ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI
Provided by Kelsey Nixon
Time 1h20m
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool. In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste. Place the oven rack in the center of the oven and preheat the oven to 400 degrees F. In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside. In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni. Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top. Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving. Serve the cannelloni with extra tomato sauce from the baking dish and garnish with fresh basil.
- To make fresh pasta dough: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- To make Simple Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency. Season with salt and freshly ground black pepper and serve. Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.
CREAMED SPINACH
Provided by Tyler Florence
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
- Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
MUSHROOMS AND SPINACH ITALIAN STYLE
This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.
Provided by Salvatore
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
- Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 10.3 g, Fat 14.2 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 68.8 mg, Sugar 4.1 g
QUICK ITALIAN SPINACH PIE
Use frozen spinach and a crustless presentation in this Italian-style spinach pie. This Quick Italian Spinach Pie is quicker to make than you might think!
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Mix ingredients until blended.
- Pour into 9-inch pie plate sprayed with cooking spray.
- Bake 40 min. or until center is set.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
ITALIAN SPINACH DIP
This Italian-inspired spinach dip gets its flavor from a package of dressing mix-and its creamy from sour cream and MIRACLE WHIP Dressing.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield Makes 3 cups or 24 servings, 2 Tbsp. each.
Number Of Ingredients 6
Steps:
- Mix dressing, sour cream and dressing mix until well blended. Add remaining ingredients; mix well. Cover.
- Refrigerate several hours or until chilled.
- Serve with assorted crackers or cut-up fresh vegetables.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
ITALIAN SPINACH SPREAD
Here's Popeye's favorite, served up Italian style! This yummy spinach spread gets its creamy and cheesy from sour cream and mozzarella.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield Makes 24 servings, 2 Tbsp. spread and 5 crackers each.
Number Of Ingredients 6
Steps:
- Mix sour cream and dressing mix in medium bowl until well blended.
- Add spinach, cheese and red pepper; mix well. Cover. Refrigerate several hours or until chilled.
- Serve as a spread on crackers.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SPINACH RICOTTA RAVIOLI
Use both a spinach and an egg pasta to create an attractive plate of ravioli.
Provided by Deborah
Categories Fresh Pasta - Cut
Number Of Ingredients 18
Steps:
- Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center.
- Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork.
- Gradually draw in the flour from the inside wall of the well in a circular motion and continue to incorporate all the flour until it forms a ball.
- Wrap the ball in plastic wrap and let rest 30 minutes.
- While the pasta is resting, prepare the filling.
- Steam the spinach and drain well, pressing the spinach to remove all excess liquid, then chop finely.
- Heat a large pan over medium heat, add the olive oil and heat until hot but not smoking.
- Add shallots and cook for about a minute, stirring so that they do not brown.
- Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg.
- Taste and adjust seasoning with more salt, pepper as needed.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out.
- Dust the counter and dough with a little flour, then press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting.
- Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.
- Reduce the setting and crank the dough through again, 2 or 3 times.
- Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
- Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue.
- Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart, then fold the other 1/2 over the filling like a blanket.
- With your fingers, gently press out air pockets around each mound of filling, and use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. (A fluted pastry wheel also works well to make an attractive edge around the pasta.)
- Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
- If not using within an hour or two refrigerate until needed.
- To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute.
- Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes.
- Add the chopped basil, and mix well.
- Cook over low heat an additional 10 minutes.
- Keep warm while you cook the pasta.
- Cook the ravioli in plenty of boiling salted water until tender.
- They will float to the top when ready, so be careful not to overcrowd the pot.
- Drain the ravioli and return to the pot.
- Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated.
- Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese.
- Serve hot.
ITALIAN SPINACH PIES
This is my favorite snack! I love spinach and I love all the variations on this recipe. I remember making these with my great-grandmother, grandmother and mother every time a special occasion rolled around. We ate them hot, cold, or room temperature. The trick is to get the spinach as dry as possible! You will love these if you love spinach.
Provided by Secret Agent
Categories < 4 Hours
Time 1h11m
Yield 8 pies, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and butter up in a 12 inch skillet and add the garlic. Saute for a minute and then add pepper flakes and saute for another minute.Add the spinach and heat it through and taste and season with salt and black pepper.
- Separate dough into 8 portions and let rise until doubled, punch down and rest for 10 minutes. Roll each portion into a circle - not too thin that it tears. Fill one side with cooled spinach mixture, fold dough over and crimp the edge. Let rest while you pre-heat the oven to 375.
- Bake for 20 minutes or until crust looks done.
- Before baking you can mark the pies with letter H using a fork to distinguish the pies with hot pepper flakes from the plain.
- It's really simple. I think the more simple the better although I have added dried tomatoes and other things. Hope you try this.
Nutrition Facts : Calories 92, Fat 7.1, SaturatedFat 2.6, Cholesterol 7.6, Sodium 395.4, Carbohydrate 5.3, Fiber 3.5, Sugar 1, Protein 4.6
ITALIAN SPINACH
Make and share this Italian Spinach recipe from Food.com.
Provided by Glo Kersh
Categories Spinach
Time 12m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Place drained spinach in non-stick skillet and heat well.
- Add garlic and egg and stir until egg is set.
- Add Parmesan cheese, cover and remove from heat.
- Let sit for a couple of minutes for the cheese to melt.
- Stir and serve.
ITALIAN SPINACH SALAD - TOH
From TOH Simple and Delicious Mar/April edition 2008. I'm saving this for a spring salad choice when baby spinach is in season locally. It looks very simple to put together. I'm really drawn to it by the warm dressing you use over the salads. Makes 8 salad plates/servings - so adjust as necessary. I've already made a few adjustments based on my personal preferences (cooked bacon over bacon bits, vidalia onion over red, and added the red peppers).
Provided by HokiesMom
Categories Spinach
Time 30m
Yield 8 salads, 8 serving(s)
Number Of Ingredients 11
Steps:
- On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion, red pepper and dill (if desired).
- In a small saucepan, cook the salad dressing and sugar over low heat until sugar is dissolved.
- Drizzle over the prepared salad plates and then sprinkle the salads with croutons.
- Serve immediately!
Nutrition Facts : Calories 175.8, Fat 14.4, SaturatedFat 2.5, Cholesterol 53.1, Sodium 779.8, Carbohydrate 9.8, Fiber 1.3, Sugar 6.3, Protein 3.5
ITALIAN SAUTEED SPINACH AND SPINACH WITH BRUSSELS SPROUTS
This is an Italian garlicky flavored sauteed spinach. The spinach is made with fresh baby spinach and is perfect for spinach lovers in Italian bread as a sandwich or side dish.
Provided by Claudia Lamascolo
Categories vegetables, spinach recipes, sauteed vegetables
Time 13m
Yield 4
Number Of Ingredients 8
Steps:
- For the Fried Italian Sauteed Spinach:
- In a large frying pan, add the oil and place the wet-washed spinach in the frying pan before it gets hot to avoid splattering.
- Saute the spinach adding salt, pepper, and red pepper flakes to taste until it's wilted.
- This takes around 5 to 8 minutes.
- If it's not as tender as you prefer your spinach softer, just add more broth or water and continue to saute the spinach until the desired doneness.
- Bonus Recipe
- Brussels Sprouts and Sauteed Spinach Recipe
- 1/4 pound chopped prosciutto or ham
- 1 1/2 teaspoon olive oil
- 2 tablespoons butter
- 2 lbs fresh Brussels sprouts thinly sliced
- 2 cup fresh spinach
- 2 cloves fresh minced garlic
- 1/2 teaspoon sea salt
- pinch of cayenne pepper
- coarsely ground black pepper to taste
- 1/2 cup chicken broth
- 1/2 cup sliced almonds or pumpkin seeds for allergies
- 1 tablespoon good grade balsamic vinegar
- Optional Topping: Italian flavored bread crumbs mixed with Pecorino Romano Cheese.
- In a large nonstick saucepan, cook and stir prosciutto in olive oil for 3 minutes until crisp.
- Remove from heat drain on a paper towel.
- Add butter to drippings in the pan, add brussels sprouts, spinach, and garlic, salt, pepper cook and stir until they are tender.
- Stir in the broth, boil.
- Cook around 25 minutes or until the sprouts are tender, stir in walnuts, balsamic vinegar, and top with prosciutto.
- Topping is optional: sprinkle with Pecorino Romano Cheese mixed with Italian flavored Bread Crumbs.
SPINACH TORTELLINI SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.
ITALIAN SPINACH
Make and share this Italian Spinach recipe from Food.com.
Provided by Andtototoo
Categories Vegetable
Time 17m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large nonstick frying pan put the olive oil, red chili flakes and minced garlic.
- Heat over medium heat, and cook just until the edges of the garlic are a very light brown.
- Stir in the spinach and cook until the spinach is tender, adding salt as needed.
- Turn off heat and sprinkle with the Parmesan cheese and lightly blend.
- Optional: Toasted pine nuts can be used as a crunchy garnish!
Nutrition Facts : Calories 232.6, Fat 17.9, SaturatedFat 5.8, Cholesterol 22, Sodium 468.1, Carbohydrate 6.3, Fiber 3.4, Sugar 1, Protein 13.8
ITALIAN SPINACH-MUSHROOM RISOTTO
A great base risotto makes a perfect palette for additions of other ingredients. It will amaze you! Whether it's tomato-basil risotto or green bean-pecan risotto.
Provided by thedailygourmet
Categories Risotto
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
- Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
- Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
- Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 30.9 g, Cholesterol 30.3 mg, Fat 10.1 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 6 g, Sodium 1133 mg, Sugar 1.7 g
More about "italian spinach food"
ITALIAN RICOTTA SPINACH DUMPLINGS - HOW TO MAKE SPINACH ...
From honest-food.net
5/5 (5)Total Time 1 hrCategory PastaCalories 265 per serving
- Boil the greens in salty water until they're tender. This will range from a minute for delicate things like spinach or parsley, to maybe 4 minutes for New Zealand spinach or chard. Don't boil anything for more than about 7 minutes, or the greens will lose their pretty green color. Plunge the greens into a large bowl of ice water to shock them. Remove and squeeze the greens until they're just damp. Chop very fine and set into a bowl.
- Meanwhile, soak the bread cubes in the milk until they soften. When the bread is soft, mash it into a paste with your (very clean) hands so no large bits remain. Add this to the bowl with the greens.
- Add all the remaining dumpling ingredients except the flour. Add half of the flour now, and mix everything well. Try to form the mixture into balls about the size of a walnut. If they hold together well, you're good to go. If you are unsure, add the rest of the flour.
- Form the dough into balls, and roll each ball in a little flour. Drop the dumplings into the water you boiled the greens in and simmer them until they float, then about 1 minute more, about 5 or 6 minutes. Do this in two batches so you don't crowd the pot. Remove to a plate for the moment.
SPINACH RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Estimated Reading Time 50 secs
ITALIAN SPINACH RICOTTA QUICHE RECIPE - RECIPELAND.COM
From recipeland.com
ITALIAN CHICKEN AND SPINACH PASTA - ERREN'S KITCHEN
From errenskitchen.com
5/5 (4)Total Time 20 minsCategory Dinner, Main CourseCalories 972 per serving
- Heat the oil over medium-high heat in a large saucepan or frying pan. Once hot brown the chicken on all sides and no more pink is visible. If Using breast meat remove from pan and set aside.
ITALIAN SPINACH AND CHICKEN CASSEROLE - LIVE SIMPLY
From livesimply.me
5/5 (2)Total Time 1 hr 15 minsCategory Main CourseCalories 2352 per serving
- Sauté the onion, carrot, and celery in the friendly fat with the sea salt, pepper, and Italian season for about 7-10 minutes.
- Put the cooked/seasoned veggies in a large mixing bowl along with the rest of the ingredients excluding the parmesan for the top, and combine.
- Pour the casserole mixture into a small, buttered baking dish and sprinkle the parmesan cheese on top. At this point you can either bake it off, or cover it up and put it in the fridge to bake later or bring to a friend in need.
ITALIAN SPINACH PINWHEELS - PASTA-BASED VEGAN RECIPES
From pastabased.com
3.7/5 (3)Total Time 1 hr 30 minsCategory Appetizer, SnackCalories 79 per serving
- Lightly sprinkle a clean countertop with flour. Divide dough in half. Using a rolling pin, flatten dough into a rectangular shape. Repeat with other half.
HOW TO MAKE SIMPLE ITALIAN SAUTéED BABY SPINACH
From thefedupfoodie.com
5/5 (4)Category Vegetable/Side DishCuisine Italian/AmericanCalories 199 per serving
- Place a large frying pan over medium/low heat. Add oil, garlic and chili pepper flakes. Cook until garlic and chili flakes just start to become fragant and just begin to bubble.
- Working in batches, add in 1/3 of spinach and sauté until just wilted. Continue with the process until all spinach has been added and cook just until last batch is wilted.
ITALIAN SPINACH SOUP | BETTER HOMES & GARDENS
From bhg.com
4/5 (27)Total Time 35 minsServings 6Calories 151 per serving
- In 4-quart Dutch oven cook onion, garlic, and Italian seasoning in hot butter over medium heat for 5 minutes or until onion is tender, stirring occasionally.
- If using sherry, remove Dutch oven from heat; slowly pour in sherry. Return to heat; cook and stir for 1 minute. Add broth and potato. Bring to boiling. Simmer, covered, for 10 minutes or until potato is tender. Remove from heat.
- Set aside 2 cups of the spinach. Stir remaining spinach, half at a time, into soup just until wilted. Cook about 5 minutes.
- Transfer soup, half at a time, to a food processor or blender; cover and process or blend until smooth. Return to Dutch oven; heat through. Season with salt.
EASY ITALIAN SPINACH MUSHROOM PASTA - SIMPLE REAL HOME COOKING
From simplerealhomecooking.com
Cuisine Comfort Food, ItalianCategory Main DishesServings 4Total Time 25 mins
- Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water.
- Meanwhile, place minced garlic in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, followed 1 minute later by the sliced mushrooms. Season with sea salt and black pepper, and cook for 7 minutes, or until golden, tossing regularly.
- Toss the drained hot pasta, spinach and tomatoes into the mushroom pan with a splash of reserved pasta water.
EASY ITALIAN SPINACH RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Servings 4
ITALIAN SPINACH PIE - READER'S DIGEST
From readersdigest.ca
Category Side DishesEstimated Reading Time 40 secs
SAUTéED SPINACH WITH GARLIC | ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 3Category Vegetables-GreensServings 4Total Time 15 mins
10 BEST ITALIAN SPINACH SALAD RECIPES - FOOD NEWS
From foodnewsnews.com
EASY ITALIAN SAUTéED SPINACH RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN SPINACH PIE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ITALIAN SPINACH RECIPE FROM FABULOUS FOOD, MINUS THE ...
From cooked.com
ITALIAN SPINACH RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
ITALIAN SPINACH SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SPINACH RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
ITALIAN SPINACH AND RICOTTA PIE RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN SPINACH PIE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ITALIAN SPINACH RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ITALIAN SPINACH CALZONE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ITALIAN SPINACH RECIPE - FOOD NEWS
From foodnewsnews.com
WHAT'S FOR DINNER? 20-MINUTE CREAMY ITALIAN SPINACH AND ...
From goodmorningamerica.com
ITALIAN RECIPES - RECIPETIN EATS
From recipetineats.com
5-INGREDIENT CHEESE RAVIOLI RECIPE WITH ITALIAN SAUSAGE ...
From 30seconds.com
10 BEST ITALIAN SPINACH DISHES RECIPES - YUMMLY
From yummly.com
THE ITALIAN, SPINACH NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
25+ BEST ITALIAN SAUSAGE RECIPES - FOOD COM
From foodnetwork.com
ITALIAN SPINACH AND RICOTTA PIE: EASY RECIPE | SANPELLEGRINO
From sanpellegrino.com
EASY ITALIAN SPINACH RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love