Double Duty: Spinach & Cream Cheese Filling
I love a recipe that can be used in more than one thing. This spinach filling is very easy to make, relatively cheap, and can be used in several recipes including: mini puff pastries, a quiche, a rolled chicken breast/chicken thigh, or a baked into a pasta. I used fresh spinach - of course you can use frozen, just make sure you thaw and drain!
Ingredients:
250 grams - 8 cups of chopped fresh spinach (or 2 8 oz packages of frozen, thawed and drained)
two tablespoons olive oil
250 grams - 8 oz of cream cheese, brought to room temperature
pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried garlic powder
1/2 teaspoon sweet paprika
1/2 teaspoon dried onion powder
1/2 teaspoon black pepper
pinch of sea salt
juice of half of lemon
35 grams - 1/3 cup parmesan cheese (you can use the green can, no judgement)
one egg
optional - 30 grams - 1/3 cup pine nuts (these are costly, if you have them great if not, skip it)
Directions:
If using fresh spinach, cook in olive oil until wilted over medium heat, making sure just about all the water is out, and finish with the lemon juice. Set aside. If using frozen, ensure that it is well drained or this becomes a soupy mess.
For the filling, mix the cream cheese, red pepper flakes, paprika, dried oregano, garlic powder, onion powder, black pepper and salt. Mix evenly. Then add the spinach. Finally add the cheese, egg, and pine nuts and you are ready to go!
What to make?
Quiche: Spread the filling in a pre-made crust, and on top add 3 eggs mixed with 1 Cup - 230 mL of whole milk. Bake it off at 200C - 400F for 35-40 min
Appetizers: Mini spinach rounds - Cut a puff pastry into 12 even squares or 24 mini squares with the parchement still attached. Fill each pastry with filling half way and sprinkly with a bit of parmesan. Bake at 200 C- 400 F for 20 (mini muffin pan) or 35 minutes depending on your oven
Main dish: Chicken Roulade - Take 4 pounded half chicken breast pieces (that is about a 150 grams - 5/6oz piece) and season with lemon pepper. In the middle of the chicken lay out 2-3 tablespoons of filling and wrap well, use a toothpick if its coming apart. Place in a oiled baking dish and cover with bread crumbs and some parmesan cheese. Bake for 25-35 min at 175 C - 350 F. This one is my favorite!
Side Dish: Pasta al Forno - Take about 350 grams of dried rigatoni, ziti, or shell pasta and cook half way and drain. In a baking dish, mix the filling, pasta and drizzle with mozzerella, besciamel sauce or add a bit of tomato sauce just for the top. Bake it all at 175C - 350F for 35- 40 minutes.