Fresh Cheese With Spinach Recipes

EASY CHEESY SPINACH

Steps:

• Heat the butter in a 12-inch saute pan over moderate heat. Add the onions and cook until soft, about 8 minutes. Whisk in the cream cheese and let melt. Fold in the spinach until evenly combined. Add up to 3 tablespoons water if the mixture seems too dry. Sprinkle the nutmeg on top and season with salt and pepper.
• BYOC: Lemon zest and juice would bring a little bit of sunshine to this dish. Just add with the salt and pepper.

SAVORY CHEESE AND SPINACH PIE RECIPE

Steps:

• Preheat the oven to 400 degrees F. Set a large sauté pan over medium-low heat, and set out a 9X13 inch baking dish.
• Add the ghee to the sauté pan. Once melted, add the onions and celery. Sauté for 5-8 minutes to soften and release the moisture.
• Next add the spinach. Sauté another 5-8 minutes until the spinach has completely wilted down. Then add the scallions, parsely, mint, and dill. Sauté another 2-3 minutes.
• Move the cooked greens to a fine mesh strainer. Press the greens down to remove as much moisture as possible. Then use a paper towel to press again until the greens seem dry. *Too much moisture in the filling will make it difficult for the pasty sheets to stay crisp.
• Place the dried greens back in the pan. Add in all cheese, eggs, and seasonings. Mix well.
• Prepare a small bowl of melted ghee. Brush a thin layer of ghee across the bottom of the baking dish. Place a filo sheet out on a clean work surface. Brush the top of the filo sheet with ghee. Then lay another filo sheet across the top. Continue to layer and brush the filo until you have 6 sheets stacked. Move the stack to the baking dish.
• Spread the spinach and cheese filling evenly over the pastry sheets.
• Then prepare a second filo stack for the top crust. However, this time overlap the filo sheets so they are wider than the top of the baking dish. You want to have a wide enough stack to be able to create wrinkles in the top crust. Brush and overlap 6 filo sheets with a 2-inch lip on either side, so the final stack is 4 inches wider than the bottom stack.
• Move the filo stack to the top of the baking dish. Tuck the edges into the corners and sides. Gently press the top down, just a little, to create wrinkles in the top crust. Brush the top with ghee.
• Bake the spinach pie for 35-40 minutes, until golden brown. If the crust starts to look brown too early, cover the top loosley with a piece of foil, and continue baking.
• Allow the pie to cool for at least 5 minutes. Then cut into 12 pieces and serve.

QUICK AND EASY SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

FRESH CHEESE WITH SPINACH

Steps:

• Stir together turmeric, 1 1/2 cups water, and paneer and let stand 20 minutes. Drain cheese in a sieve and gently pat dry.
• Cook spinach in remaining 1/2 cup water in a large saucepan, covered, over moderately high heat until wilted and tender, about 2 minutes. Coarsely purée spinach, without draining, in a food processor. Mash garlic with ginger to a paste.
• Heat 6 tablespoons ghee in a large nonstick skillet over moderately high heat until hot but not smoking, then brown paneer in 2 batches, gently turning to avoid breaking up and transferring to a bowl as browned. Add onions and sauté, stirring, 5 minutes. Reduce heat to moderate. Add garlic paste and cook, stirring, until fragrant, about 1 minute. Add coriander, chile powder, asafetida, and cinnamon stick and cook, stirring occasionally, until onions are tender, 4 to 6 minutes. Add tomatoes and spinach purée and simmer sauce, stirring occasionally, until thickened and almost all of liquid is evaporated, 2 to 4 minutes. Gently stir in paneer and salt to taste.

CREAMED SPINACH WITH FRESH SPINACH

Steps:

• Melt butter in large saucepan over medium heat; add minced garlic and cook, stirring for 30 seconds.
• Wash spinach, and add it to the pan, cooking it in the water that clings to it after washing. Cook until its wilted and tender, approximately 3 minutes.
• Drain spinach well after cooking. (Do not omit this step.)
• In a bowl, mix heavy cream and Parmesan cheese.
• Return spinach to saucepan; add heavy cream mixture. Cook until hot and cheese has melted.
• Season generously with black pepper and salt, to taste.

BAKED SPINACH & CHEESE

Steps:

• Coarsely chop the spinach.
• Melt the butter over medium heat & when bubbly add onion& garlic.
• Saute for 2 minutes.
• Add spinach, salt & pepper.
• Cover & reduce heat to low steam for 3-4 minutes.
• Put half of the cheese into an 8" greased casserole dish.
• Add spinach, & nutmeg.
• Cover with remaining cheese.
• Bake in 350F for apprx 20 minutes or until cheese is browned.