RECIPES SPINACH RECIPES

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SPINACH RECIPES | BBC GOOD FOOD



Spinach recipes | BBC Good Food image

Try our best ever spinach recipes, from satisfying soups to tasty pastries, frittatas, salads and family-friendly curries

Provided by Good Food team

Number Of Ingredients 1

CREAMED SPINACH | SPINACH RECIPES | JAMIE OLIVER RECIPES



Creamed spinach | Spinach recipes | Jamie Oliver recipes image

Frozen spinach is not only cheap and convenient, it seems to work much better than fresh in this dish. A savoury crumble topping takes it to the next level.

Total Time 1 hours 20 minutes

Yield 10 as a side

Number Of Ingredients 11

2 onions
2 cloves of garlic
olive oil
2 teaspoons dried oregano
1 whole nutmeg for grating
1 kg frozen chopped spinach
100 g unsalted butter (cold)
100 g Cheddar cheese
100 g plain flour
100 g rolled oats
250 ml crème fraîche

Steps:

  • 1. Preheat the oven to 180°C/350°F/gas 4. 2. Peel and finely chop the onions and garlic, then place in a large frying pan on a low heat with 2 tablespoons of oil and the oregano. 3. Finely grate in half the nutmeg and fry gently for 10 minutes, or until soft but not coloured, stirring regularly. 4. Add the spinach, turn the heat up to medium and cook down for 15 to 20 minutes, or until any liquid has evaporated. 5. Meanwhile, roughly chop the cold butter, grate the cheese and place in a food processor with the flour, oats and a pinch of sea salt and black pepper. Pulse into a nice crumble texture (or rub together by hand), then remove to a plate. 6. Put the cooked spinach mixture into the processor (there’s no need to clean it), then add the crème fraîche and blitz for 1 minute. 7. Taste and season to perfection, then tip evenly into a baking dish (20cm x 30cm). Sprinkle over the crumble and bake for around 45 minutes, or until golden and bubbling.

Nutrition Facts : Calories 347 calories, FatContent 26.4 g fat, SaturatedFatContent 14.6 g saturated fat, ProteinContent 8.8 g protein, CarbohydrateContent 18 g carbohydrate, SugarContent 3.4 g sugar, SodiumContent 0.5 g salt, FiberContent 4 g fibre

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