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Stuffed Irish blass with spinach, feta cheese and pine nuts.

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Stuffed Irish blass with spinach, feta cheese and pine nuts.
Servings
6
Ingredients
For the dough:
  • 250 g strong bread flour
  • 1 tsp fine salt
  • 1 tsp fast action dried yeast
  • 2 tbsp olive oil
  • 125-150 ml water
For the filling:
Servings
6
Ingredients
For the dough:
  • 250 g strong bread flour
  • 1 tsp fine salt
  • 1 tsp fast action dried yeast
  • 2 tbsp olive oil
  • 125-150 ml water
For the filling:
Instructions
  1. Pour the flour in a large bowl, add salt on a side and yeast on another side. Add the olive oil and pour the water, how much depends on the flour so add it step by step. Knead well by hands or with a mixer. Even with a mixer you will need about ten minutes to give the dough the right elasticity.
  2. Put the dough into a bowl, cover with a towel and let it rest in a warm place for about one hour ( some more if the place is not that warm).
  3. For the filling: heat the olive oil in a pan, add the garlic and cook until it turns to gold. Keep it off the pan. Add the frozen spinach and turn the heat up high. Cook stirring often. Put the spinach in a bowl and add the crubled feta, pine nuts and season with salt and pepper. Mix well.
  4. Turn on the oven at 220Β°C and line a tray with baking parchment. Transfer the dough on a flourly surfarce, knead gently and roll it out about 5mm thick.
  5. Cut out using a dish as a guide, four or six circles ( depends of course on how big you make them). Put some filling on every circle, close the buns and keep the seal under when you put them on the baking tray.
  6. Bake for about 15 minutes, eat them hot, warm or cold.

Spinach savoury crumble.

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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 356Β°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.