spinach
200g spinach
1-2 tbsp olive oil
1 clove of garlic (sliced)
1 squeeze of lemon
salt & pepper to taste
Start by frying the slices of garlic until they are fragrant, add the spinach and cook it until it has all wilted. Then squeeze a little bit of lemon on top and add salt & pepper to taste.
250g broccoli , cut into small florets
1 carrot, diced
1 garlic
1 yellow onion, diced
1 potato
1 dl frozen spinach defrosted
3 tbsp yoghurt
7 dl vegetable broth
1 tsp salt
Freshly ground black pepper
Add the carrot, yellow onion, spinach and garlic into a medium pot and saute them for a couple of minutes before covering with the vegetable broth. Bring to boil over medium heat, then simmer on low heat for 20 minutes. Add the broccoli and simmer for 5 more minutes.
Remove from stove, add the season and use a hand mixer to blend everything until creamy.
Add the yoghurt and put the pot back to the stove and slowly whisk everything to incorporate.
7 dl spinach, roughly chopped
1 shallot, finely minced
3 large cloves garlic, crushed
Olive oil
Salt
Pepper
2 eggs, separated
110g full fat cream cheese
1 dl feta cheese
50g parmesan, grated
2-3 slices cooked bacon, finely chopped
1 packet puff pastry
Roughly chop the spinach into small bite-sized pieces, and mince 1 shallot. Heat a pan with olive oil over medium-high heat and add your finely minced shallots. Cook for about 2 minutes or until translucent and then add 3 large cloves of crushed garlic. Sauté for about 30 seconds or until fragrant. Add the spinach and a pinch of salt and cook down before adding some fresh pepper. Remove from heat and set aside.
In a mixing bowl, combine the cream cheese with the feta cheese and the parmesan cheese. Add the cooked spinach mixture, 2 or 3 slices of finely chopped bacon, and one egg yolk. Stir to combine.
Preheat oven to 220°C
Liberally flour your work surface and place your puff pastry on top of the flour. Using a rolling pin, lightly roll out to take out the creases. Cut into squares and place on a parchment lined baking sheet.
Add about 2 tbsp of the mixture to each square of puff pastry. Beat one egg in a separate bowl and use that to brush two edges of the puff pastry. Crimp the egg washed sides together. Do this for all of your pastries.
Place entire baking sheet in fridge for 10 minutes. Remove from the fridge and brush each pastry with an egg wash. Place in the oven for 20 minutes.
Remove from oven. Let cool on a wire rack. Serve and enjoy!