Spinach Olive Oil Cupcake Recipes

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SPINACH CUPCAKES



Spinach Cupcakes image

Provided by Duff Goldman

Categories     side-dish

Time 1h5m

Yield 6 cupcakes

Number Of Ingredients 9

Nonstick cooking spray
1/4 cup heavy cream
2 extra-large eggs
Kosher salt and freshly ground black pepper
2 cups leftover creamed spinach
8 ounces feta
3 ounces cream cheese, at room temperature
Paprika, for garnish
2 tablespoons chopped chives

Steps:

  • Preheat the oven to 375 degrees F. Spray a 6-cup standard muffin tin (or the 6 middle cups of a 12-cup tin) with cooking spray and set aside. Whisk together the heavy cream and eggs in a large bowl and sprinkle with some salt and pepper. Add the leftover creamed spinach and thoroughly combine. Divide the spinach mixture among the muffin cups in the prepared pan. Bake in the middle of the oven until the tops are golden and they spring back to the touch, about 25 minutes. Allow to cool to just warm or room temperature before frosting.
  • Meanwhile, add the feta and cream cheese to the bowl of a food processor and pulse until light and fluffy. Transfer to a pastry bag fitted with a large round tip.
  • Pipe the tops of each of the spinach cupcakes with some of the feta frosting. Top each with a sprinkle of paprika and some chopped chives and serve.

BRUNCH TART WITH SPINACH, OLIVES AND LEEKS



Brunch Tart With Spinach, Olives and Leeks image

Provided by Ted Allen

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
2 fat leeks (white and pale parts only), coarsely chopped and washed (2 cups)
1/2 medium onion, chopped
2 cloves garlic, chopped
8 ounces baby spinach, coarsely chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 15-ounce container ricotta cheese
3 large eggs
1 teaspoon fresh thyme leaves
1/2 cup halved pitted kalamata olives
All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed in the refrigerator

Steps:

  • In a large saute pan, heat the olive oil over medium heat. Add the leeks and onion and cook, stirring occasionally, until wilted, 5 minutes. Add the garlic, stir and cook until fragrant, 1 minute. Add the spinach and cook until wilted and tender, 2 minutes. Remove from the heat, taste and season with salt and pepper as needed; let cool.
  • Meanwhile, in a large bowl, whisk the ricotta, 2 eggs, the thyme and 1/2 teaspoon salt. Fold the cooled vegetable mixture and the olives into the ricotta mixture.
  • Preheat the oven to 375 degrees F. On a lightly floured surface, roll out the pastry until it's 12 inches square. Using a 12-inch plate or just eyeballing it, cut the dough into a circle (knead the scraps into a ball and save for another use-cheddar straws, say). Transfer the dough to a parchment-lined baking sheet. Spoon the tart filling into the center, leaving a 2-inch border of pastry. Lift the pastry edges and fold over the filling, creasing the dough as needed and leaving the filling exposed in the middle. In a small bowl, whisk the remaining egg with 1 tablespoon water and brush a thin layer of the egg wash on the exposed pastry, taking care not to let egg run down the sides to the pan.
  • Bake until the pastry is golden brown, about 45 minutes. Remove from the oven and let rest 10 minutes before serving.

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