What is spinach good for?!
So you take frozen spinach about 2 blocks of it from the frozen foods section of the store, about 3/4 of a pound chopped. Thaw it under cold running water for 30 minutes or so, and wring out all the water, using a thin kitchen towel.
Take the phyllo, unwrap it and take about 4 sheets and lay it in a buttered baking dish, 8x8x2, then take melted butter and with a pastry brush, brush the surface of the dough, set aside.
Grab the spinach and add the following
5 shakes of oregano
3 pinches of salt
1 package 16oz of feta cheese (Traders Joes in brine works best, and actually comes from Greece, where this recipe is from)
2 eggs whipped with a fork
3/4 of the tub of cottage cheese
3 green onions chopped
2 cloves garlic chopped
Pour that in the pan lined with the phyllo, then add about 6 sheets of the dough on top and brush with more melted butter then add one more sheet brush with butter then one last sheet and brush with butter again, then melt 3 more tablespoons of butter and pour overtop your little casserole put in a preheated 350 oven until the top is completely golden brown, then leave it for an additional 5 minutes, pull out and set on a cooling rack, allow to set for about 10 to 15 minutes then serve, YOU WILL LOVE THIS!!!! I PROMISE!!! Good Luck and Happy Feasting!!
-Little Chef
Answers: I'm not sure if you're asking for a recipe or not but I'll give you one of mine, I just made it last night and it was awesome!! It's called spanikopita basically it's spinach, feta cheese, cottage cheese, some oregano, salt, pepper, garlic and green onion, the outside of it is phyllo dough ( a paper thin dough, found in the grocery store freezer section) I'm telling you this is the best way to eat spinach.
So you take frozen spinach about 2 blocks of it from the frozen foods section of the store, about 3/4 of a pound chopped. Thaw it under cold running water for 30 minutes or so, and wring out all the water, using a thin kitchen towel.
Take the phyllo, unwrap it and take about 4 sheets and lay it in a buttered baking dish, 8x8x2, then take melted butter and with a pastry brush, brush the surface of the dough, set aside.
Grab the spinach and add the following
5 shakes of oregano
3 pinches of salt
1 package 16oz of feta cheese (Traders Joes in brine works best, and actually comes from Greece, where this recipe is from)
2 eggs whipped with a fork
3/4 of the tub of cottage cheese
3 green onions chopped
2 cloves garlic chopped
Pour that in the pan lined with the phyllo, then add about 6 sheets of the dough on top and brush with more melted butter then add one more sheet brush with butter then one last sheet and brush with butter again, then melt 3 more tablespoons of butter and pour overtop your little casserole put in a preheated 350 oven until the top is completely golden brown, then leave it for an additional 5 minutes, pull out and set on a cooling rack, allow to set for about 10 to 15 minutes then serve, YOU WILL LOVE THIS!!!! I PROMISE!!! Good Luck and Happy Feasting!!
-Little Chef
it is dark green so a good source of vitamin K also great iron source. Baby spinach is great in salads or chopped fine in an omelet with cheese
Full of nutrients and folic acid. Great just raw in salads or steamed as a side dish. I love it!
You would have to ask popeye!
Subway puts it in their sandwiches and some people use it in their salads.
I hate the stuff.
put it in soup too, tomato, spinach and tortellini soup is excellent
Lots of stuff...stuffing chicken(try spinach and roasted red pepper) or other food items, or you can stuff the spinach leaves themselves. Good for layering the bottom of a bowl for a heartier pasta dish or soup, as a garnish/surprise/flavour additive.
It's good for salads. It's healthy for you. It makes excellent flavour combinations with other foods. It's colourful on a plate, especially when steamed or blanched. It's even a decent vegetable side-dish with when blanched/steamed and sauteed in butter, s&p and a pinch of sugar. Spinach is also high in chlorophyll, so cooks use whole spinach or a spinach puree to colour certain foods.
Baby spinach isn't as 'distinctly' flavourful as its adult counterpart. The following ingredients are the best flavour combinations for spinach: anchovies, bacon, butter, cheese, cream, garlic, lemon, mustard, nutmeg, olive oil, black pepper, sugar and vinegar. Best cooking methods: boil, puree, saute.
"The thought of spinach is a pleasure. French, Chinese, Italian and Indian cooks would all rate spinach the best of leaf vegetables." - Jane Grigson
Spinach is a very good source of vitamin K, needed for blood clotting. Raw it is also a good source of potassium needed to regulate the activity of all muscles, and aids digestion. Spinach has a minor amount of sodium and has phosphorus, which is needed to build strong bones and teeth, and helps nerves and muscles work properly.