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Healthy Spicy Spinach Dip with Pine Nuts
Makes about 1 1/2 cups dip or spread
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Can be refrigerated overnight. Serve with pita crisps, tortilla chips,toasted baguette slices or crudites. Can be thinned down with a little milk if you like a thinner dip/spread. It also makes a nice condiment for grilled chicken, fish, or beef.
Ingredients:
1 cup thick Greek Style nonfat yogurt
2 Tablespoons extra-virgin olive oil
1/4 cup pine nuts
1/2 small yellow, white, or sweet onion, finely minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pure chili powder (I used chipotle chili powder for it's hint of smoke)
Pinch of cayenne (small pinch if you like it mild, large pinch if you like it spicier)
One 10-ounce package frozen spinach, thawed OR 10-ounces baby spinach, steamed until just tender
Salt
Optional; a few drops lemon juice, additional toasted pine nuts for garnish
Method:
Heat olive oil in a small skillet, add minced onions and pine nuts, stir over high heat until onion and pine nuts are golden brown, watch carefully as this mixture can go from golden to overdone in a moment. Stir cumin, coriander and chili powder into pan, then remove from heat and allow mixture to cool.
Meanwhile, squeeze as much liquid from the spinach as possible; using your hands or a potato ricer. Finely chop spinach, paying particular attention to cut the stringy stems and veins into small pieces.
Place spinach in a medium bowl and stir in onion-pine nut mixture to thoroughly combine, add salt to taste and stir again. I add a few drops of lemon juice with the salt.
Note: This may be made up to 24 hours before serving (store covered, in the refrigerator.)
Recipe adapted from Martha Stewart online.
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Swiss Chard Parmesan Torte with Press-in Olive Oil Crust
As shared from Once Upon a Plate by Mari
www.onceuponaplate1.com
Serves 8 to 12 appetizer servings if cut into thin slices, or 6 serving size pieces for light lunch or dinner.
Pastry
1 cup all purpose flour
large pinch of fine sea salt
1/4 cup water
1/4 cup extra-virgin olive oil
Filling
1 pound Swiss chard leaves (or fresh spinach leaves)
Sea salt and freshly ground black pepper
3 large eggs
1 cup (4 ounces) freshly grated Parmesan cheese (use the authentic imported Parmesan for best results)
Method: Preheat ove to 375˚F, position rack in center of oven
Mix pastry:
Combine flour and salt in a medium size bowl. Stir in the water, then the oil mixing with a wooden spoon until blended. Knead it with you hand (right in the bowl) a few times. Dough will resemble cookie dough. Press dough into a 10 1/2 inch tart pan with removable bottom (I usually use an 8-inch pan) Don't worry about bringing the dough all the way up the sides.
Prepare the filling:
Wash and dry the chard or spinach, discard tough center stems. Cut or tear leaves into smaller pieces, then cut them up into smaller pieces with a knife or in the food processor (don't cut them too finely.)
Place the cut greens in a wide, shallow frying pan; season with salt and pepper, wilt over low heat until most of the moisture has evaporated (2 to 5 minutes). Remove from heat.
In a medium-size bowl whisk eggs, add cheese and wilted greens, mix well. Add a little salt and freshly ground pepper (the cheese is salty so you might not need much salt.) Spoon the filling into the dough lined pan, smooth top gently if necessary. Place in oven and bake for 30 to 45 minutes. Filling should be light brown and firm to the touch. Serve warm, cut into slices or allow to cool on a rack and serve at room temperature.
Recipe adapted from "Trattoria" by Patricia Wells
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