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Tart with spinach and telemea

Tart with spinach and telemea

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Spinach and telemea tart:

Knead the dough and spread it in the shape of a tart. Drain the spinach well and mix with the grated telemeau, eggs and spices. Pour the filling into the pan, level and bake for 30 minutes.


Spinach, Cheese and Cherry Tomato Tart

For the top, I put in an bowl the egg, the butter, the cornstarch and I kneaded, gradually adding water and flour until I got a dough that was not very hard. Put the dough in the cold until the filling is ready.

Wash the spinach well, then cook it for a few minutes. We cut the green onion. Put on the fire in a bowl a little butter, green onions and chopped spinach. Leave it on the fire until all the juice drops. In a bowl beat the eggs, add the grated cheese and cheese and the cooled spinach composition. I didn't add salt because the telemeau was quite salty.

We stop a piece of dough, we spread the rest and place it in the tray in which we put baking paper, We place baking paper over the dough, then we put beans and we put the tray in the hot oven. Leave in the oven until the dough gets a crust.

Remove the tray from the oven, place the cherry tomatoes, then the filling, taking care to distribute it evenly among the tomatoes. From the off dough I made some strips that I knitted and placed on the edge of the tart and formed a star (my little girl's idea) on the surface of the tart. I greased the top of the tart with beaten egg.

Put the tray in the oven until browned. It is very good and hot and cold.


Quiche with spinach and goat's milk

Quiche with spinach and goat's milk. Ever since I wanted to make spinach quiche! I saw somewhere in the city and I was a little shocked by the price of a small portion and I said that I should start making it at home. That way I could put what I wanted in it. However, I paid the most attention to the dough, which often goes unnoticed and is underestimated. Nobody thinks much about him. It's just shape. I also wanted to give it a special taste, not just mix flour with butter and water.

The spices helped me again and with a mix of dried thyme, by me, and rosemary sprigs ground in a mortar I turned a simple and bland dough into a tasty and tasty one on its own. Composition is a bonus.

I really think this recipe can change your opinion about spinach, especially since it is barely felt at the end. The cheese is also strong in taste, the cream makes everything more velvety and the spinach, stewed, baked and mixed with the two is no longer so strong. In addition, you can adjust the quantity. Less spinach will feel even more subtle. However, the color will be visible and it is extraordinarily beautiful. I like green.

Now let's follow the steps to see how it is prepared. Spor!

ingredients
(for a quiche)

180 gr. flour
90 gr. cold butter
2 tablespoons plain water
1 peak sea salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

200 gr. goat telemea
150 gr. fresh spinach
2 tablespoons sour cream
2 whole eggs
freshly ground black pepper
salt (optional)

Preparation time: 1 hour and 20 minutes

1. It took. We start with the dough that has to stay in the fridge for 30 minutes after it is ready. In a bowl sift the flour, add salt and spices. Stir. We grate the butter and start mixing it with our hands. We have to grind all the butter well and combine it with the flour. We also add the 2 tablespoons of water that help us to stick the dough even better. Now he gathers alone. We don't have to knead much, just gather all the dough in a ball, wrap it and put it in the fridge. 30 minutes.

2. Composition. In the meantime, we can start composing. Put the cheese in a bowl of cold water. We wash the spinach leaves, break the stalk and smother them in a heated pot. As long as it softens. Let's put it aside. In another bowl, crush the telemeau with a fork, add the two whole eggs, mix, pour the two tablespoons of cream and continue to mix. At the end we add the spinach cut into small strips and black pepper. We only add salt if the cheese is not too salty. Stir once more and you're done.

3. ripening. Take the ball of dough out of the fridge and spread it with a fork. On a surface sprinkled with flour and the twister as well, sprinkled with flour. Or spread the dough directly into the baking tin with your hands. The baking tin must be greased with butter first. We make a few holes with the fork in the dough and pour the composition. Put in the hot oven at 180-200 degrees for 40-45 minutes. Let the fire be strong at first, then appropriate. We check that the surface is reddish. Remove and leave to cool. It's going to drop a little, but don't worry. That's normal.

Serve the hot quiche, sliced, with a tablespoon of sour cream.


Quiche with spinach and goat's milk

Quiche with spinach and goat's milk. Ever since I wanted to make spinach quiche! I saw somewhere in the city and I was a little shocked by the price of a small portion and I said that I should start making it at home. That way I could put what I wanted in it. However, I paid the most attention to the dough, which often goes unnoticed and is underestimated. Nobody thinks much about him. It's just shape. I also wanted to give it a special taste, not just mix flour with butter and water.

The spices helped me again and with a mix of dried thyme, by me, and rosemary sprigs ground in a mortar I turned a simple and bland dough into a tasty and tasty one on its own. Composition is a bonus.

I really think this recipe can change your opinion about spinach, especially since it is barely felt at the end. The cheese is also strong in taste, the cream makes everything more velvety and the spinach, stewed, baked and mixed with the two is no longer so strong. In addition, you can adjust the quantity. Less spinach will feel even more subtle. However, the color will be visible and it is extraordinarily beautiful. I like green.

Now let's follow the steps to see how it is prepared. Spor!

ingredients
(for a quiche)

180 gr. flour
90 gr. cold butter
2 tablespoons plain water
1 peak sea salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

200 gr. goat telemea
150 gr. fresh spinach
2 tablespoons sour cream
2 whole eggs
freshly ground black pepper
salt (optional)

Preparation time: 1 hour and 20 minutes

1. It took. We start with the dough that has to stay in the fridge for 30 minutes after it is ready. In a bowl sift the flour, add salt and spices. Stir. We grate the butter and start mixing it with our hands. We have to grind all the butter well and combine it with the flour. We also add the 2 tablespoons of water that help us to stick the dough even better. Now he gathers alone. We don't have to knead much, just gather all the dough in a ball, wrap it and put it in the fridge. 30 minutes.

2. Composition. In the meantime, we can start composing. Put the cheese in a bowl of cold water. We wash the spinach leaves, break the stalk and smother them in a heated pot. As long as it softens. Let's put it aside. In another bowl, crush the telemeau with a fork, add the two whole eggs, mix, pour the two tablespoons of cream and continue to mix. At the end we add the spinach cut into small strips and black pepper. We only add salt if the cheese is not too salty. Stir once more and you're done.

3. ripening. Take the ball of dough out of the fridge and spread it with a fork. On a surface sprinkled with flour and the twister as well, sprinkled with flour. Or spread the dough directly into the baking tin with your hands. The baking tin must be greased with butter first. We make a few holes with the fork in the dough and pour the composition. Put in the hot oven at 180-200 degrees for 40-45 minutes. Let the fire be strong at first, then appropriate. We check that the surface is reddish. Remove and leave to cool. It will drop a little, but don't worry. That's normal.


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Quiche with spinach and goat's milk

Quiche with spinach and goat's milk. Ever since I wanted to make spinach quiche! I saw somewhere in the city and I was a little shocked by the price of a small portion and I said that I should start making it at home. That way I could put what I wanted in it. However, I paid the most attention to the dough, which often goes unnoticed and is underestimated. Nobody thinks much about him. It's just shape. I also wanted to give it a special taste, not just mix flour with butter and water.

The spices helped me again and with a mix of dried thyme, by me, and rosemary sprigs ground in a mortar I turned a simple and bland dough into a tasty and tasty one on its own. Composition is a bonus.

I really think this recipe can change your opinion about spinach, especially since it is barely felt at the end. The cheese is also strong in taste, the cream makes everything more velvety and the spinach, stewed, baked and mixed with the two is no longer so strong. In addition, you can adjust the quantity. Less spinach will feel even more subtle. However, the color will be visible and it is extraordinarily beautiful. I like green.

Now let's follow the steps to see how it is prepared. Spor!

ingredients
(for a quiche)

180 gr. flour
90 gr. cold butter
2 tablespoons plain water
1 peak sea salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

200 gr. goat telemea
150 gr. fresh spinach
2 tablespoons sour cream
2 whole eggs
freshly ground black pepper
salt (optional)

Preparation time: 1 hour and 20 minutes

1. It took. We start with the dough that has to stay in the fridge for 30 minutes after it is ready. In a bowl sift the flour, add salt and spices. Stir. We grate the butter and start mixing it with our hands. We have to grind all the butter well and combine it with the flour. We also add the 2 tablespoons of water that help us to stick the dough even better. Now he gathers alone. We don't have to knead much, just gather all the dough in a ball, wrap it and put it in the fridge. 30 minutes.

2. Composition. In the meantime, we can start composing. Put the cheese in a bowl of cold water. We wash the spinach leaves, break the stalk and smother them in a heated pot. As long as it softens. Let's put it aside. In another bowl, crush the telemeau with a fork, add the two whole eggs, mix, pour the two tablespoons of cream and continue to mix. At the end we add the spinach cut into small strips and black pepper. We only add salt if the cheese is not too salty. Stir once more and you're done.

3. ripening. Take the ball of dough out of the fridge and spread it with a fork. On a surface sprinkled with flour and the twister as well, sprinkled with flour. Or spread the dough directly into the baking tin with your hands. The baking tin must be greased with butter first. We make a few holes with the fork in the dough and pour the composition. Put in the hot oven at 180-200 degrees for 40-45 minutes. Let the fire be strong at first, then appropriate. We check that the surface is reddish. Remove and leave to cool. It's going to drop a little, but don't worry. That's normal.


POTATO TART with SPINACH and TELEMEA - for a healthy lunch

Spinach potato tart is a simple, tasty and filling recipe.

A dish with flavors that blends well together and can take any menu out of anonymity.

Potato tart with spinach

Dough ingredients

  • 200 g wholemeal or white flour
  • 1 pinch of salt
  • 90 g coconut butter (for cooking)
  • 4 tablespoons cold water

Ingredients for the filling

  • 350 g fresh spinach
  • 4 medium potatoes
  • 100 g of salted telema
  • 3 eggs
  • 1 small onion (optional)
  • rosemary, salt, pepper
  • rapeseed oil

Preparing the dough for the tart

In a robot with an S blade, mix the flour together with the salt and coconut butter. The water is then added to the mixture with a crumbly consistency and mixed until a dough begins to set.

With the help of your hands, the dough is shaped into a ball, which is spread between two baking sheets, using a rolling pin.

Place the dough in the special tart tray (30 cm in diameter). Remove excess dough from the edges and prick with a fork. The "wallpapered" tart tray with dough is placed in the freezer. Meanwhile, prepare the filling.

Preparation of the tart filling

Peel the potatoes and steam them, or boil them in water with the peel, then peel them (when they are almost ready).

In a frying pan, heat 1 tablespoon of rapeseed oil and quickly fry the fresh spinach leaves (along with the onion - optionally), until they lose their volume and begin to release very little liquid. Extinguish the fire.

Next, beat the 3 eggs in a bowl and season with salt and pepper. Optionally, a little allspice can be added.

Preparing the tart

Remove the tart tray from the freezer, place the spinach leaves in it evenly, then add the sliced ​​potatoes or cubes. At the end, pour the 3 well-beaten eggs and sprinkle with the salted telemeau (crushed with a fork).

Place the tray in the preheated oven at 185 degrees Celsius with ventilation for 35 minutes. Serve hot or cold.

When cooked, spinach contains more beta-carotene than raw - an antioxidant that helps prevent cardiovascular disease and lung cancer.

Cooked spinach has more lutein than raw spinach and prevents cataracts and macular degeneration. It also has more magnesium and iron, and has a low amount of oxalic acid.

In addition, boiled potatoes contribute to the proper functioning of the nervous system, strengthen teeth, bone system and immune system.


Cheesecake, spinach and basil

ingredients

350 g goat cheese, feta, telemea

4 hands with spinach leaves

Method of preparation

Spread the dough in a tray lined with baking paper and cut a one cm edge with a knife.

Grease the dough with cream cheese and sprinkle with freshly squeezed lemon juice.

Sprinkle on top the washed, drained and chopped spinach leaves to taste and half the amount of basil.

Then put the diced cheese and bake for 15 minutes.

Remove the tart with cheese, spinach and basil from the oven, add the rest of the basil, pepper and sprinkle with olive oil to taste.

Slice the tart into four and serve it to your loved ones.

Before you start preparing this tart, put the cheese cubes in a bowl and pour over the olive oil. Add a few herbs and let them infuse for at least half an hour.

Other delicious tart combinations

blue cheese - fresh tuna - honey


Spinach pie with salted cheese - Spanakopita - Greek recipe

Spinach pie with salted cheese - Spanakopita - Greek recipe. Spanakopita recipe with feta or telemea, spinach and thin pie sheets. How to make spinach pie? Pie recipes. Spinach recipes. Commercial recipes with thin pie sheets.

This pie with spinach and cheese is very easy and quick to prepare. You can use both fresh and frozen spinach (preferably leaves, not chopped). The spring aromas of this Greek specialty are given by the spinach leaves and green onions in the composition.

About spanakopita we can say that it is a traditional Greek dish: a pie made of thin sheets (filo or Greek sheets) greased with melted butter or olive oil and filled with a thick layer of spinach sautéed with green onions and then mixed with feta cheese and eggs . Other versions of this wonderful pie are pascal cake from Liguria (Italy) or pita zeljanica from Serbia and Bosnia. (source)

I have made this wonderful spinach and cheese pie about 3 times so far and my family was very happy with it. How can it not be? Besides the fact that it looks extremely good, it is also very tasty! We liked it hot and cold the next day.

Fresh spinach can also be eaten raw in salads. It is a very healthy vegetable that contains many vitamins and minerals. When cooking it is good not to overcook it because it loses these properties and becomes very unsightly (green becomes brown). Many children refuse spinach dishes for this reason: they are unappetizing.

Mine are great lovers of spinach and most often I prepare it in the form of puree with white sauce and garlic (recipe here) or variant lighter (recipe here) accompanied by mesh eggs, skewers (see here) or meatballs (see here).

For this pie with spinach and salted cheese (spanakopita) I used fresh spinach bought from the market. The traditional cheese is feta (Greek cheese) but you can also adapt the recipe with a softer and creamier Romanian telemea. The sheets used are from the thin ones for the pie (NOT puff pastry!). I also needed a good olive oil and a little butter. Because I really like the spinach-garlic combination, I decided to put 3-4 puppies in the filling. Not all spanakopita recipes include garlic or greens, but only green onions, feta cheese and a little grated nutmeg. I was inspired by here.

You can make thin sheets at home if you have the right space and you know how - find the recipe here.

From the quantities below it results approx. 6-8 servings of pie with spinach and salted cheese or spinach.


Telemea and spinach pie

The other day the weather was showing signs that spring was coming, but today everything is frozen and I look anxiously at the hyacinths and tulips in my garden that hurried out. I hope it doesn't affect the frost and to fill my garden with flowers, as soon as possible !!
As I was saying, the other day spring had made its presence felt, the market was full of truffles, which you really couldn't resist. So I took spinach, parsley and green onions with the idea of ​​making a spinach dish, but when I got home I changed my mind. I remembered the Greek pie-Spanacopita, a pie with telemea and spinach, which I had planned for a long time.

Greek pie - Spanakopita

I had a package of fresh pie sheets waiting nicely in the fridge & # 8230 not to mention the brine telemeau, from Delaco which I never miss. So I quickly put on a savory pie with telemea, spinach, green onions, parsley. Goodness, I ate two slices while they were still hot, as soon as I finished taking the pictures.
From what I read, the recipe for Spanacopita can be done in several variants, with it was homemade as in the recipes below:

The Greeks make it with feta cheese, but it goes very well with quality telemea. In addition to spinach, I also add fresh mint or dill, as well as rice.
I prepared it in the simple version with telemea, Filo pie sheets, spinach, parsley, eggs.
I recommend you try it, I really liked it !!

Telemea and spinach pie - Ingredients

Telemea and spinach pie - Preparation

Finely chopped onion, cook for 2-3 minutes in olive oil and a cube of butter. Wash the spinach well and cut into strips, add over the hardened onions, mix gently until the leaves soften and harden easily. Set aside and allow to cool.

Chop the telemeau with a fork, add eggs, chopped spinach, chopped parsley, yogurt, mint, salt and pepper to taste.
Mix well until a homogeneous composition is obtained.

For the pie with telemea and spinach, you need a tray with detachable edges with a Ø of 21 cm, which is lined with baking paper and greased with butter.
Half of the pie sheets are greased with melted butter and placed one by one in the tray so that the edges remain hanging on the edge of the tray.

Telemea and spinach pie

Put the cheese and spinach filling, fold the hanging pie sheets and place them on top of the other sheets greased with butter and cut to the diameter of the tray. With a well-sharpened knife, draw the slices (as in the picture) and grease with a beaten egg yolk with a tablespoon of milk.

Telemea and spinach pie is placed in the preheated oven at 180 degrees C for 60 min. If it browns too quickly, cover the tray with baking paper soaked in cold water and squeeze well.
Remove from the oven, remove the removable edge of the tray and allow to cool slightly.

The telemea and spinach pie is portioned with a sharp knife and eaten with great appetite !!

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Preparation for the tart recipe with spinach and eggs

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Video: Placinta cu Spanac si Branza-GREEK Spinach Pie-Placinta greceasca cu spanac branza din aluat fraged (October 2021).