Tender, fresh spinach is delicious insalads, pasta, soups and dips and is an easy, healthy addition to many meals. Plus it’s versatile—spinach is equally tasty raw or cooked. And spinach teems with important nutrients, such as folate, vitamin E and lutein, to keep your body strong. Lots of healthy gourmet food recipes are just a click away.
Folate is necessary for the production of new cells, including red blood cells. Vitamin E acts as an antioxidant, particularly in protecting cell membranes from damage, and scientists hypothesize that it has a role in immune function, DNA repair, the formation of red blood cells and vitamin K absorption. Lutein may be able to reverse some of the symptoms of age-related macular degeneration. Eat well and stay strong with these delicious, healthy spinachrecipes.
For the Pastry:
1 2/3 cups all purpose flour
¼ cup yellow cornmeal
1 teaspoon salt
¾ cup cold butter, cut into small pieces
2 teaspoons white vinegar
1 to 2 tablespoons ice water
For the Filling:
1 ¼ lbs. skinless, boneless chicken breasts
1 + ½ teaspoons salt
2 (10 oz.) packages frozen spinach, thawed
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
¼ cup raisins
¼ cup pine nuts
4 oz. thinly sliced ham
¾ cup heavy cream
Freshly ground pepper
1. Make the pastry by stirring together the flour, cornmeal, and salt. Using a pastry blender or your hands, add the butter and cut in until the mixture looks similar to coarse crumbs.
2. In another bowl, whisk together the egg, vinegar, and 1 tablespoon of ice water. Sprinkle this mixture over the cornmeal mixture. Stir with a fork until the dough begins holding together. Add another tablespoon of cold water, if necessary.
3. Roll the pastry into a ball and cut into 2 pieces. Flatten into discs and wrap in plastic wrap. Refrigerate for 30 minutes or more.
4. To make the filling, place the chicken in a large pan. Add 1 teaspoon of salt and cover with water. Bring to a boil. Reduce the heat and simmer for 10 minutes. Drain and bring to room temperature. Using 2 forks, shred the chicken.
5. Place the spinach in a colander and press down on it to remove any excess liquid.
6. Pour the oil and butter into a large skillet placed over medium high heat. Once the butter is melted, add the spinach, garlic, raisins, nuts, and ham. Cook until liquid evaporates, about 5 minutes, stirring now and then.
7. Pour the spinach mixture into a large bowl. Add the chicken, eggs, cream, ½ teaspoon salt, and some freshly ground pepper.
8. Preheat the oven 350 degrees F.
9. Place 1 pastry disc between two pieces of floured waxed paper and roll into an 11 in. circle. Place it in a 9 in. pie plate.
10. Pour the filling into the lined pie plate.
11. Roll the second pastry disc out and place it over the filling. Cut 3 or 4 slits in the top crust.
12. Bake 45 to 50 minutes, or until the pastry is golden.