SPINACH AND PINE NUTS
In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
- Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.
Nutrition Facts : Calories 83.2 calories, Carbohydrate 8.8 g, Fat 3.9 g, Fiber 5.1 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 179.6 mg, Sugar 1 g
SPINACH WITH PINE NUTS & GARLIC
A stylish side dish that's ready in a flash
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 5m
Number Of Ingredients 4
Steps:
- Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
- Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
- Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.
Nutrition Facts : Calories 127 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.84 milligram of sodium
SPANAKOPITA (SPINACH PIE) BY INA GARTEN
As the title suggests, this is really Ina's recipe...I've made some small changes, but they don't change that fact. The biggest change I made was using fresh spinach, but frozen spinach can be substituted if desired.
Provided by Late Night Gourmet
Categories Spinach
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees.
- In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, about 10 minutes. Add the salt and pepper and allow to cool slightly.
- Bring a large pot of water to a boil. Add the spinach and stir to ensure that all of it is covered in the water. Boil until the spinach turns a bright green color, about 1 minute, then drain. Squeeze out and discard as much of the liquid from the spinach as possible.
- Pulse the pine nuts in a food processor if desired. Gently mix the spinach with the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts.
- Butter a casserole pan and lay a sheet of phyllo dough sideways so it hangs over the sides. Place a damp cloth over the remaining sheets of phyllo dough so they don't dry out. Brush the part of the phyllo dough that's in the pan with butter, then press another sheet over the top of it in the same way. Continue alternating sheets of phyllo dough with butter until there are 6 sheets in the pan.
- Pour the spinach mixture into the middle of the phyllo dough in the pan. Fold up the hanging edges of the first sheet of phyllo dough so it covers the spinach mixture, then brush with butter. Continue this pattern with the remaining sheets flaps until the spinach filling is sealed. Pinch together any open spots. Brush the rest of the butter over the top of the pastry.
- Bake for 1 hour, until the top is golden brown. Remove from the oven and allow to cool before serving.
Nutrition Facts : Calories 289.2, Fat 19.4, SaturatedFat 8.3, Cholesterol 124.4, Sodium 964.5, Carbohydrate 17.7, Fiber 3.1, Sugar 3.5, Protein 12.9
SPINACH PIE
Provided by Ina Garten
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
SPINACH AND PINE NUTS WITH PENNE
Steps:
- Bring a large pot of water to a boil. Add penne and boil for 10 minutes or according to package directions. Meanwhile, in a heavy 12-inch skillet heat butter and olive oil until foamy. Add pine nuts and saute, stirring continuously until they turn golden. Add garlic and saute for a minute to release the aroma. Add spinach in two batches if you must and toss together just until wilted. Season with salt and pepper. Add a tablespoon or so of water to get spinach steaming. Drain pasta and serve in bowl. Toss with wilted spinach and garnish with port soaked currants.
SPINACH WITH PINE NUTS AND RAISINS
Provided by Joyce Goldstein
Categories Side Sauté Vegetarian Rosh Hashanah/Yom Kippur Raisin Pine Nut Spinach Kosher Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.
CANNELLONI WITH SPINACH, RAISINS AND PINE NUTS
From The New Spanish Table. According to the author, though cannelloni may have their origins in Italy, they have become something of a Catalan national dish. Rather than ricotta fillings and tomato-based sauces, Catalon cannelloni dishes can be filled with fish, ground meat or spinach. No-boil lasagna noodles can be used in place of cannelloni squares. I love the raisins in this, but they're the only thing my son doesn't like about it, so go with your own best judgments about family preferences.
Provided by pattikay in L.A.
Categories Spinach
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- If using fresh spinach, rinse but do not drain. Cook, covered in a large saucepan over medium heat in the water clinging to the leaves, till wilted, about 4-5 minutes, stirring a few times.
- Transfer the spinach to a colander and drain, when cool enough to handle, squeeze out the excess moisture. finely chop the spinach. (if using frozen, thaw and press out excess moisture).
- Heat 2 T of the olive oil in a large skillet over low heat.
- Add the garlic, pine nuts, raisins and ham, if using, and cook till the pine nuts and garlic are golden, 3-5 minutes.
- Add the chopped spinach and cook for about 1 minute, stirring to distribute all the ingredients evenly.
- Season the spinach with salt and pepper to taste, transfer it to a bowl and set aside.
- Melt the butter with the remaining 1 T olive oil in a heavy, medium sized saucepan over medium low heat.
- Whisk in the flour and cook, whisking for about 2 minutes.
- Add the milk in a steady stream, and bring to a boil over high heat, whisking constantly.
- Reduce the heat to low and simmer, whisking occasionally, till the sauce thickens, about 2 minutes.
- Stir in the nutmeg and season with salt and pepper to taste.
- Set about 1/2 cup of the spinach mixture aside.
- To finish off the filling, stir 2/3 cup of the sauce into the remaining spinach, set the rest of the sauce aside.
- Preheat oven to 400°F; lightly butter a 12x9 gratin dish or shallow ceramic baking dish.
- Bring 5-6 quarts water to a boil over high heat.
- Place a large bowl of ice water next to the pot.
- Working in two batches, boil the sheets of pasta, stirring to separate them, till al dente - about 2 minutes for fresh pasta and about 6 minutes for no boil lasagna noodles.
- Using tongs, transfer the noodles to the ice water to stop the cooking.
- Lift the noodles from the water, shaking off excess and lay them flat on a dry linen towel.
- Repeat with the remaining pasta, bringing the water back to a rolling boil before adding the second batch.
- Pat the pasta dry with paper towels before filling it.
- Place about 1/4 cup of the spinach filling close to one end of a noodle (if using lasagna, use the long end), shaping it into a compact log.
- Starting with a long end, roll up the noodle, then cut it in half crosswise.
- Place the filled noodles seam side down in the prepared dish.
- Repeat with remaining noodles and filling.
- The filled noodles should fit snugly in a single layer.
- Stir the reserved 1/2 cup of spinach and any of the filling you may have left over into the served sauce and spread evenly over the cannelloni.
- Sprinkle the cheese evenly on top.
- Bake till the cannelloni are hot and the top is browned and bubbly, about 25 minutes.
- If you'd like the top more browned, pass the dish under the broiler for a few minutes.
- Let cool for a few minutes then serve straight from the baking dish.
Nutrition Facts : Calories 550.7, Fat 40.1, SaturatedFat 16.5, Cholesterol 71.3, Sodium 664.8, Carbohydrate 30.3, Fiber 4.5, Sugar 10.5, Protein 22.8
SAUTEED SPINACH WITH RAISINS AND PINE NUTS
Sauteed spinachtossed with sweet goldenraisins and lightly toastedpine nuts can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Place golden raisins in a small bowl, and cover with 3/4 cup warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside.
- Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and saute for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately.
SPINACH WITH PINE NUTS
For ZWT8, from a Spanish website of traditional recipes. "This Spanish rice dish makes a change from Spanish paella and is just as delicious (if you like clams)." Tips and ideas: Prepared this spinach dish just before the meal to ensure that it´s served hot Serve as a side dish with this seabass recipe. Add a pinch of nutmeg when adding the salt and pepper gives the spinach an aromatic flavour.
Provided by Elmotoo
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the spinach thoroughly and cut the rough stems off.
- Cook the spinach in very little water in a covered pan for 5 mins then drain and chop.
- Heat the olive oil over a medium to low heat and add the finely sliced garlic, sultanas and pine nuts. Fry gently for 2 - 3 mins, stirring all the time so that the pine nuts brown but do not burn. Add the spinach.
- Mix all ingredients together and season with salt and pepper.
Nutrition Facts : Calories 270, Fat 16.8, SaturatedFat 1.8, Sodium 298.4, Carbohydrate 25.7, Fiber 9.2, Sugar 9.4, Protein 13
SAUTEED SPINACH WITH PINE NUTS
This is a great fresh and healthy dish. It's the only way I'll eat cooked spinach! The pine nuts add a nice crunch and rounds out the texture of cooked spinach. Quick and easy side dish to almost anything.
Provided by KandB
Categories Spinach
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- toast pine nuts lightly in pan and set aside. Watch carefully these are easy to burn!
- In large skillet warm olive oil then add garlic. Cook garlic just until it starts to pop then add spinach and lemon juice.
- Keep tossing spinach and as it starts to wilt and add in pine nuts; add light sea salt and cracked pepper to taste.
- You want to cook spinach until it's just completely wilted, but not until it's mush. Turn off heat, add grated cheese and toss lightly as it melts. Remove from pan to serving dish and top with a little more grated cheese and you're ready to go.
Nutrition Facts : Calories 171.6, Fat 16.3, SaturatedFat 2.6, Cholesterol 5.5, Sodium 114.1, Carbohydrate 3.6, Fiber 1, Sugar 0.7, Protein 4.7
SPINACH PIE WITH RAISINS AND PINE NUTS
Make and share this Spinach Pie With Raisins and Pine Nuts recipe from Food.com.
Provided by Mercy
Categories Savory Pies
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Make the dough: Combine the flour and salt on the counter and work in the butter until the mixture resembles coarse meal.
- Add 2 of the eggs and continue to work until the mixture forms a dough.
- Gather into a ball and knead gently for a few seconds until smooth; cut into two pieces, one slightly larger than the other, wrap in plastic, and refrigerate for 1 hour.
- Make the filling: Soak the raisins in warm water to cover for 30 minutes; drain.
- eanwhile, heat 1 teaspoon of the olive oil and sauté the pine nuts until golden and aromatic, about 3 minutes, stirring all the while.
- Remove with a slotted spoon.
- Add the remaining olive oil and cook the onions and garlic until wilted.
- Stir in the spinach, salt, pepper, and some freshly grated nutmeg.
- Cook 5 minutes, turn out into a bowl, and stir in the eggs, raisins, pine nuts, and Parmigiano.
- Adjust the salt if necessary.
- Preheat the oven to 375°F.
- Roll out the two balls of dough on a lightly floured work counter to a thickness of 1/8".
- Line a buttered 9" springform pan with the larger circle, fill with the spinach mixture, and close with the smaller circle.
- Brush with the remaining beaten egg and bake 35 minutes, until the dough is golden brown and crisp.
- Serve hot or at room temperature.
Nutrition Facts : Calories 789.7, Fat 47.7, SaturatedFat 20.6, Cholesterol 207.7, Sodium 582.2, Carbohydrate 70.9, Fiber 5.3, Sugar 13.5, Protein 23.8
SPINACH, FETA, AND PINE-NUT PHYLLO TART
Categories Leafy Green Bake Vegetarian Lunch Feta Parmesan Pine Nut Spinach Healthy Phyllo/Puff Pastry Dough Gourmet
Yield Serves 6 as a main course
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Make filling:
- In a shallow baking pan toast pine nuts in middle of oven until golden, about 4 minutes, and cool. Finely chop onion and in a large heavy skillet cook in oil over moderately low heat, stirring, until softened. Squeeze spinach to remove as much liquid as possible and stir with salt into onion. Cook spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly. In a large bowl whisk eggs until combined and stir in spinach mixture, pine nuts, feta, and bread crumbs until combined well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
- Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then a dampened kitchen towel. In a small saucepan melt butter and cool slightly. Lightly brush a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan with a removable fluted rim with butter.
- On a work surface lightly brush 1 phyllo sheet with butter. Sprinkle 1 tablespoon Parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons Parmesan. Arrange last phyllo sheet on stack and lightly brush with butter. Transfer phyllo to tart pan, letting excess hang over edge, and spoon filling onto phyllo, spreading evenly. Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter. Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake tart in middle of oven until golden, 25 to 30 minutes. Serve tart warm or at room temperature.
SPINACH WITH CHICKPEAS, PINE NUTS & RAISINS
Enjoy this simple spinach side dish with Spanish-style chicken dishes. Toasted almonds work well, too
Provided by Janine Ratcliffe
Categories Side dish
Time 15m
Yield Serves 4 as a side
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large non-stick pan. Add the shallot and garlic, and cook until softened. Add the spices, chickpeas and raisins, and cook for 2 mins.
- Tip in the spinach and cook until just wilted. Stir in the pine nuts and serve with an extra drizzle of oil.
Nutrition Facts : Calories 280 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
SPINACH WITH ONIONS & PINE NUTS
Jazz up a bag of spinach with caramelised onions and the crunch of pine nuts
Provided by Jane Hornby
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a large, deep pan. Add the onions, cover, then gently fry for 15 mins until soft and almost transparent. Add the butter and pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden. Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.
- Meanwhile, heat the largest pan you have until very hot. Throw in half the spinach, cover for 20 secs, then stir until just wilted. Tip into a colander set over a bowl, then repeat with the second bag of spinach.
- To serve, toss the cooked spinach into onion mix and season generously.
Nutrition Facts : Calories 203 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Protein 7 grams protein, Sodium 0.73 milligram of sodium
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