How To Make Wrapped Spinach and Cheese ?
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How To Make Wrapped Spinach and Cheese ?

The spinach and cheese sack is an opportunity to prepare vegetables in a different way, colorful and incorporating other textures to the dish that will draw attention to even the smallest. We show you how to prepare it with some recommendations.

A bag of spinach and cheese can be filled in multiple ways and with different ingredients. We have made a simple mixture of sautéed spinach with mushrooms and cottage cheese, but you can make another kind of fried with spinach and prepare a sauce to accompany it. I ate it with Boletus sauce on the previous occasion and it was sublime.

 

The first recommendation to make these spinach and cheese sachets is to talk about the dough or pasta to be used. The filo paste is a possibility because its final texture is very crunchy but, being so finite is broken at once, so the best option is going to be the pasta brick that is also crunchy but is a bit thicker, so it is easier to work with it and, if you do not find, you can also try with wafers or puff pastry.

 

We have used cottage cheese or ricotta but you can use goat cheese or opt for a milder flavor like a little brie or a spoonful of cream cheese, which is also amazing.

 

Wrapped Spinach and Cheese : Ingredients

 

  • Spinach
  • Cheedar or Mozzarella cheese
  • Mushrooms
  • Pasta brick, filo, puff pastry or wafers
  • Olive oil
  • Salt
  • Pine
  • Chives

Spinach Sachets: Preparation

 

Toast the pine nuts a little in the frying pan so that they have a crisper touch.
For this recipe you can use frozen or fresh spinach, depending on what you have at home. If they are frozen it is important that you drain them well once they have thawed and then sauté in a frying pan with a little oil and a clove of garlic.
The fresh spinach bulge a lot but then you will see that they are reduced at once and there is almost nothing, so do not cut yourself into pouring a good amount of spinach to keep some bags well filled.

Peel and laminate mushrooms finely. Add to the frying pan and let it be done with the rest of the vegetables. When they are ready, you incorporate the sprockets, try the salt and rectify it if necessary.
The spinach has a lot of water, so it is important that they drain well this fried so that they do not moisten the dough excessively.
In the middle of the dough you have chosen, pour a few teaspoons of filling and then carry all the ends up to close it. You can tie it up with a little chives and ready. We have also made one in the form of a package, to see how it was aesthetically.

 

them in a tray suitable for the oven and put it in the oven preheated to 200 º. As soon as it is golden it is removed and served.

 

Enjoy!

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William Johnson

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