didn't put anything, I like it the way it is.
  12. Serve hot.

Rib and spinach tart is a consistent and delicious dish. I made the tart dough by mixing the flour with the salt, egg, milk and cold butter. I kneaded it well and got a crust that I cooled for about 30 minutes.

In the meantime I hardened an onion in some oil, then I cut some ribs accordingly (I had that in the fridge, but you can also use chicken breast, sausages or whatever else you can think of or you can find on the shelves of the fridge) and I threw it away. over the golden onion. I also put some finely chopped cherry tomatoes, a tablespoon of broth and a cup of cold water. That's to create a kind of connecting sauce. And when they were all bubbling, I poured a teaspoon of flour into the rain, stirring quickly so it wouldn't burn. I then fired from the fire and let it cool.

In another pan, I hardened the spinach and added the finely chopped and slightly delicate garlic.

After the cold time has expired. I took the dough and spread a sheet about 1 cm thick. here I was very wrong because I should have stretched it only 1.5-2 cm thick. but it's time and next time.

Then I spread the dough in the tray lined with butter and flour, leveled it nicely and cut off the excess dough from the edges. From this I stretched again and cut some strips with which I planted a kind of grid above the filling.

The tart dough put in the tray, pricked with a fork, I put it in the oven for about 10 minutes (next time I will leave it a little longer).

After 10 minutes, I put the filling in the shell as follows: a layer of meat with sauce, a layer of spinach, slices of melted cheese broken into several pieces. Then I put on top of them the grill made of the remaining dough, I greased everything with an egg and put it in the oven for about 20-25 minutes.

I confess that I was impatient and stuck in the hot tart. as soon as I took it out of the oven. But it's very good and cold, maybe even better.

The tart with ribs and spinach is served hot, but also cold, it is very tasty.
The source of this recipe is the culinary blog Alice - Albinutza.


In a bowl put the soft butter, eggs, flour, water and salt. Knead until you get a homogeneous dough that you will give for at least 30 minutes in the refrigerator.
Meanwhile, mix the cheese with the spinach and then add the beaten egg. Add salt and pepper to taste and a nutmeg tip. Mix well until the composition is homogeneous.
Take the dough out of the fridge and divide it into 2 parts. Spread a sheet of dough then cut it with a round lid (to get a perfect circle) and a slicer. Place the dough in a tray lined with baking paper. Place a few tablespoons of the composition in the center, and place the rest of the composition on the edge. Spread the second sheet of dough and place it over the composition (after you have cut it). Place a round bowl (a cup / bowl) in the center of the dough right where you put the composition. With the help of a slicer cut the "flower petals". Check that the 2 parts of the dough are glued very well, then take each petal by hand and twist it so that the composition can be seen.
Grease the tart with beaten egg yolk with milk, then put the tart in the preheated oven for about 50 minutes, until nicely browned.

Try this video recipe too


Video: Κανελόνια με σπανάκι. Kitchen Lab TV. Άκης Πετρετζίκης (January 2022).