SPINACH DIP WITH LEEK SOUP MIX RECIPES

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LIGHTER SPANAKOPITA RECIPE - BBC GOOD FOOD



Lighter spanakopita recipe - BBC Good Food image

This traditional Greek spinach and feta cheese pie gets a healthier makeover - we've slashed the fat, salt and calories

Provided by Angela Nilsen

Categories     Dinner, Lunch, Main course, Supper

Total Time 1 hours 35 minutes

Prep Time 1 hours

Cook Time 35 minutes

Yield 6

Number Of Ingredients 15

500g fresh spinach
3 tbsp rapeseed oil
1 shallot , finely chopped
6 spring onions , ends trimmed, finely chopped
2 garlic cloves , finely chopped
generous pinch of ground nutmeg
200g ricotta
1 large egg , beaten
2 tbsp chopped dill , plus 1 rounded tsp
2 tbsp snipped chives
2 tsp chopped mint
5 sheets filo pastry (each about 46 x 25cm and about 250g total weight)
100g feta
minted yogurt dip (see tip), to serve (optional)
tomato, cucumber & pepper salad (see tip), to serve (optional)

Steps:

  • Pack the spinach into a large heatproof bowl. Pour boiling water over and press the spinach down with a wooden spoon. Leave for 1 min to wilt, stirring a couple of times so all the leaves are submerged. Tip into a large colander and place under running cold water to cool quickly. Drain well – squeeze out any excess water by pressing the spinach down with the wooden spoon, then squeezing with your hands. Using kitchen paper, pat the spinach dry into a compact shape, lay it on a board and roughly chop, then set aside.
  • Heat 2 tsp of the oil in a large non-stick frying pan. Add the shallot, spring onions and garlic, and fry over a high-ish heat for 3-4 mins, stirring often, until softened and just starting to brown. Lower the heat, tip in the spinach and stir for 1 min only to finish drying. Season with pepper and a good pinch of nutmeg, and leave to cool.
  • Heat oven to 190C/170C fan/gas 5 and put a baking sheet in to heat up. In a bowl, stir the ricotta into the beaten egg and mix in the 2 tbsp dill, the chives and mint. Season with pepper and a pinch of salt.
  • Lightly oil a 20cm square x 4cm deep cake tin. Mix the remaining oil with the 1 rounded tsp dill. Lay the filo pastry sheets on a large board. Brush the top one with a little of the dill oil, then carefully lower it into the tin to line the base and 2 of the sides, with an overhang on both sides. The pastry doesn’t have to fit in smoothly – a few wrinkles and folds in it are fine. Brush a bit more oil over the second pastry sheet and this time lay it down in the tin the other way round, so it drapes over and lines the base and the other 2 sides. The tin should now be completely covered, with a pastry overhang all round. Repeat the criss-cross layering with 2 more oiled filo sheets.
  • Stir the ricotta mixture into the spinach, then crumble in the feta. Lightly stir it in so you leave a few chunky pieces. Spoon this filling into the lined tin and level it. Bring the pastry sides up and over the filling, then brush a little oil over them. Brush the remainder of the oil over the last filo sheet on the board. Cut the sheet in half widthways and lay one half over at a time, in big folds, to cover the filling and give you a pastry topping.
  • Place the tin on the heated baking sheet and bake for 25-30 mins until the pastry is crisp and golden. Leave to cool for 10-15 mins. Remove the tin and transfer to a serving plate. If your tin doesn’t have a loose bottom, carefully upturn it onto a flat board, then flip it over onto the serving plate. Serve warm or cold with minted yogurt dip and a tomato, cucumber & pepper salad (see below), if you like.

Nutrition Facts : Calories 274 calories, FatContent 15 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 12 grams protein, SodiumContent 1.4 milligram of sodium

LENTIL SOUP RECIPE FROM RACHAEL RAY | RECIPE - RACHAEL RAY ...



Lentil Soup Recipe From Rachael Ray | Recipe - Rachael Ray ... image

Lentil soup is always on the New Year's menu at Rach's house to symbolize good luck, but this hearty, comforting soup is good every day of the year.

Provided by Rachael Ray

Number Of Ingredients 40

One 12- to 14-ounce package small lentils (Rach likes Italian lentils from Umbria or Norcia)
2 large bay leaves
1 onion
halved
Salt
1 cup dried porcini mushrooms
2 quarts stock
chicken bone broth or vegetable stock
3 tablespoons extra-virgin olive oil (EVOO)
2 carrots
finely chopped
2 ribs celery
chopped
1 onion
chopped
1 leek
chopped
1 small bulb fennel
cored and chopped
4 cloves garlic
chopped
Salt and black pepper or white pepper
About ¼ teaspoon freshly grated nutmeg
¼ cup tomato paste or 1 cup chopped tomatoes (optional)
½ cup white or red Italian wine
A generous bundle of sage and rosemary
tied with string
2 bay leaves
4 cups stemmed thinly sliced Tuscan or flat kale or 6 cups stemmed medium spinach
coarsely chopped
Walnuts
chopped and toasted
Parsley
chopped
Sweet or hot Italian sausage
sliced or diced
Crème fraiche
Lemon juice
Dijon mustard
Herbs

Steps:

  • For the lentils, soak lentils overnight
  • Rinse and drain, then place in a pot with a couple of quarts of water, bay and onion, bring to boil, season with salt and cook 1 hour, skimming the lentils as need be
  • Cook lentils 1 hour at low boil
  • Drain if more than 2 cups of liquid remain and remove bay and onion from lentils
  • For the soup base, steep mushrooms in stock in a saucepot over medium heat
  • Reduce liquid to 6 cups, remove the mushrooms and finely chop
  • Heat a soup pot or Dutch oven over medium-high heat with EVOO, add carrots, celery, onion, leek, fennel, garlic, season with salt and black pepper or white pepper, add a little nutmeg (about ¼ teaspoon), soften 5 minutes and add tomato paste, stir to combine, add wine, herbs, stock and mushrooms, lentils, and simmer 30 minutes
  • Add the kale or spinach to wilt, and adjust salt and pepper
  • Serve lentils in shallow bowls with toppings of choice
  • (If using, mix the chopped and toasted walnuts with parsley and stir the crème fraiche with a touch of lemon juice, Dijon mustard and herbs
  • )

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LIGHTER SPANAKOPITA RECIPE - BBC GOOD FOOD
This traditional Greek spinach and feta cheese pie gets a healthier makeover - we've slashed the fat, salt and calories
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Greek
Calories 274 calories per serving
  • Place the tin on the heated baking sheet and bake for 25-30 mins until the pastry is crisp and golden. Leave to cool for 10-15 mins. Remove the tin and transfer to a serving plate. If your tin doesn’t have a loose bottom, carefully upturn it onto a flat board, then flip it over onto the serving plate. Serve warm or cold with minted yogurt dip and a tomato, cucumber & pepper salad (see below), if you like.
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