Ricotta and Spinach Strudel for the Holidays!

 

Ricotta and Spinach Strudel

1.     Preheat oven to 375F. Line baking sheet with parchment paper.

2.     Add butter to a skillet, went hot, add the garlic and spinach. Cok over medium- high heat for about 4-5 minutes until the spinach is mostly wilted. Stir occasionally. Place the cooked
 spinach in a colander and drain to remove the excess liquid, if necessary, press it a little with a spoon, then let it cool.

3.     When the spinach is well drained, rough chop it with a knife then transfer to a large bowl, Add the grated cheese, the egg, the ricotta, pepper, and grated nutmeg. Mix well. Taste for seasoning and add a pinch of salt if needed.

4.     Roll out the dough on a sheet of parchment paper, pour the filling only on one half of the dough giving it a rectangular shape. Leave about ½ inch edge from the lower and side edge where you have the filling. Fold the lower edge first, then the 2 side flaps. Using the parchment paper, turn the strudel upside down so that the filling is completely wrapped in the pastry, with the closure at the bottom.

5.     In a small bowl, combine an egg yolk, milk, and mix. Brush the surface of the strudel with the milk and egg yolk mixture. Make a few cuts on the surface of the strudel and transfer the strudel to the baking tray. Bake for about 25 minutes, or until evenly golden browned. Remove from the oven, let cool.

This is the classic delicious Italian Strudel, super simple and very appetizing!

Swiss Chard and Onion Pie

 
2 ready-made pie dough, thawed          

1/2 bunch Swiss chard or Tuscan Kale  

2-3 tablespoons extra virgin olive oil      

1 large sweet onion, diced or grated                

2 cloves garlic, minced                                   

Sea salt

Red pepper flakes

Black pepper

Drizzle balsamic, optional

1.     Preheat oven to 375F.  Line a baking sheet with parchment paper.

2.     Preparing filling: Remove tough stems from the greens; break the leaves with your fingers. (no need to cook)

3.     In a large skillet add the oil and onions; cook until translucent and soft 8-10 minutes. Add the garlic, salt, pepper, red pepper flakes; cook another 2-3 minutes. Mix well, and set aside.

4.     Rolling the dough: Roll the first dough to your desired size (the thinner the better). Transfer the rolled-out dough to the baking sheet; add the filling, making sure it's spreads out evenly to the edges of the dough. Roll out the second piece of dough the same way and place it over the dough with filling. Using a rolling pin, press the two layers of dough together over the filling, pressing out as much air as possible and tightly sealing the edges.

5.     Baking the dough: Make a few small holes on the top of the pie with a fork.  Bake about 20 minutes, or until golden. Cut into diamonds and serve warm drizzled with extra virgin olive oil if desired or balsamic.

This pie can be make with spinach, leeks, and fresh herbs as well.

Minimum effort lots of flavor!

Alba’s Spinach and Feta Bake

Spanakopita (Spinach Feta Pie)

3 (10 ounces) boxes frozen spinach, thawed and strained of all liquid

1 1/2 pounds feta cheese, crumbled

8 ounces whole ricotta, strained overnight

4 eggs, lightly beaten

Black pepper

Red pepper flakes

Ground nutmeg

2-3 tablespoons fresh dill, minced

1 cup unsalted butter, for brushing

1 box of phyllo dough, thawed in refrigerator 1 day before

2 tablespoons sesame seeds, for topping 

Preheat oven to 375 F.

Place the strained spinach in a dry skillet and cook until the spinach is completely dry.

In a large bowl, mix together the spinach, feta, ricotta, eggs, black pepper, red pepper flakes, nutmeg, and dill.

Lay the pastry sheets lengthwise on a baking sheet. Open the sheets only when you are ready to use them and cover the rest with a damp towel so that they don’t dry out. Each time you pull out 1 sheet, cover the rest with this damp towel. If a phyllo sheet breaks, use it by patching it together on the baking pan and brush butter on it quickly. I usually pat the butter on with a brush, rather than brushing it, it’s easier and the sheets will not break. 

Melt the butter in a small saucepan and begin the layering process. First brush some butter on the bottom of a 9×13 baking pan. Place one single sheet of phyllo in the baking pan; brush butter on this first layer. Repeat this process for the next seven sheets of phyllo. After the eight layers of phyllo, add half of the spinach mixture spreading it evenly with a spoon, or your hands.

Add eight more sheets of phyllo while buttering between every layer again. Add the remaining half of the spinach mixture spreading it evenly.  Top with another eight sheets of phyllo, and repeat the buttering process for each sheet.  Brush the top of the last layer in the baking pan with the butter. Sprinkle raw sesame seeds, cut in squares. Bake about 45 minutes, or until the top is a beautiful golden color.  Allow to cool about 5-8 minutes before serving. 

The Spanakopita (Spinach feta pie) is a typical Greek Cuisine Dish consisting of a treasure trove of layers of buttered phyllo dough with a filling of spinach, feta, onion, and eggs. It is prepared in a single mold and then served in small squares or prepared by rolling the filling in individual portions of triangular shape. 

I have created my version of this dish in my recent cooking class at Whole Foods, by adding strained ricotta, nutmeg, red pepper flakes, fresh dill, and sesame seeds. I lean toward a spicier version. I promise it’s not a lot of work if you are well organized.and have all ingredients ready to go.

It will keep in the refrigerator for a few days.  To heat, place in the oven over 400 F, and heat for a few minutes. Do not microwave or you could lose the crispiness. 

Delectable Parmigiano-Reggiano Flan

 Parmigiano-Reggiano Flan  with Poached Pear

Béchamel Sauce:

3 tablespoons unsalted butter

3 tablespoons unbleached flour

2 cups whole milk

6 Ramekins:

3 eggs, beaten

2 egg yolks, beaten
2 cups finely grated Parmigiano-Reggiano cheese (about 8 ounces)
Pinch salt and freshly ground white pepper

Pinch of ground nutmeg

Preheat the oven to 375°F. Generously butter six 5-ounce ramekins.

Making the béchamel sauce:
Melt the butter in a medium-size saucepan over medium to medium-low heat. Add the flour and whisk in the saucepan for 3-4 minutes, until you begin to smell the cooked butter and flour or see a slight change it color (more beige). Slowly and in batches, add the milk, whisking constantly each time; cook, stirring until it thickens, about 3-4 minutes. Cool slightly so we don’t scramble the eggs when they go in.

Making the flan:
In a bowl, transfer the béchamel and add the beaten eggs; whisk whisk whisk! Add the Parmigiano cheese, season with pinch of salt and pepper, and nutmeg; stir until well mixed.

Divide and pour the mixture into the 6 prepared buttered ramekins. Place in a baking dish. Pour in enough boiling water to come 1 inch up the sides of the ramekins. Bake until the flans are puffed and slightly firm to the touch; 30-45 minutes. The flan mixture should jiggle slightly when moved.

Remove the ramekins from the water bath. Let the flan rest for 15 minutes before you cut and serve. When the flans have rested, gently run a small knife around the edges and remove the flans from the ramekins to serve in the center of each plate. Or... you can serve them right in the ramekins, which would be ok.

Spinach Flan

Artichoke Flan

This comforting Italian cheese flan makes an impressive appetizer or side for your guest. I love the silky creaminess of a flan and I love cheese, together they are so pleasing on the tongue. For years, I have made savory versions of flans which are very popular in Italian cuisine, such as spinach, artichoke, zucchini flowers, and more.

This custard-like dish partners perfectly with any poached or grilled fruit, fish, seafood, or vegetables. It’s very easy to do. When I make it, I like to serve it with crusty bread until it’s all gone!!!

Vellutata of Potatoes with Spinach Polpettine

     

Vellutata of Potatoes with Spinach Polpettine (Velvety Potato Soup with Spinach Balls)

                           

1 large sweet onion, diced        

2 tablespoons extra virgin olive oil                                                            

1 pound potatoes, peeled and diced                                                         

3 carrots, peeled and diced                                                                        

Pinch sea salt

Freshly ground black pepper          

Pinch red pepper flakes

¼ cup grated Parmesan cheese      

Drizzle thick aged balsamic                                                                             

Spinach Polpettini:

1 pound fresh spinach, roughly chopped

¼ - ½ teaspoon ground nutmeg

2 eggs, lightly beaten

5 ounces grated parmesan

6-8 ounces breadcrumbs

Sea Salt

Freshly ground black pepper          

Diced Potato

For the Vellutata: In a saucepan, sauté the onion in oil until just golden on medium low heat. Add the potatoes and carrots, sauté 2-3 minutes. Add warm water about 2 inches over the potatoes. Cook until it boils; reduce to a simmer and cook about 25-30 minutes or until the potatoes are tender. When the Vellutata is ready, blend with stick blender.  Taste, add the salt, pepper, and red pepper flakes. Taste again.  Cook 5 more minutes, adding a little water if the vellutata is too thick. Stir the grated Parmesan cheese.  

Spinach Polpettini: In a skillet, drizzle a few drops of olive oil, add spinach and nutmeg; cook spinach until it just wilts.  Transfer to a strainer for a few minutes to cool. When cool, press to remove any excess liquid.

Place the spinach in a bowl; add the eggs, parmesan and half of the breadcrumbs. Knead the dough so that it is compact.  If too soft add more breadcrumbs. Form small balls.  Cook the spinach polpettini in a skillet with a few drops of olive oil until just crispy on all sides.

Pour the velvety soup in the dishes, then complete by adding the spinach balls on top, and a drizzle of thick balsamic.

 

Sweet Onion

No cream required!

This potato soup is an easy recipe to prepare and perfect for the cold winter months: a first course for everyone, even for vegetarians.

If using a stick blender, the soup will become very velvety no cream is required.  If the soup is too thick for you, just add a little more liquid.  If it’s too watery, warm without a lid for a few minutes until the liquid reduces. For added flavor, replace the warm water with either vegetable or chicken broth.

Italian Spinach Sformato

Spinach Sformato

2-3 tablespoons basil olive oil, or extra virgin olive oil

1 large onion, minced

1 pound baby spinach, or frozen spinach thawed 
4 eggs, beaten
4 tablespoons bread crumbs
4 ounces whole ricotta
4 ounces grated Parmesan cheese
Roasted garlic sea salt, or sea salt

Freshly ground black pepper

Drizzle aged balsamic vinegar

 

aged balsamic

Preheat oven to 350 F.  Line a baking loaf pan with parchment paper. Butter and season.

In a large skillet, add the oil and sauté onion until barely golden, about 10-15 minutes. Set aside in a bowl. Add the spinach in the same pan add quickly sauté for about 2 minutes.  If using thawed spinach cook until free of liquid. Season with salt and pepper.  Add the spinach to the bowl with the onion.

Add the beaten eggs, breadcrumbs, grated cheese to the bowl. Mix well; fold the ricotta a little time. Taste for seasoning. Adjust as needed.

Transfer and spread evenly in baking loaf pan. Bake about 30-35 minutes or until the sides become just golden. Allow to cool. Remove from pan.  Cut in slices and serve warm or room temperature. Drizzle aged balsamic on top.

Spinach and Mushroom Frittata Italian Style

Spinach and Mushroom Frittata

3 tablespoons extra virgin olive oil, divided

1 shallot, minced

5-6 medium sized mushrooms, sliced thinly
2 cups fresh organic baby spinach
5 large organic eggs
Kosher salt and black pepper to taste
1 teaspoon fresh thyme
¼ cup Parmesan or Romano grated cheese
5-6 large fresh basil leaves, minced

 

In a medium size non-stick skillet on moderate heat, add 2 tablespoons of oil until warm.  Place the shallot and sliced mushrooms in the oil and sauté until just golden. Add the spinach and sauté just until wilted.  Set aside and slightly cool.
 

Mushroom and Shallot

In a bowl, mix the eggs, salt, pepper, thyme and cheese. Next, add the spinach and mushrooms.


Add remaining 1 tablespoon of oil into the same skillet and when warm, gently pour the frittata mixture into the skillet on moderate heat. Make sure that the frittata mixture is flat and even on the pan. Gently scrape the eggs from the sides to the middle for the first few minutes.  Allow the bottom of the frittata to become golden on the bottom.  When it is ready, place a plate larger than the skillet on top of the skillet and flip the frittata over while also sliding the uncooked part back into the skillet so that the bottom will also cook.  

Allow to cook for a few more minutes undisturbed.  Lift an edge to check if the frittata is golden on the bottom, if it is, remove from heat and transfer to a serving plate.  Sprinkle some fresh basil and more grated cheese on top. Serves 4-6.

This is the traditional way to cook a frittata.  Today, you cook the bottom and transfer it to the oven to bake the other side.  This is a simple way; I’ve been doing it for a long time.  If you want to create a different type of frittata, such as zucchini, asparagus, ham or other ingredients, you can follow the same technique.  

 

Frittata can be serve for breakfast, brunch, or dinner accompanied by a salad or a fruit plate. How easy is that!!

 

Spinach and Ricotta Stuffed Portobello Mushrooms

Ricotta and Spinach Stuffed Portobello Mushrooms

6 medium size portobello mushrooms

6-8 tablespoons whole ricotta cheese

4 tablespoons minced spinach, thawed

Pinch salt

Pinch black pepper

1 cup shredded Swiss Emmentaler cheese, divided

1 ½ tablespoons extra virgin olive oil, divided

  

Preheat oven to 375F. Line a baking sheet with foil or parchment paper.

Remove the stems from the mushrooms and wipe them gently to clean them with paper towel.

Drizzle half the oil on the surface of the baking sheet and place the mushrooms on it.

In a small bowl, combine the ricotta, spinach, half of the cheese, salt and pepper. Mix well.

Drizzle a little olive oil inside each of the mushrooms.  Fill each mushroom with the ricotta mixture. Top with the remaining shredded cheese.  Bake for 20-25 minutes until the top of the mushroom is just golden.

  

This recipe was invented last night when I found some ricotta cheese and spinach leftover in my refrigerator.  It is a delicious and easy recipe to make that can be served as an appetizer or a side dish. It could even be served at a party using smaller mushrooms filled with the same mixture. I’m sure I’ll make it again and again!

 

 



Spinach with Crumbled Amaretti

2-3 tablespoons extra virgin olive oil

2-3 garlic cloves, finely sliced
2 tablespoons golden raisins
Pinch red pepper flakes
1 pound fresh baby spinach
Salt and pepper to taste
3 ounces amaretti cookies, crumbled

Directions:

1.      Add the olive oil to a hot sauté pan and cook on medium heat the garlic slices for about a minute until beginning to color. Add the raisins, red pepper flakes and stir.

2.      Add the spinach and cook quickly, turning until it has just wilted. Season with salt and pepper. Transfer to a serving dish and crumble the amaretti cookies on top and serve.

        This recipe was inspired by a great Spanish tapas dish of spinach, garlic, raisins and toasted pine nuts, and an Italian recipe using fresh field greens with crumbled amaretti.  I combined the two to make it my own recipe.  It's a great side that can be made in 5 minutes.  Enjoy!

 

Spinach-Chickpea Soup

2 tablespoons extra virgin olive oil
3 garlic cloves, peeled and minced
2 cups fresh spinach, roughly chopped
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 (28 ounce) can of chickpeas, rinsed and strained
6 cups broth, chicken, vegetable or beef
1 cup dry couscous
Salt and pepper to taste
Topping
juice of ½ lemon
Drizzle olive oil

Directions:

1.      In a saucepan, add the olive oil and sauté the garlic on medium heat for a minute.  Add the spinach and sauté for another minute.  Next, add the red pepper flakes, cumin, coriander and salt and pepper.

2.      In a large saucepan on medium head, add the chickpeas and broth. Bring to a boil, add the couscous, simmer and cook covered for about 15 minutes.

3.      Plate the soup in a large bowl or individual bowls. Add a drizzle of olive oil and fresh squeezed lemon juice in each bowl and serve hot. Serves 6-8.

       Whenever I eat this soup, it brings back memories of my childhood.  Whenever it rained or it was cool outside, my mother would always make a soup for dinner.  I still remember the aroma of cumin and chickpeas.

Spinach Ricotta Pie

2 pieces of pie crust, ready made

3 tablespoons olive oil

1 large sweet onion, diced

2 garlic cloves, minced

2 pound  fresh spinach, roughly chopped

6-8 ounces fresh ricotta

2 eggs, beaten

1 cup grated Parmesan

Salt/pepper to taste
1 tablespoons olive oil (to brush the dough)

Directions:

1. Preheat oven to 375 F°. Lightly grease a baking pan.
2. Heat the olive oil in a large skillet. Add the diced onions  at medium heat and saute until soft and fragrant about 10-15 minutes. Add the garlic and cook  about a minute. Add the spinach, mix well with the onions and garlic and cook until wilted. Cool and reserve.
3. In a bowl, add the ricotta, cheese, salt and pepper, cooked spinach, and beaten egg. Fold all ingredients together.
4. Place the first pie dough in a pie dish uniformly to cover the pie dish. Add the ricotta spinach mixture evenly. Next, add the other pie crust on top and fold the bottom and top pie dough edges to close the pie. With a small knife, cut an X in the middle of the pie dough to allow extra moisture to escape in the pie during the baking process.
5. Brush the top of the pie crust with a little olive oil and bake in the middle rack of the oven for 25-30 minutes until golden. This pie is not going to be very thick. The idea is to enjoy the incredible taste of the pie crust equally to the delicious filling.
6. Cool for a few minutes, and then cut into slices. Serve this comforting pie warm as an appetizer or as an entrée with a salad.

Spinach Mushrooms & Cheese Rice

2 cups rice, cooked in 2 cups broth
2 tbsp. extra virgin olive oil
1 tbsp. unsalted butter
1/2 cup sweet onion, diced
1/2 cup mushrooms, sliced thin
2 cloves garlic, minced
1/4 cup slivered almonds (optional)
1 ½ cups fresh spinach, roughly chopped
Juice ½ fresh lemon
4 oz. Feta or goat cheese, crumbled
Black pepper to taste

Directions:
1. Add broth in saucepan and bring to a boil. Add rice, cover and reduce heat to low. Let simmer for 18-20 minutes or until the rice has absorbed most of the liquid.
2. Meanwhile, over medium heat in a sauté pan, add chopped onion with butter and olive oil. Sauté 5 minutes, then add the sliced mushrooms. Sauté 2-3 additional minutes until the onion is soft and mushrooms barely golden.
3. Add chopped spinach, minced garlic, almonds and sauté for 1 minute more. Add the cooked rice and sprinkle with pepper. Add fresh lemon juice, and continue to cook 2-3 more minutes or until liquid is absorbed.
4. Lastly, add the crumbled cheese and toss until the cheese begins to melt. Serve immediately. Serves 4.