Spanish Spinach Loaf Recipes

SPANISH SPINACH AND CHICKPEAS - ESPINACAS CON GARBANZOS

Steps:

• Rinse 1 cup of jarred chickpeas under cold running water, shake off any excess water and set aside, reserve 2 cups of tightly packed bagged spinach, reserve 1/2 cup of canned tomato puree, thinly slice 4 cloves of garlic and finely dice 1/2 of an onion
• Heat a medium sized non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the oil add the sliced garlic and diced onions and mix with the oil, about 4 minutes later and the onions and garlic have developed a light golden color season with a generous 1/4 teapsoon of cumin, a generous 1/4 teaspoon of smoked paprika and mix everything together, then add the 1/2 cup of tomato puree, season with sea salt, freshly cracked black pepper and a pinch of white sugar and mix everything together, about 2 minutes later add the 2 cups of tightly packed bagged spinach, place a lid on the pan and lower the fire to a LOW heat
• Two minutes after adding the lid to the pan remove it, then add the 1 cup of chickpeas, season again with sea salt and freshly cracked black pepper and mix everything together until well combined, cook for about 4 minutes and then transfer the mixture into a shallow bowl
• Enjoy!

CATALAN SPINACH (ESPINACAS A LA CATALANA)

Steps:

• Gather the ingredients.
• Wash the spinach thoroughly under cold running water to remove all sand and debris.
• Trim off the stems.
• Steam the spinach for only 2 to 3 minutes.
• Remove from pan immediately and allow to drain thoroughly.
• Peel and slice the garlic.
• Pour a few tablespoons of olive oil to cover the bottom of a large frying pan .
• Heat pan on medium and sauté garlic for 1 to 2 minutes.
• Add the currants and pine nuts to the pan and continue to sauté for 1 minute.
• Add the drained spinach to the pan and mix well, coating with oil.
• Salt to taste.
• Lightly toast the slices of bread, cut in quarters, and serve on the side of the plate.

BAKED SPINACH DIP LOAF

Steps:

• Preheat oven to 375°. Reserve 1 tablespoon crumbled bacon for topping. Beat cream cheese and mayonnaise until smooth. Stir in spinach, water chestnuts, 1 cup cheese, half of the green onions, garlic, seasonings and remaining bacon., Cut a 1-1/2-in. slice off top of bread. Hollow out the bottom, leaving a 1/2-in.-thick shell. Cut all removed bread into cubes for serving. Fill shell with dip. Wrap in heavy-duty foil, tenting foil over dip. Bake on a baking sheet 1-1/4 hours., Open foil carefully, allowing steam to escape. Sprinkle dip with remaining cheese and green onion and the reserved bacon. Bake until cheese is melted, 10-15 minutes. Serve warm with cucumber and cubed bread.

SPINACH LOAF

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
• Place the eggs and milk in a large bowl. Add the bread and stir to combine.
• Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.
• Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.

TURKEY SPINACH MEAT LOAF

Steps:

• In a small skillet, saute onion in oil until tender; set aside. In a small bowl, combine the eggs, milk, lemon juice, salt, basil, oregano and pepper. Stir in the bread crumbs, spinach and reserved onion. Crumble turkey over mixture and mix well. , Shape into a 12x5-in. loaf; place in a 13x9-in. baking dish coated with cooking spray. Spoon salsa over top. , Bake, uncovered, at 350° for 30 minutes. Drizzle with butter; bake 30-35 minutes longer or until no pink remains and a thermometer reads 165°.

TURKEY-SPINACH MEATLOAF

Steps:

• Place garlic cloves in small saucepan, add enough olive oil to cover them, and place over very low heat. Cook about 40 minutes, until garlic is tender but not browned. Drain garlic, and reserve oil. While garlic cooks, remove and discard stems and heavy leaf ribs from spinach.
• Place onion in nonstick sauté pan over low heat. Cook until translucent, about 2 minutes. Add spinach leaves and salt, and stir until spinach wilts. Line a small baking sheet with several thicknesses of paper towel, and spread spinach mixture on towel and refrigerate to cool.
• Heat oven to 375 degrees. In a mixing bowl or bowl of an electric mixer combine turkey, thyme, pepper, cayenne and cooked garlic cloves; mix well.
• Remove spinach from refrigerator, and chop. Add to mixing bowl, and mix well by hand or on low speed by machine. Form into loaf shape.
• Heat a heavy skillet, preferably oven-proof. Add a little of the garlic oil and sear loaf top and bottom until lightly browned. Sides can be seared but only if you have a very large spatula to turn loaf easily. Place skillet in oven or transfer loaf to shallow baking dish, then place in oven. Bake about 50 minutes, until a thermometer registers 160 degrees. Remove from oven and serve, or refrigerate and serve cold. Reserve remaining garlic oil for another use.

SPINACH LOAF

Steps:

• Squeeze excess liquid from the spinach; set aside.
• In a mixing bowl, combine the eggs, cheese, bread crumbs, vinegar, salt and pepper.
• Stir in the well-drained spinach; pat mixture into a greased 8x4x2" loaf pan.
• (At this point, loaf may be covered and refrigerated overnight, if desired).
• Bake, uncovered, in a 400 degree oven for 20-25 minutes or until a knife inserted in the center comes out clean.
• Meanwhile, in a medium skillet, cook bacon until crisp.
• Remove from skillet, reserving 2T.
• pan drippings.
• Drain bacon on paper towels.
• Cook the onion and peppers in the bacon drippings in the skillet for about 5 minutes, or until tender.
• Stir in the flour and dash pepper; gradually stir in the water.
• Cook and stir until thickened and bubbly; cook 1 minute more.
• Stir in bacon and tomatoes; heat through.
• To serve, invert spinach loaf onto serving platter and cut into slices.
• Spoon bacon/tomato sauce over.

SPANISH MEAT LOAF

Steps:

• Mix thoroughly beef, 1/3 cup of the sauce and the remaining ingredients.
• Spread in ungreased loaf pan, 9x5x3 inch.
• Spread remaining tomato sauce over loaf.
• Bake in 350°F oven for 1 1/4 hours.

SPINACH MEATLOAF

Steps:

• Mix EVERYTHING together.
• EXCEPT STEAK SAUCE.
• Shape into a loaf and bake 45 min at 350, add steak sauce on top the last 10 minutes.

SPANISH SPINACH LOAF

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In a medium sized sauce pan, melt the butter over medium heat.
• Add the onion powder, nutmeg and salt.
• Add the soup, spinach and bread crumbs and eggs and mix well.
• Pour mixture in to a 9x5 loaf pan that has been sprayed with cooking spray.
• Bake for 1 hour or until knife inserted in to the center comes out clean.
• Allow to cool for 10 minutes in pan, then invert onto a serving platter and cut into 1 inch slices.
• FYI this is a perfect make ahead dish. Just reheat as needed.