Spinach Pizza, Italian: Pizza Spinaci

Spinach pizza gives pizza a different flair with its delectable change of toppings. The crust is made of multigrain crust which is quite crispy.

If you’re looking for a recipe that’s easy to make especially for your kids, something which is quick to whip yet full of nutrition, this is the perfect recipe for you.

Ingredients

Multigrain Crust:

• Olive oil – ¼ cup
• Skim milk – 2/3 cup
• Baking powder – 1 tsp
• Yellow cornmeal – ¼ cup
• Flour – ½ cup, whole wheat
• Flour – ½ cup, all-purpose
• Oat flour – 1 cup, 1 ¼ cups of oats blended until they become fine

Toppings for the Spinach Pizza:

• Mozzarella cheese – 1 ½ cups, part-skim, shredded
• Mushrooms – 1 cup, fresh, sliced
• Frozen spinach – 10 ounces, thawed then drained; or fresh spinach – 2 cups, torn
• Pizza sauce – 8 ounces
• Ground beef (vegetarian) – ½ lb; lean ground beef would also work (for non-vegetarians)

Directions

For the crust

1. On a wide chopping board or clean counter, combine the baking powder, cornmeal, whole-wheat flour, all-purpose flour and oat flour. Make a crate in the middle of the flour mixture and slowly mix the milk and oil. Using a fork, gradually mix the flour to the milk and oil mixture until dough is formed.
2. Gently knead the dough for about 10-12 strokes. Get a 12-inch pizza pan and lightly grease it. Press dough in the pan, building up on its edges.
3. Put the pan in the oven and bake at 425 degrees F temperature for about 12-15 minutes until the dough is brown.

For the toppings

1. Warm the ground beef (vegetarian) in a saucepan or microwave. If you’re using ground beef, you need to cook them first until they’re not pink anymore and mix it with pizza sauce.
2. Arrange your spinach on your pizza crust. Top with the “meat” mixture. Arrange the mushrooms on top of the meat and then sprinkle with mozzarella cheese.
3. Bake in the oven at 425 degrees F for about 10-15 minutes.

Traditional way of making pesto

It’s always great to have a simple spinach-pesto recipe which you can whip easily. This recipe is great for those who don’t like basil. You simply need to toss the spinach-pesto along with cooked pasta to make a simple but amazing meal for your family.

This spinach pesto recipe can also serve as a dish for a dinner party. This can be prepared ahead of time which will give you more time to spend mingling with your guests rather than rushing with the preparations in the kitchen. This very easy spinach pesto recipe is guaranteed to please any crowd!

Ingredients

• Black pepper – 1/8 tsp, freshly ground
• Sea salt – ¼ tsp
• Extra-virgin olive oil – 2 tbsp
• Pine nuts – ½ cup, toasted
• Garlic – 3 cloves
• Parmesan cheese – ¼ cup, freshly grated
• Parsley – ½ cup, fresh
• Spinach leaves – 2 cups, well washed, stemmed

Directions

1. Put all the ingredients of the spinach pesto in a food processor. Process until you will produce a fine taste.
2. Transfer the produced paste in a glass container. Coat thinly with olive oil on top of the paste. This will prevent the pesto’s top from getting discoloured.
3. Keep the pesto refrigerated. The shelf-life of the spinach pesto can last up to 3 weeks.

Tip

You can make this dish every 3 weeks as a wonderful dinner option that you can fall back on. You just simply need to boil pasta then toss it with your spinach pesto next time you are in a hurry. Click here for more pesto recipes.

Hot spinach goes well with sausages or bacon

Many vegetable lovers are used to preparing spinach the traditional way, spinach with egg (hard-boiled), mushrooms and some bits of bacon sprinkled on top. Now, there’s another way to prepare this dish with a unique twist simply by wilting the leaves of the spinach and then serving the dish warm.

Follow the step by step guide in making a simple, yet quick hot spinach salad.

Ingredients

• Olive or vegetable oil – ¼ cup
• Pepper and salt – 1 pinch, to taste
• Vinegar – 1 tsp
• Mushrooms – 1 cup, sliced
• Eggs – 3 pieces, hard-boiled
• Bacon – 3 slices
• Spinach – 1 bag, fresh
• Water – 2 cups
• Paprika – ¾ ounce

Materials

• Small pot
• Frying pan
• Container or bowl – microwave safe
• Large bowl

Directions

1. Boil some water in a pot. When it starts bubbling, slowly put the 3 eggs and leave it in the boiling water for about 20 minutes. Set aside to cool after they’re cooked.
2. While waiting, fry the bacon in the pan.
3. Get the microwave-safe bowl or container and empty the bag of fresh spinach. Wash them. Put 2 cups of water and put it in the microwave on medium level until spinach is warm and tender. Get rid of the excess water.
4. Transfer the warm spinach to a large bowl and. Crumble the strips of bacon.
5. Add the mushrooms.
6. Take the eggs and gently get rid of the shells. You can crumble or slice the eggs then mix in the spinach salad.
7. To make a tasty and quick dressing, get a separate bowl and simply mix the vinegar, pepper, salt, paprika and vegetable/olive oil.
8. Pour your dressing over the warm spinach salad. Gently toss then serve.

Tip

Serve this hot spinach recipe for that next luncheon with family and friends. This recipe goes well with sausages instead of bacon, too.

Ingredients

• Hellman’s Mayonnaise – 1 jar (16 oz)
• Green onions – 3 pieces
• Water chestnuts – 2 cans, sliced
• Vegetable soup mix (Knorr) – 1 package
• Sour cream – 1 container (1lb)
• Spinach – 1 package, frozen and chopped

Directions

1. Thaw the package of spinach. As much as you can, squeeze out all of its juice. One way to do this is by using a paper towel to wrap up the chopped spinach and giving it a good squeeze. Once the juice has already been extracted, put them in a large mixing bowl. Shred everything apart. This way, it would make mixing easier for you rather than having everything as a clump.
2. Dice the green onions and water chestnuts. Toss them in the spinach bowl. Add the vegetable soup mix.
3. Add the content of Hellman’s Mayonnaise jar and also the sour cream. Stir. Make sure that all the ingredients are mixed up well.
4. Refrigerate when everything’s done. The overnight storage in the refrigerator will help thicken the spinach dip.
5. Thoroughly stir your dip before serving.

Tip

The spinach dip is best enjoyed with any of your favourite crackers. If you might want to spice it up a little bit, go for some pesto. It blends in perfectly and adds the fresh flavor of basil, pine nuts (in the best case) and the richness of Parmesan.

Creamed spinach

Creamed spinach is such a wonderful side dish which would go well with anything, especially prime rib and steak. If you want to add something special to a traditional meal, this recipe would bring something new to your table.

Creamed spinach is very easy to make and is worth a try for every spinach-haters who would surely become converts in no time. This is a very nutritious recipe where you’ll be guaranteed a huge dose of Vitamin A to your diet.

Yields: 4 servings

Ingredients

• Nutmeg – a few gratings
• Black pepper – a couple of twist
• Sea salt – to taste
• Flour – 25 g, plain
• Butter – 50 g, unsalted
• Bay leaves – 1 to 2 pieces
• Whole milk – 250 ml
• Onion – 1 piece, peeled, cut to thick slices
• Spinach – 500g, fresh

Directions

1. Take out the spinach and trim. Strip out the coarse parts of the central stalk. Wash well and get rid of all the grains. In a large saucepan, cook the spinach and cover them. There’s no need to add water since the droplets which were clinging to the leaves when they’re washed will be sufficient enough. When the leaves are cooked through and wilted, allow them to be refreshed briefly with cold water. Squeeze them using your hands and get rid of as much water as you possibly can. Roughly chop the cooked spinach.
2. In a pan, put the bay leaves and onion together with the milk. Bring to a near-boiling point. Take the pan away from the heat and leave for about 10 minutes to infuse. Using a strainer, pour everything to a jug which has been pre-warmed. Discard bay leaves and onion.
3. Using the same pan (no need for it to be washed), melt the butter and slowly mix the flour in it. Stir until you obtain a loose roux. Gently cook this mixture for about 2 minutes. Add half of the seasoned milk and then stir. When you’ve obtained a smooth and thick sauce, pour in the rest of the seasoned milk. Allow it to boil then gently simmer for about 1 minute. Season with nutmeg, pepper and salt.
4. Stir in the cooked and chopped spinach. Thoroughly heat until it’s hot but don’t leave it to bubble for over one minute. Season with pepper, salt and nutmeg. Serve in a large bowl.

Tip

You can add more nutmeg, if preferred.

Palak soup would be great if served as an appetizer to any of your favourite curry dishes. Follow these simple procedures for this delectable Indian spinach recipe.

Ingredients

• Croutons
• Pepper and salt – to taste
• Butter – 2 tbsp
• Cream – 1 tbsp, fresh
• Flour – 2 tbsp
• Onion – 1 piece, sliced
• Milk – 1 cup
• Sugar – 1 tsp
• Cloves – 2 pieces
• Ginger – ¾ inch piece
• Cinnamon stick – 1 inch
• Green chillies – 1 to 2 pieces
• Fresh Spinach – 2 bunches
• Water – 4 cups

Directions

1. Thoroughly wash the leaves of the spinach. Get rid of the stems.
2. Heat the butter in a pressure cooker. Put the sliced onions and cook until they become transparent and soft.
3. Add the cloves, cinnamon and green chillies.
4. Add the sugar and spinach. Allow to cook for about 2 minutes. You’ll know when the leaves are ready when you see them wilting.
5. Add water and then the ginger. Stir the mixture well and then cover. Set the pressure cooker’s weight to boil your spinach mixture for 7-10 minutes, or until the cooker’s first whistle. Take the pressure cooker from the heat and allow pressure from the cooker to escape.
6. Once everything’s cooled, get rid of all the whole spices from your spinach. Drain and set the water aside. Put the spinach in a blender and puree until smooth.

Sauce Preparation

1. Get a medium-sized saucepan and melt the butter. Gradually add the flour and cook for approximately 2 minutes until flour becomes golden.
2. Remove the mixture from the heat. Slowly mix the milk and then stir.
3. Put the pan back in the heat and allow it to simmer until it reaches a creamy and thick consistency.

Finishing The Soup

1. In another saucepan, heat the drained water and mix the spinach puree on a medium-level heat for about 2-3 minutes.
2. Slowly add the sauce mixture when the spinach starts boiling. Continue cooking for about 4-5 minutes until it would reach a creamy and thick consistency.
3. Garnish with croutons, pepper, salt and fresh cream. Serve and enjoy!

Tip

Palak soup is best enjoyed during cold weather and goes well with other Indian recipes, such as lamb curry.

Frozen vegetables are also very convenient. Many people usually opt great tasting frozen vegetables which still need to be thawed rather fresh vegetables which have become bland because they’re not in season. Spinach is one of those vegetables which can be frozen and it can be prepared in many ways.

Materials and Ingredients

• Various ingredients (for different recipes)
• Frozen spinach
• Mixing bowl
• Pan

Directions

1. Since you’re using frozen spinach, a little thawing is required. You can do this over heat but not cooking full-on. You simply need to put the spinach in a pan on a low-level heat. Cover. Leave to thaw and cook for about 40 minutes. By that time, your spinach should already be thawed and ready to be served. You can also use it for intensive cooking as your recipe requires.
2. One simple recipe involves mushroom, garlic and onions. You simply need to do the first procedure then take the thawed spinach from the heat. Drain the water from the pan. In a separate pan, heat olive oil and then sauté some sliced onions, crushed garlic and some sliced mushrooms for 10 minutes or until the onions become golden. Add the thawed spinach and then cook until it’s a bit wilted. Frozen spinach can also be used in omelettes. Again, you simply need to do the first procedure. Beat desired number of eggs in a bowl. Add the spinach, then mix salt and pepper to taste. Heat olive oil in a pan then slowly pour the egg mixture along with your choice of toppings (mushrooms and peppers for example). Fold the omelette over and thoroughly cook.
3. A spinach dip would also be perfect. To make this, do the first procedure and drain the water from the pan. Gently squeeze out any excess water from the spinach itself. You can use strainer or just your hands. Refrigerate the spinach for an hour or more. Get a medium-sized bowl and mix the spinach with ranch dressing (4 tbsp), crushed garlic (1-2 tbsp), sour cream (1 cup), pepper and salt to taste. This recipe is very simple yet tastes so great!

Tip

You can skip the garlic if you don’t like it.

Fresh spinach leaves

This is a spinach recipe which involves everything fresh. There’s quite a bit of preparation involved in this recipe which needs advanced preparation. The salad can be done at the last moment, though.

This is a recipe which can be enjoyed as a summer dish. Follow these easy procedures for your delectable fresh spinach recipe.

Preparation Time: 20
Cooking Time: Beetroot – 40 minutes, Peas – 5 minutes, Almonds – 2 minutes
Yields: 4-8 servings, depending whether it will be eaten as a side dish or main dish.

Ingredients

• English cucumber – ¼ piece
• Peas – 1 cup
• Almonds – 120 g (4 oz), flaked
• Feta cheese – 120 g (4 oz), cubed
• Baby or cherry tomatoes – 120g (4 oz)
• Beetroots – 6 medium
• Spinach leaves – 250 g (8 oz)

Salad dressing

• Olive oil – 3 tbsp
• Balsamic vinegar – 1 tbsp
• Dijon mustard – 1 tsp

Directions

1. Pre-heat oven to 400 degrees F. Peel beetroots and then cut them into quarters. Drizzle a bit of oil over them. Put them on the roasting tray. Allow 30-40 minutes of roasting time or until everything’s cooked thoroughly. Set aside to cool.
2. Wash the spinach leaves well. Transfer them on a large platter or bowl.
3. Heat oil in a medium-sized pan. Put the almonds and toast for about 1-2 minutes until they become brown. Be careful not to burn them. Immediately remove from the pan and transfer on a plate. Set aside to cool.
4. Cook the peas and then drain. Set aside to cool.
5. Peel the cucumber and remove the seeds. Cut it into cubes.
6. To make the dressing, mix Dijon mustard, balsamic vinegar and olive oil in a medium-sized bowl. Pour over the salad. Toss well to coat.
7. Sprinkle the cucumber, peas, feta cheese, tomatoes, beetroots and finally, the almonds.

Tips

1. This fresh spinach recipe can be eaten as a main course. You can also include thin slices of seared lamb, seared beef or smoked ham if you want.
2. You can also add 1 cup of butternut (roasted) and toasted walnuts or pecans.

Ingredients

• Tomatoes – 1/3 cup, diced
• Black pepper – 1 tsp, freshly ground
• Kosher salt – 1 tsp
• Extra-virgin olive oil – 2 tbsp
• Butter – 1 tbsp, unsalted
• Garlic – 1 to 3 cloves, crushed
• Spinach – 1 bunch, organic

Directions

1. Chop off the roots of the spinach leaves. Clean and wash well. Soaking the spinach in the water for about 1-2 minutes and then rinsing a few times would work great.
2. Heat the olive oil on an average-sized sauté pan set on medium-level heat for about 2 minutes. Add the garlic and stir. Cook for a few minutes, but make sure not to burn it.
3. Add 1/3 of the spinach to the pan and cook until the leaves start to wilt. Add another 1/3 of spinach and repeat the process. Season with pepper and kosher salt. Stir for about a minute or half then add the rest of the spinach.
4. Add butter to the mixture and stir. Give the butter time to fully melt and cook for about 1-2 minutes. Do not overcook.
5. If you are preparing this in advance, you need to move it in a dish and keep it covered so that it will still be warm when served.

Tip

This would go perfectly well with any type of dish which has meat, fish or chicken.

Fresh spinach is the key for great salads

A lot of spinach salad variations have been popping every now and then. Versions which has been updated with different experimental ingredients have been introduced everywhere. Despite the different variations of spinach salad preparation, there are some people who would always prefer the traditional spinach salad recipe.

The best thing to do here is to get every ingredient fresh. Now, most spinach salad recipes are easy and quick to make, the traditional version is no different.

Ingredients

• Salt – to taste
• Black pepper – to taste, freshly ground
• Mustard – 2 tsp, whole grain
• Olive oil – 2 tbsp
• Balsamic vinegar – 1 tbsp
• Garlic – 1 clove, minced
• Eggs – 2 pieces, hard-cooked, sliced
• Bacon – ¼ pound, crisply cooked, drained, crumbled
• Green onions – 4 pieces, chopped coarsely
• Spinach – 1 pound, fresh

Directions

1. Thoroughly wash the spinach. Pay special attention to the leaves where grains tend to stick. Cut the roots off the stems. Pat dry after washing then tear the leaves into pieces.
2. Get a large salad bowl. Put the spinach and the onions. Mix well.
3. For the dressing, get a small bowl and whisk the pepper, salt, mustard, olive oil, balsamic vinegar and garlic.
4. Before serving, slowly pour the dressing over the spinach mixture. Toss well to coat.
5. Sprinkle the crumbed bacon over the spinach salad. Use the sliced eggs for garnishing.

Tip

The traditional spinach salad can be taken as an appetizer or as a main dish.