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Packages with spinach and cheese

Packages with spinach and cheese

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Wash the spinach well and let it drain in a strainer. We do the same with dill.

Coarsely chop them and place them in a castrom

Sprinkle a little salt on top and stir, squeezing the leaves as hard as possible in your hands.

If it leaves the juice, we will drain the juice.

We smoked the smoked cheese (I found it at LIdl) with a fork, and poured it over the greens.

We put the Telemea cheese on the large grater (depending on how salty it is, put more or less).

We put over the greens.

We break the eggs in a bowl and beat them with a fork.

We also put eggs and mix everything.

The pie sheets after the needles are thawed, we open them and spread them on the table.

We cut them all at once in 4, cover them with a towel until we melt the butter with which we will grease them.

Grease each rectangle with butter, put two rectangles for a package.

We put a spoonful of spinach in the middle and wrap it carefully so that the ends do not remain exposed.

Place in a tray lined with paper and grease with butter.

Bake in the oven at 180 degrees until well browned.

I put a thin piece of mozzarella on top, it is not mandatory.

Serve hot, but also cold.

Cannelloni with ricotta and spinach classic recipe

Cannelloni with ricotta and spinach classic Italian recipe. Baked pasta stuffed with cheese and spinach, au gratin with white sauce (Bechamel) and parmesan. A madness! What are cannelloni and how do they cook? You can also use lasagna sheets if you don't have cannelloni on hand.

Cannelloni with ricotta and spinach (cannelloni with ricotta and spinach) They are a classic recipe of Italian cuisine. God, how good are these & # 8222 tubes & # 8221 pasta stuffed with a fine cream of spinach and cheese, slightly garliced! Wrapped in a generous layer of white sauce and sprinkled with plenty of parmesan and matured mozzarella that turns into a reddish crust. My daughter is a big fan of pasta and she was extraordinarily delighted with this recipe. Me too, by the way. It's a dream!

I'm a big fan of spinach. Spinach is a super food full of vitamins and minerals. You don't have to cook much because it loses these properties and, in addition, it looks unsightly. Nobody likes green-brown spinach, right? The spinach leaves are scalded very briefly (30 seconds & # 8211 max 1 minute) in boiling water, drained and transferred to a bowl of cold water with ice cubes. The thermal shock stops boiling and keeps the beautiful green-vivid color.

I usually make spinach food with white sauce and garlic (recipe here) which next to some stitches, his friganele or meatballs. I also like raw spinach, especially the young one (baby spinach), in assorted salads.

Cannelloni are those tubular dry pasta, with dimensions of approx. 10 cm long and approx. 3 cm in diameter, which are sold packed in boxes of 24 pieces. Of course, they can also be made at home if you follow this recipe homemade pasta. In this case, cut rectangles (like lasagna) that are rolled in a cylindrical shape. Obviously they work faster with ready-made cannelloni & # 8230

This time I decided to make a classic recipe (I was inspired by the famous Italian blog Giallo Zafferano). Cannelloni are generally filled with ragu a la bolognese (minced meat)recipe here or with ricotta and spinach.

Ricotta is urda & # 8211 ie a cheese obtained by re-boiling whey. It can be obtained from sheep's, goat's, buffalo's or cow's milk. The one found in our supermarkets is generally made from cow's milk (ricotta vaccina). No, it's not cow's cheese! Cow's cheese is sour and much fatter and can NOT replace ricotta. Ricotta is very fine, creamy, neutral in taste and acidity. Here's how it's done urda or homemade ricotta.

From the quantities below it results approx. 6-8 servings of cannelloni with ricotta and spinach. My tray is approx. 22 x 33 cm and I could fit 22 cannelloni (I was left with 2 extra pieces). Being winter, I used frozen spinach.

Spinach and cheese pie

We really liked the spinach and cheese pie from the first piece we tasted. It was so good and filling that I decided to do it again and again. I served it as a snack or as a breakfast.

The idea for this spinach and cheese pie came to me after I made the delicious Portokalopita-Greek pie with oranges. I thought a salty pie would work just as well, without that syrup at the end, obviously! :). And I was right! It turned out fabulous! Now I'm already thinking of preparing it with other vegetables. If you have non-spinach lovers around the house, I say start with this pie, maybe they will start to love spinach as well). It's not like spinach pie from Greece, it's different and with a wow texture! You will like it!

On the blog you can find some interesting recipes with spinach, of which I list here the ones I like the most: Tart with spinach and salmon, chickpeas with spinach and scrambled eggs, pie with mushrooms and spinach. And let's not forget the wonderful bruschetta with chickpeas, spinach and tomatoes.

I'm going back to my spinach and cheese pie today. As with the orange pie, I also used thin sheets of pie that I chose to cut into slices and dry in the oven. And here you need sheets as dry as possible to absorb the mixture of milk and eggs. For this pie I used a smaller rectangular tray with sides of 32 x 19 cm, therefore, I put only half the amount of pie sheets in a package. If you want to make a bigger pie and use all the sheets, double the amounts of ingredients. If you have a small tray and want a smaller pie, don't throw away the rest of the sheets. You can freeze them for next time or you can make a portokalopita and so you have a salty pie and a sweet one :).

I used fresh spinach which I washed and cooked a little. If you do not have fresh spinach, you can also use frozen spinach to thaw and drain well.

  • Ingredient:
  • 250 g thin sheets for the pie
  • 4 eggs
  • 300 ml milk
  • 150 g yogurt
  • 500 g fresh spinach (or 200 g frozen spinach)
  • 50 ml oil
  • 2 teaspoons baking powder
  • 250 g telemea
  • 1/2 teaspoon salt

If you use fresh spinach, prepare the spinach first: wash it well in more water.

Heat a large skillet or wok. Put the washed and short spinach and simmer until soft. Remove the spinach and put it in a sieve to drain very well. After it has cooled, squeeze it very well with water and set it aside.

Preheat the oven to 180 degrees Celsius. Unwrap the sheets from the package. Roll them tightly in a roll as they were originally.

From this roll of pie sheets, use a knife to cut thin slices 1 cm thick. Like I said, I only used half the roll of pie sheets.

Unfold the sheets into strips and spread them very well.

You can leave them on the worktop for about 2-3 hours or even overnight. You need the strips to dry completely and be brittle.

If you are in a hurry then you can use 2 large stove trays in which to put the strips and put them in the hot oven, heated to 100 degrees Celsius until they dry completely. Be careful not to leave them too long or to exceed the indicated temperature, otherwise you risk burning. From time to time turn the strips of paper on all sides to dry completely. Once they are completely dry, you can use them. While they are dry, the strips of dough seem many and voluminous, but they will be incorporated into the composition later.

In a large bowl beat eggs well, add milk, yogurt, oil, salt and baking powder. Mix everything very well.

In the bowl with this composition start and put the strips of dry sheets. Although at first it will seem like a lot and you think that you will not be able to incorporate them all in the composition, you will see that you will succeed with a little patience.

Mix everything very well so that all the strips of sheets are soaked in the composition.

Then add 200g of Telemea cheese. Keep the 50 g to put on top.

Using a knife, chop the spinach. Add the chopped spinach to the composition

Grease a tray with oil. Pour the whole composition into the pan and mix well. Sprinkle the rest of the Telemea cheese on top.

Place the pan in the oven at 180 degrees Celsius for 40 minutes until the pie is brown on the surface.

Cheese, basil and spinach pie

An aromatic pie with very few carbohydrates. You can serve it as an appetizer (cold) or as a main course (warm), in addition to a salad.
The dough is wonderful, it can be used with other fillings. Source:

  • 125 g almond flour + 1-2 tablespoons, if needed
  • 3 tablespoons sesame seeds
  • 1 tablespoon psyllium bran
  • 60 g butter
  • 1 or
  • ½ teaspoon of salt
  • 200 ml fatter fermented cream (minimum 20% fat)
  • 300 g telemea or greasy cottage cheese
  • 150 g grated cheese
  • 4 eggs
  • 1 bunch of fresh basil (I used frozen)
  • 70 g spinach leaves
  • 1-2 tablespoons grated Parmesan cheese
  • salt, pepper and other spices to taste

While the dough is being prepared, the oven is heated to 200 degrees C
Mix in a bowl the almond flour, sesame seeds, psillium bran and salt.
Add the diced soft butter and the egg, and mix until a smooth dough is obtained.
The dough is spread in a rectangular shape (20/30 cm), previously greased with butter, forming a base and edges of about 2-2.5 cm.
Put the tray in the oven for a few minutes.

In a bowl, mix the telemeau / cottage cheese with the grated cheese, chopped basil and eggs. Pour half of the mixture into the dough tray, place the spinach leaves in a layer, then pour over the rest of the filling, leveling with a spoon. Sprinkle with grated Parmesan cheese.

Bake at 200 degrees C for 25-30 minutes, until it catches the surface and browns slightly. Towards the end, it can be covered a little with aluminum foil.

The pie is served hot or cold. Cut into cubes, goes perfectly as a packaged snack or picnic.

TOTAL: 1260 grams, 3578.9 calories, 171.1 protein, 324.7 fat, 25.7 carbohydrates, 23.3 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Tart with spinach and cheese & # 8211 salty tart & # 8211 appetizer tart & # 8211 tasty recipes and very easy to make. You can use it as a snack, breakfast, appetizer or dinner.

Spinach and cheese tart is among my favorite tarts! I transformed an old recipe, giving it a new shape. It is a tart-shaped pie, with layers in which the cheese and spinach are highlighted separately.
I think it is one of the simplest recipes for spinach and cheese pies, with a beautiful presentation and an extraordinarily good taste.

I used frozen spinach, because it is found throughout the year.
I used cow's milk, but you can change it with any other food or even with feta / goat cheese, depending on your tastes and what you have in the house.

Here is the list of ingredients and how to prepare the spinach and cheese tart.


400 g frozen spinach
1 onion
1 tablespoon butter
3 pie sheets
oil for spreading sheets
4 eggs
200 g telemea
100 g mozzarella
2 teaspoons starch
2 tablespoons sour cream

Add the spinach, heat it over medium to low heat until the water evaporates. Remove from the heat at this point and put over the spinach a little more than half the amount of grated cheese and mixed with 3 eggs, starch, salt and pepper.

We put the oiled pie sheets in a tray with a diameter of 22 cm. We cut the edges that exceed the height of the tray with scissors, then we put them aside, because we will use them as well. Pour the spinach mixture with the cheese in the tray and cover it with the rest of the cheese.

We arrange the remaining pieces of pie sheets in waves, fringed over the cheeses (depending on everyone's imagination), then we cover them with 1 beaten egg with 2 tablespoons of sour cream and a pinch of salt. Bake the tart in the preheated oven at 180 ° C for 40-45 minutes.

It is so good that I couldn't resist waiting for it to cool down! You have to convince yourself.

Spinakopita or pie with spinach and feta cheese is delicious. To prepare this cheese pie, heat the oil in a pan and over a moderate heat, sauté the finely chopped onion. Add a little pepper and just a little salt, because the cheese you will use is quite salty. Then move the onion in a large bowl in which you will add nutmeg, feta cheese, slightly beaten eggs, just enough to bind, sour cream. Mix well and add the spinach. If you use fresh leaves, boil them, then chop them and squeeze the water well. Now you should add pine buds to the composition, if you have them. Leave the mixture at room temperature until the sheets are ready.

Preheat the oven to 200 C or stage 6. Grease a heat-resistant pan with butter and line with flour. Place 10 sheets of pie, each greased with melted butter, let the edges hang. Then place the filling to bend the excess edges. The remaining 4 sheets are greased with butter and placed on top of the filling, wrinkling them a little, for an interesting look. Grease with plenty of butter and bake for 50-60 minutes, until the surface of the pie turns golden, browning nicely. To check if it is done, you can try it with a small knife, the filling should not be too soft.

The pie with spinach and feta cheese is served hot, not hot, or even better at room temperature the next morning.

Cheesecake, spinach and mushrooms

Cheesecake, spinach and mushrooms

Pie with cheese, spinach and mushrooms, a pie easy to prepare if you have a puff pastry ready to buy or even prepared at home and kept in the freezer. The combination of mushrooms, spinach, Telemea cheese and fluffy cheese with mushrooms from Delaco, is a very successful one. This filling can also be used for a salty tart with tender dough or a pie with fine sheets of pie prepared at home. I don't really cook salty pies but I have to admit that this is really great and it was enjoyed with great pleasure! Worth a try !!

Cheesecake, spinach and mushrooms
280 g fluffy cheese with mushrooms -Delaco
200 g of cow's milk
200 g fresh, sliced ​​mushrooms
150 g fresh spinach
800 g puff pastry
3 sprigs of green onion
2 eggs
olive oil
ground pepper
1 egg for greased
mixture of black and white sesame

Cheesecake, spinach and mushrooms
Method of preparation
Leave the dough to thaw in the refrigerator.
Saute the chopped onion in two tablespoons of oil for 2 minutes, add the sliced ​​mushrooms and sauté until the juice decreases, add the chopped spinach and keep on the fire for about 2-3 minutes.
The resulting composition is left to cool, mix with fluffy cheese with mushrooms, grated cow's milk, eggs and pepper.

The puff pastry is cut lengthwise into 10 cm wide strips, the filling is placed on it in the form of a wick, it is joined in the form of a roll and it is rolled in a spiral shape and it is placed in a tray lined with baking paper.
Do the same with the other strips of dough. If you want to make a large spiral as I did, continue to place the strips of dough. But you can also make individual portions, just from a strip of dough.

Grease with beaten egg and sprinkle with sesame seeds
Bake in the preheated oven at 220 degrees C for 25-30 min.
It is portioned and can be eaten both hot and cold !!

Leek Spinach Pie and Telemea Cheese

I invite you to a delicious pie with spinach, leek and Telemea cheese. It can be made with pie sheets bought or made at home, if you know how. I chose to make this pie with purchased sheets. The combination not only has spinach and leeks, it also has onions, dill, Telemea cheese, eggs and what do you think? A handful of fresh mint that gives the pie a refined, refreshing and extremely pleasant taste.

My pie consists of a pie sheet at the base, the filling in the middle and a sheet on top, greased well with a beaten egg. It is baked at 180C for about 40 minutes, or until golden brown and crispy on top.

Cut it into squares and serve hot or cold. It is also perfect for those who do not eat meat as a main course.

Cannelloni with cheese and spinach

1. In hot oil, heat the chopped onion and garlic. Allow to soften slightly, add the frozen spinach and leave for about 5 minutes. Then, remove from the heat, add the cheese, adjust the taste of salt and pepper.

2. Prepare the sauce for which the butter melts in a saucepan and, after it melts, add the flour, stirring vigorously. Then add the milk little by little, dissolving the flour. After all the milk has been used and the sauce starts to become thick, it is seasoned with salt, pepper and nutmeg.

3. Put a first layer of white sauce in an ovenproof dish, fill the tubes with the cheese and spinach mixture and place them next to each other over the sauce. Pour the rest of the sauce, sprinkle the cheese and put in the preheated oven.

Video: vlog#147 Stuffed Chicken Breast in Spinach and Creamcheesecreamy white wine, lemon cheese sauce#