Loading...

Spinach savoury crumble.

Print Recipe
Spinach savoury crumble.
Servings
4
Servings
4
Instructions
  1. Put spinach in a pan with garlic, oil, salt and pepper. Cook until all the water is evaporated and spinach are cooked.
  2. Mix in a bowl breadcrumbs, feta cheese, Parmesan and salt and pepper to taste. You have to end up with a sandy and crumbly mix, you can add a little oil if the mix is too dry.
  3. Put spinach in a ovenproof pan, cover with crumbles and bake at 356°F until the crumble is golden.
Recipe Notes

Of course you can use fresh spinach, it's even better and the making off is the same, you have to wash and rinse well the vegetables then put them in the pan until all the water is gone and the spinach are cooked.

You should use about 31 oz fresh spinach.

You can also sautee spinach in the pan with butter and some Parmesan to enrich this side dish.

Eggplants’ patties.

Print Recipe
Eggplants' patties.
Instructions
  1. Wash eggplants, with a toothpick make some holes on each one and bake them at 360°F untill you can easily
  2. insert a toothpick inside.
  3. Carefully peel each eggplant and, with the help of a spoon, put the pulp into a pan with oil, garlic, salt and pepper.
  4. Cook untill water in excess dry out, let it cool for a while then add egg, minced basil and marjoram and cheese.
  5. Add now breadcrumbs untill you have a mixture that stick together and form patties, the size of a mini burger.
  6. Dust them in flour and bake at 400°F on a greased pan for about 20 minutes.
Recipe Notes

You can deep fry them but of course you can call them "light" then! You can serve them hot or warm with a good tomato sauce.

Greek style stuffed eggplants.

Print Recipe
Greek style stuffed eggplants.
Instructions
  1. Cut eggplants in half on the long side, empty them with a knife or a spoon.
  2. Dice the pulp and sautee it in a pan with oil and garlic then adjust salt and pepper.
  3. Put pulp in a bowl with crumbled feta, breadcrumbs and pine nuts slightly roasted in a pan, mix well.
  4. Stuff the eggplant's halves, pour a little oil then bake at 356°F for about 20 minutes.