Spinach is an annual spicy vegetable, its leaves have a slightly sour taste and a bland aroma. Persia is considered its homeland and spinach has been known since ancient times. Spinach has two titles: “King of Vegetables” and “Broom of the Stomach” - for activating the activity of the pancreas and intestines. Spinach is prized high content proteins in green leaves. In terms of protein content, spinach is in third place among vegetables; only green peas and beans contain more protein. Spinach dishes are very healthy for people of any age. But they are most useful for diseases of the cardiovascular and nervous system, for hypertension, gastritis, anemia, exhaustion and anemia, diabetes mellitus, enterocolitis. Let's look at what dishes can be prepared from spinach.

Useful properties of spinach.

A valuable property of spinach is that it will help inhibit the growth of malignant tumors. It is used to prevent and treat cancer; spinach is used to treat radiation sickness.

Spinach leaves are very rich in many vitamins, mineral salts, big amount gland. Spinach is used in children's and dietary nutrition. It is easily digestible, since its leaves contain substances that stimulate the salivary and pancreas glands, and intestines.

Spinach acts as a mild diuretic and laxative, and has anti-inflammatory and tonic properties. It is easily digestible, and therefore it is useful for those who have recently undergone surgery or a serious illness.

Compound.

Spinach contains: water – 93.3%, proteins – 2.3%, carbohydrates – 1.7%, fats – 0.3%, fiber – 0.6%, mineral salts – 1%. It contains B vitamins, provitamin A, vitamin C.

Consumption restrictions.

Spinach also has contraindications. Patients with gallstones, kidney stones, urolithiasis and if you have gout, you should not eat spinach in large quantities.

What can you cook from spinach?

Spinach is added to soups, purees, pie fillings, omelettes and casseroles. You need to add sorrel to the cabbage soup with spinach for taste. As a side dish there is pureed spinach or with the addition of mashed potatoes. Spinach has a neutral taste and can be combined well with other foods: cheese, bacon, tomatoes, cream, scrambled eggs, beans, meat, pine nuts.

Sand may remain in the petioles, so the spinach leaves must be washed very well. Frozen spinach is also used for preparing dishes, which you can buy or freeze yourself.

Spinach can be eaten in any form. It is consumed fresh, frozen, dried, steamed, stewed, and preserved in the form of puree.

If you want to prepare pies or a main dish, place the spinach in boiling water for 1 minute, drain in a colander and squeeze. Frozen spinach also needs to be lightly squeezed.

How to cook spinach-based dishes?

Spinach soup.

Boil half a kilogram of spinach and chop in a blender, or take ready-made puree. Boil beef broth, remove the meat and cut it into pieces. Throw potatoes into the broth, you need 0.5 kg of them, cook until tender. Mash the potatoes directly in the soup. Add the spinach puree to the soup; when it boils, cook for 2 minutes. You need to prepare a dressing for the soup: add the juice of one lemon, a teaspoon of sweet paprika and a little ground black pepper to a glass of sour cream.

Meadow mashed potatoes.

Boil the potatoes, mash them, add butter, salt, milk. Mix mashed potatoes and spinach puree, beat with a blender. Makes a good side dish.

Scrambled eggs with spinach.

Fry in a frying pan onion in butter or vegetable oil. Peel 1 medium tomato, cut and place in a frying pan with onions, simmer. Chop one bunch of spinach, or take 2 tablespoons of spinach puree and place in a frying pan. Beat four eggs with 2-3 tablespoons of mayonnaise or sour cream, pour into a frying pan and simmer until done.

Spinach pie.

Mix 500 g of spinach puree, 400 g of grated cheese and two eggs well. Roll out the layer yeast dough, place on a baking sheet. Place the filling on it and cover with a second sheet of dough on top. Bake for 30 minutes at 180º.

Spinach with rice.

Fry the finely chopped onion in four tablespoons of vegetable oil. Finely chop 3 tomatoes, 2 bell peppers, add to the onion and simmer. Put 1 tablespoon there tomato paste and stir. Add 500-700 g of finely chopped spinach or spinach puree to the pan. Add half a glass of rice, add a liter of broth or water, simmer over low heat until the rice is cooked. It should be something between thick soup and risotto. Serve sour cream with rice.

Spinach pancakes.

First you need to bake savory pancakes. Scald the spinach leaves with boiling water. Place 2-3 spinach leaves on the pancake and sprinkle on top grated cheese and wrap it in a roll. Place the pancakes in a mold and bake in the oven. Pancakes can be replaced with thin ones Armenian lavash. Before putting in the oven, spread the pita rolls with melted butter.

Chicken fillet with spinach.

Cut the chicken breast into pieces. Salt and pepper the meat, sprinkle with lemon, and leave to marinate for an hour. Trim the stems of the spinach leaves and pour boiling water over them. A piece chicken fillet wrap in a spinach leaf, dip in a beaten egg, then roll in flour, dip in the egg again and bread in breadcrumbs. Fry in vegetable oil on both sides, place in a mold, pour sour cream on top, put a layer of tomatoes cut into slices, top with grated cheese and put in the oven, heated to 200º, for half an hour.

Spinach salad.

Boil four eggs, scald spinach with boiling water. Chop 400 g of spinach, cut onions into rings, chop parsley and dill, chop eggs, mix everything. Add mayonnaise, then place small toasted crackers and small cheese cubes on top.

Although spinach does not have strong taste qualities, but in the fight against winter vitamin deficiency it is an excellent assistant, thanks to its rich content of vitamins and microelements.

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What to cook for a side dish

how to cook fresh spinach as a side dish

15 minutes

85 kcal

5 /5 (3 )

For many, healthy food means bad food. Especially if we're talking about about vegetables and herbs such as broccoli or spinach. But today I will try to prove to you that spinach can be as tasty as it is healthy.

There are many recipes for a spinach side dish, but they are very simple and quick, since spinach cannot be cooked for a long time, or it will lose all its benefits. And it contains her great amount: fatty acids, fiber, calcium, sodium, iron, vitamins A, E, C, B and this is not the whole list. And all this contributes to the health of your teeth, skin, joints, prevents anemia and promotes intestinal activity.

Everyone can find benefit in it. And if you learn how to cook it correctly, it will also be a pleasure and taste amazing. Therefore, I offer you several side dish recipes.

Stewed spinach with cream

Kitchen utensils and appliances: knife, board, spatula, frying pan.

Ingredients

How to choose the right ingredients

• Leaves should be green rich color . If this is not the case, then they are no longer fresh.
• Crumple the leaf a little in your hand and if it crunches, then the spinach is fresh.
• If you take frozen spinach, then avoid one with a lot of ice on it.

Spinach recipe video

Watch the video to see all the details again and cook it right the first time. delicious side dish. The video is very short, but understandable.

Spinach with leek and cream sauce will complement perfectly boiled potatoes or rice, and will also be an excellent filling for strudel or pancakes.

Spinach Stewed in Cream with Leeks || iCOOKGOOD on FOOD TV || Side dishes

Ingredients:
Spinach 300 g
Cream 30% 40 g
Leek 40 g
Garlic 4 g
Butter 15 g
Olive oil 30 ml
Pepper to taste
Salt to taste

Preparation:
Fry the chopped leek and garlic until tender. Add spinach. Season with salt and pepper.

When the spinach reduces in volume, add cream. Reduce a little and serve.

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2016-03-22T18:00:00.000Z

Spinach with egg

• Cooking time: 20 minutes.
• Number of servings: 1-2.
• Kitchen utensils and appliances: pan, board, knife, spoon.

Ingredients

Cooking sequence

Spinach with garlic

• Cooking time: 10 minutes.
• Number of servings: 1.
• Kitchen utensils and appliances: frying pan, board, knife, spoon.

Ingredients

Cooking sequence

What to serve spinach with

Spinach is a magical option for any main dish. It can be served with boiled or oven-baked meat or fish. You can make cutlets, chops or meat rolls. You can just add small pieces of meat, fresh vegetables and sprinkle the spinach with cheese. Goes great together different varieties cheese and ham with a side dish of spinach. You can also serve a glass of white wine with your main course.

• Do not cook or stew spinach for a long time, as it will lose beneficial features and will even become harmful.
• To prevent eggs from bursting during cooking, they should be placed in cold, salted water.
• To quickly peel garlic, first press it down with the flat side of a knife, then the peel will be easily removed.

Other options

As you already understand, a side dish can be not only healthy, but also tasty. If you are not convinced enough of this, then try doing this. Or make it incredibly tasty and healthy. If you are a fan of more standard cuisine, then take a look, because this cereal also contains a lot useful microelements. And if buckwheat is already a little boring, then you can get hearty lunch for the whole family. Therefore, if you can’t figure out what to cook for dinner, then you just haven’t looked well, because there are delicious and healthy food so many.

Have you already fallen in love with spinach? How do you prepare it? What do you serve with? Tell us about yours interesting options in comments.

Once upon a time, my husband and I were invited to visit our dacha by our friends. It was spring, a variety of greens were growing in full swing on the site, spinach especially stood out, it grew a large number of. When I asked the hostess why spinach is needed in such quantities, she replied that she cooks with it variety of dishes, and offered to cook one of them together. We really liked it and I took it into my “arms”, now I cook it too.

You might also be interested in the recipe —

Much has been said about the health benefits of spinach; it is rich in protein, iron, calcium, magnesium, vitamins A, C and E. And fresh (not boiled) spinach is especially rich in antioxidants. Spinach is one of the main food sources folic acid- vitamin B 9.

In general, spinach deserves our attention in order to prepare both first and second courses from it.

You can see how to prepare first courses with spinach and sorrel here.

Today I bring to your attention a selection of recipes for making spinach appetizers and casseroles.

Amazing pancake cake with spinach and mayonnaise

My most important recipe in this collection is a spinach cake, the one I tried at my friends’ dacha.

We need:

• 300 g spinach (2 bunches)
• 1 tbsp. milk
• 1 bunch of green onions (only the feathers are needed)
• salt, pepper to taste
• 2 eggs
• 0.5 - 1 tbsp. sifted flour
• vegetable oil for frying
• 50 -100 g mayonnaise

Preparation:

1.First, you need to wash the spinach well to avoid any grains of sand or soil. Dry well on a towel. Chop finely.

2. We also wash and dry the onion feathers well, and then chop them.

3. Mix the greens, add salt and blend in a blender.

4. Add a little salt and pepper to the eggs, beat everything lightly.

5. Combine with herbs, stir slowly, add milk and gradually, while stirring, add flour. The dough should be like thick sour cream.

6. Heat the oil in a frying pan and put our mixture on it with a spoon, thus checking the consistency of our dough. If the pancake turns out, then the dough is normal, and if not, adjust with flour.

Now let's start baking spinach pancakes. Use a ladle to place the dough in the middle of the pan and use a spoon to flatten it into a pancake. Bake on both sides over medium heat for 2 minutes. From this portion I get 7 pancakes, 25 cm in diameter.

8. Excess fat remove with paper towels or napkins.

9. Grease the resulting pancakes with mayonnaise and stack them on top of each other, forming a cake. If desired, you can add finely chopped garlic to the mayonnaise.

10. You can eat the cake right away, or you can let it sit for an hour.

Baked spinach with egg

No less tasty dish prepared according to this recipe.

We need: for 1 serving

• 170 g spinach
• 35 ml milk
• 2 eggs
• 2 tbsp. vegetable oil
• salt, pepper to taste

Preparation:

1. Wash the spinach and chop finely. Blanch in salted boiling water for a couple of minutes. Place on a sieve.

2.Combine the eggs with milk, salt, pepper and beat.

3. In a frying pan with oil, lightly fry the spinach,

Transfer to a baking dishand pour in the egg-milk mixture.

4. Bake in the oven until done. (temperature 180 degrees, until light golden).

5. Serve with sour cream or mayonnaise.

Delicious spinach rice recipe

This dish is often served in restaurants, but it can also be prepared at home, and just as well.

We need:

• 300 g long grain rice
• 80 g butter
• salt, pepper to taste
• 1 piece of onion
• 100 g spinach

Preparation:

1. First of all, thoroughly wash the rice; the water after washing should be clear. The water for washing should be warm, but not hot, so that the starch in the rice does not cook, then the rice will be crumbly. Afterwards we put it in a cast iron casserole or in a saucepan with a thick bottom, cook it, you need to add salt. Pour water into the thickness of your finger or onto the phalanges of your finger. Cook over medium heat, with the lid closed, for 15 minutes, without stirring, then turn off the gas and leave to brew for another 10 minutes.

2. Chop the onion very finely and saute it until transparent in a frying pan in a mixture of vegetable and butter (20 g). The liquid should evaporate a little, then add spinach, add salt, and add again butter(30 g), stir and reduce heat. Simmer over low heat until the spinach changes color and dries out a little, about 5 minutes.

3. Pour rice into a bowl, add the rest of the butter and stewed spinach. We smooth it over the surface of the rice and leave it to soak for 2-3 minutes.

4.Then mix the rice and spinach.

5. Serve garnished with parsley or dill.

Ossetian pie with cheese and spinach

Of course, many readers may be indignant that this is supposedly a recipe for a non-Ossetian pie, etc. , but don’t rush, dear readers, believe me, I reviewed a lot of recipes for Ossetian pie, and came to the conclusion that in Ossetia, there can be different recipes this pie, but the fundamental points are the same. The dough is yeast, maybe with water, or maybe with milk. The filling can be varied, there are 12 options: - cheese, meat, potatoes, beet leaves and more. My version is cheese and spinach pie.

We need: for 3 pies

For the test:

• 2 tbsp. sifted flour
• 1 tsp dry yeast
• 1 tsp Sahara
• 170 ml warm water

For filling:

• 200 g Adyghe cheese or feta
• 1 onion
• 1 leek
• 300 g spinach
• 1 bunch of dill
• 50 g vegetable oil
• 100 g butter
• salt, pepper to taste

Preparation:

1. Prepare the dough: mix sifted flour with sugar, salt, yeast and add warm water, stir and leave warm for 1 hour.

2. Let's make the filling: onion, spinach, dill - rinse, dry and chop finely.

3. Stew all the greens in oil.

4.Mash the cheese with a fork.

5. Mix the greens with cheese, salt and pepper. If the filling is a little liquid, add a spoonful of flour.

6. From this mass we make 3 buns.

7. By this time the dough has already come up. Divide it into three parts, grease your hands with vegetable oil, and knead each piece separately.

8. Then, with your hands, roll out the dough into a flat cake, 4 mm thick. Place a bun of filling in the center of the flat cake,

and collect it in a bag.

9. Then knead it with your hands into a cake with a diameter of 25-30 cm. In the middle of the cake, make a hole for air to escape.

10.Bake in the oven at 180 degrees for 7 minutes (5 minutes on the bottom shelf, and 2 minutes on the top shelf for browning).

11. Ready-made flatbreads Grease with butter and place in a stack.

Light diet omelette with spinach and arugula

We need: for 2 servings

• 4 eggs
• 100 g spinach
• 4 green onions
• 5 sprigs of arugula (dill)
• 2 pieces of smoked sausage
• vegetable oil for frying

Preparation:

1. Finely chop the greens and sausage. Mix.
2. Break the eggs into a bowl, add salt and pepper, and beat lightly. To make the omelet more tender, you can add 1 tbsp to the eggs. l. water or milk.

3. Pour the mixture of greens and sausage into eggs.

4. Pour the mixture into a heated frying pan with oil and fry over medium heat, covered on both sides.

5. Serve with ketchup or sour cream.

Video recipe for Ossetian pie with beet leaves

Seize the moment while spring is around the corner, prepare dishes from healthy products, fill your body with vitamins and nutrients.

Bon appetit!

Spinach is a plant that is vitamin king among vegetables. During the season when the body is particularly lacking in vitamins, this product simply cannot be replaced. Spinach contains vitamins: C, E, B, A, PP. And also a large number useful minerals, such as calcium, phosphorus, magnesium, potassium, zinc, iron, iodine and many others.

Such a variety of useful substances saturates the body with vitamins and energy. Eating spinach helps strengthen the immune system, normalizes metabolic processes, cleanses the body of toxins and waste, increases hemoglobin, and has a positive effect on blood vessels.

The benefits of spinach are known all over the world, and therefore they are used quite widely in cooking. The number and variety of recipes for fresh spinach dishes is huge. It can be added to salads, appetizers, soups, all kinds of casseroles, pies and meat dishes.

It is also useful to eat spinach simply in fresh or make gorgeous fortified smoothies from it.

Salad with spinach and sorrel

Ingredients	Quantity
Fresh spinach -	1 bunch (small)
Sorrel -	half a small bunch
Parsley leaves -	1 bunch
Onions (greens) -	1 bunch
Chicken eggs -	2 pcs.
Olives -	7-10 pcs.
Any vegetable oil -	2.5 tbsp. spoons
Apple cider vinegar -	half a tablespoon
Salt -	optional
Cooking time: 25 minutes	Calorie content per 100 grams: 50 Kcal

Preparation:

1. Pre-boil and cool the eggs;
2. Wash all the greens well and dry a little;
3. Then finely chop the greens, mix and season with oil and vinegar, add salt if desired;
4. Place eggs and olives cut into slices on top. Salad ready.

Curd-spinach snack

• Fresh spinach – 200 g;
• Dill greens – 1 small bunch;
• Fat cottage cheese (preferably homemade) – 200-250 g;
• Yogurt (not sweet) – 50 g. Instead of yogurt, you can use kefir or sourdough;
• Garlic – 2 cloves;
• Salt - to taste.

Preparation:

1. 1. Wash the spinach and dill thoroughly and dry. Then blend with a blender;

1. 1. Mash the cottage cheese well, add the green mixture, pressed garlic, yogurt and salt;

1. 1. Then beat all the ingredients with a blender. The appetizer is ready.

This dish can be eaten on its own, or you can make sandwiches. To do this, you need to spread the bread with snack paste, put a piece of ham, red fish, or just a piece of cucumber on top. Such a useful and simple masterpiece will delight your guests and become a favorite among your household.

Italian spaghetti with mushroom and spinach sauce

Required ingredients:

• Spaghetti or pasta – 300 g;
• Fresh spinach – 400 g;
• Hard cheese – 120 g;
• Cream 20% - 150 ml;
• Mushrooms (champignons or oyster mushrooms) – 350 g;
• Onions – 1 pc. (average);
• Butter – 40-50 g;
• Spices – add to taste.

Preparation:

1. Wash the mushrooms, cut them and place them in a frying pan with preheated butter;
2. Peel the onion, thinly slice into half rings and place with the mushrooms;
3. When the mushrooms and onions are browned, add washed and finely chopped spinach to the pan. Simmer the spinach for 3-4 minutes until it changes color and becomes soft;
4. Next, pour the cream into the pan and mix all the ingredients;
5. Add spices;
6. Then cut the cheese into small pieces, add to the resulting mixture, cover with a lid, remove from heat and leave for 5-7 minutes to allow the sauce to infuse;
7. Place the finished sauce on top of the boiled spaghetti. Before serving, garnish the dish with your favorite herbs.

This dish Italian cuisine will delight you and your loved ones with its spicy taste. And preparation takes only 25 minutes.

Snack roll of lavash, spinach and red fish

Ingredients for cooking:

• Pita;
• Spinach – 1 bunch;
• Red fish (salmon, pink salmon, tuna) – 350g;
• Beans (canned) – 1 can (400 g);
• Lemon juice – 2 tbsp. spoons;
• Onion (blue) – 1 piece;
• Bell pepper (yellow or red) – 2 pcs;
• Medium carrots – 1 piece;
• Hard cheese – 150-170 g;
• Olive oil – 2 tbsp. spoons;
• Salt – optional;
• Lettuce leaves – 4-5 pcs.

Preparation:

1. Mash the beans with a fork or blend with a blender, adding lemon juice and oil. Salt;
2. Chop the onion as finely as possible;
3. Cut the bell pepper into thin strips;
4. Carrots and hard cheese grate on a medium grater;
5. Cut the fish into thin oblong slices;
6. Wash and dry the spinach;
7. Place all the ingredients on the pita bread in thin layers in the following sequence: beans, spinach leaves, fish, onions, bell pepper, carrots and cheese;
8. Then roll the pita bread into a neat roll and let it soak for 20-25 minutes. Next, cut the pita bread into small rolls and place on a plate decorated with lettuce leaves.

The dish looks very elegant and elegant. This appetizer will brighten up any holiday and is also ideal for a picnic.

Tender salad of chicken liver and spinach

• Chicken or turkey liver – 300 g;
• Chicken eggs - 3 pcs;
• Tomatoes (preferably cherry) – 4-5 pcs;
• Fresh spinach – 1 small bunch;
• Lettuce leaves – 4-5 pcs;
• Soy sauce (classic, mushroom) – 3 tbsp. spoons;
• Garlic – 3 small cloves;
• Onions – 1 pc. (small);
• Any vegetable oil – 3 tbsp. spoons;
• Butter – 40 g;
• Balsamic cream - to taste.

Preparation:

1. Wash spinach and lettuce leaves and dry slightly;
2. Prepare the liver: wash and cut into small portions;
3. Finely chop the onion, chop the garlic;
4. Place in a frying pan olive oil and butter, heat up. Add garlic and onion, simmer over low heat for 3 minutes and remove them from the pan. Then add to spice oil liver, soy sauce and cook for 7-8 minutes;
5. Prepare poached eggs. To do this, you need to take a saucepan, pour about 0.5 liters of water into it, and put it on the fire until it boils. Fresh egg carefully break into a bowl so as not to touch the yolk. As soon as the water boils, add half a teaspoon to it regular vinegar and turn down the fire. Next, use a spoon or spatula to swirl the water in the saucepan so that it forms something like a funnel, and pour in the egg. After 4 minutes, the poached egg can be removed from the boiling water;
6. Tear lettuce and spinach large pieces and place on a large plate. Place the cooked liver on top of the greens, pouring the gravy in which it was cooked;
7. Place poached eggs and cherry tomatoes on the liver;
8. For the final finish, add balsamic cream to taste.

This one is nutritious and healthy warm salad will diversify your diet and will decorate any holiday table.

Delicious and healthy smoothie with spinach

Ingredients:

• Spinach - a small bunch;
• Juice of one orange;
• Ripe banana – 1 piece;
• Pear – 1 piece;
• Mint – 2-3 leaves for decoration.

Preparation:

1. Spinach and Orange juice beat well in a blender until smooth;
2. Then add chopped pear and banana. Blend everything again with a blender;
3. When serving, garnish with mint leaves.

It should be said that spinach does not lose its properties when heat treated and frozen. Therefore, it is equally useful in any form. Bon appetit!

The homeland of spinach is Persia. This vegetable came to Europe during the gloomy Middle Ages. At first it was used as a mild laxative, but then they discovered that this nondescript herb is quite filling.

Beneficial features

Spinach contains a lot of provitamin A, B vitamins, vitamins C, P, PP, D2. Spinach is rich in mineral salts, in particular iron compounds. In terms of protein content, it is second only to green peas, young beans and meat. It is a champion in iodine content, which invigorates the spirit and protects against aging.
And what is important: all these useful material resistant to cooking and canning!

Contraindications

Spinach contains a lot of oxalic acid, so you need to limit its consumption by children, people suffering from kidney stones, gout, liver and gallbladder diseases. However, they say that during cooking this acid is neutralized by adding milk and cream, and in fresh leaves spinach is not scary at all.

How to choose

Young spinach is good to eat raw in salads and dips, while older, rougher leaves are steamed, fried and stewed. There are also winter and summer spinach: the winter spinach has darker leaves. There are three main varieties of spinach on sale: Victoria (a rosette of round, thick, curly, shiny dark green leaves), Gigantic (a rosette with a diameter of 12-50 cm of elongated oval, slightly bubbly light green leaves) and Gaudry (a rosette of smooth leaves).

In supermarkets, spinach is sold in packaging, washed and prepared for consumption. When buying spinach at the market or in bulk, choose fresh stems with green leaves.

Getty Images/Fotobank

How to store

Wrap unwashed spinach in a damp cloth and store in the refrigerator for no longer than two days. Before use, rinse it and cut off the withered parts. For more long terms Spinach should be frozen.

How to cook

Spinach has many valuable taste properties. But, I suspect, the main thing for which chefs value it is its persistent emerald color, which is not afraid of any heat treatment.

It is noteworthy that when cooking spinach, no liquid is added to the pan! Before you cook fresh spinach, it is washed, cut and placed in a saucepan with a lid without water. Keep on fire for several minutes, turning several times. Then the released moisture is drained and squeezed through a sieve.

Spinach goes well with bacon, nutmeg, cream, cheese, pine nuts, tomatoes and chickpeas.

Some non-traditional recipes

Credits

Stuffed cabbage rolls in spinach leaves

Ingredients:

750 g ground beef

40-50 pcs. large spinach leaves

2 bunches of green onions

1 onion

50 g butter

juice of 1 lemon

2.5 tablespoons flour

5 tablespoons sour cream

Dill, salt and pepper - to taste

Vegetable oil for frying

Place spinach leaves in boiling water for a few seconds.

Prepare the filling. Fry the chopped onions in a deep frying pan until golden color. Add minced meat to the pan and fry for about 5 minutes. Then add the rice and continue to fry for another 5-7 minutes.

Wrap the minced meat in spinach leaves. Place the resulting cabbage rolls in a saucepan in rows, sprinkle with finely chopped onions and dill, add warm water to the level of the penultimate row of cabbage rolls, pepper, salt and cook over low heat. When the rice is almost ready, add flour mixed with butter, lemon juice and place the pan, uncovered, in the oven.

Serve with fresh sour cream.

Creamy spinach sauce

Ingredients:

10-30 pcs. large spinach leaves

200 g 30% cream

20-30 g butter

1 teaspoon lemon juice

½ teaspoon sugar

2 cloves of garlic (if anyone likes)

Salt, pepper - to taste

Rinse the spinach leaves with running water, drain in a colander, pour over boiling water and squeeze excess liquid. Do this with a knife until greenish juice begins to stand out. Grind the spinach until almost smooth.

Heat the cream in a deep frying pan over low heat, add butter, salt and pepper, add sugar, lemon juice and mix thoroughly. Then begin to slowly add the spinach mixture to the sauce, stirring continuously. When the sauce boils, remove from heat.

This sauce is good for any fish and seafood.