leaf: separate the eggs, rub the yolks with the oil, add the spinach, flour and sifted baking powder, beat the egg whites and mix with the spinach cream, pour the composition into a stove tray, lined with paper and bake for 20 minutes; the countertop should only harden a little. After cooling, cut it into 3 widths.
For cream cheese, rub the two types of cheese, add sour cream, chopped dill, mushrooms and dissolved gelatin, place the first sheet, spread half of the cream, the second sheet, the rest of the cream and cover with the last sheet, let cool for a few hours, then cut into cubes.
Appetizer cubes with spinach and cream cheese with mushrooms
The appetizer cubes with spinach and cream cheese with mushrooms are the perfect appetizer to open a festive meal.
For the filling:
* chopped mushrooms (canned / 400 ml)
Method of preparation:
For the top - separate the eggs, then in a bowl rub the 6 yolks with 6 tablespoons of oil, salt, 6 tablespoons finely chopped spinach (frozen). Add 3 tablespoons of sour cream, 6 tablespoons of flour and baking powder. Separately, beat the egg whites with the mixer and gradually incorporate them into the spinach mixture.
We lined a large tray with baking paper. The tray, preferably rectangular, is 28 & times40 cm. You can also use the one on the stove. Leave in the oven for about 15-20 minutes. It does not have to brown to be ready. The consistency of this dough only needs to harden, but its color remains, in the case of raw green. Turn over on a towel, leave to cool and then cut into three small countertops, as in the pictures.
Cream cheese is easy to make. Rub the two types of cheese, add sour cream and season with vegeta. To have the cream held when we cut it, add 5 g of gelatin, first hydrated and then heated. We take a spoonful of cream and mix it in gelatin, after which we incorporate it with the rest of the composition, so you will have a perfect homogenization.
Cut the canned mushrooms into small pieces and add them over the cream cheese.
Put the first top, spread half of the cream with mushrooms, place the second top and the rest of the cream. We cover with the third.
Cover with plastic wrap and let cool. Cut before serving and decorate according to your imagination.
Cube-appetizer with spinach and cream cheese with mushrooms
Cube-appetizer with spinach and cream cheese with mushrooms from: eggs, oil, sour cream, flour, baking powder, spinach, salt, cream cheese, feta cheese, sour cream, canned mushrooms, vegetable concentrate, dill and gelatin.
For the green countertop:
- 6 eggs
- 6 tablespoons oil
- 3 tablespoons sour cream
- 6 tablespoons flour
- 3 teaspoons baking powder
- 6 tablespoons spinach
For the filling:
- 250 g cream cheese
- 100 g feta cheese
- 3 tablespoons sour cream
- 400 g chopped mushrooms (canned)
- vegetable concentrate
- chopped dill
- 5 g gelatin
Method of preparation:
Prepare the green top: separate the eggs, then in a bowl rub the 6 yolks well with 6 tablespoons of oil, salt and 6 tablespoons of finely chopped (frozen) spinach.
Then add 3 tablespoons of cream, 6 tablespoons of flour and baking powder. Separately, beat the egg whites hard with the mixer, then gradually incorporate them into the spinach mixture.
Wallpaper a large tray with baking paper. The tray, preferably rectangular, is 28 & # 21540 cm. You can also use the one on the stove. Put the composition in the pan and put it in the oven for about 15-20 minutes. It doesn't have to brown to be ready.
The dough only needs to harden, but its color remains, in this case, raw green. Turn the worktop over on a towel, let it cool, then cut it into three small worktops.
Prepare the cream: rub the two types of cheese, add cream and season with the vegetable concentrate. To have a solid cream when you cut it, add 5 g of gelatin, first hydrated, then heated. Take a spoonful of cream and mix it in gelatin, then incorporate it with the rest of the composition, so you will have a perfect homogenization.
Cut the canned mushrooms into small pieces and add them over the cream cheese. Put the first countertop, spread half of the mushroom cream on it, place the second countertop and the rest of the cream, then put the third countertop.
Cover with plastic wrap and let the appetizer cool. Cut the cubes before serving and decorate them according to your imagination.
What kind of cheese?
The cheese used in the preparation of these tarts is vegan (fasting). Filgud is a brand born from the desire to offer friendly alternatives both for humans and for nature. Alternatives of plant origin to some of the most beloved cheeses, dairy and other products of animal origin.
The texture of the tarts is simply amazing and if you don't whisper that they are vegan / fasting, then no one would notice!
These quiche / tart recipes are super simple! So, even if you have never tried to make a quiche, I am totally confident that you will do great and cook a great quiche!
It requires some simple ingredients and methods, even a novice chef can prepare them without problems.
Method of preparation
I washed the spinach leaf by leaf, then scalded it for a few minutes. I drained it, let it cool a bit and then chopped it bigger.
In a pan, I melted the butter, then I sautéed the chopped spinach for a few minutes, I added salt and pepper, I left it for a few more minutes, then I put it aside.
In a bowl, sift the flour, add the baking powder and mix with a spoon. I added the three eggs, one at a time, then incorporated the oil little by little, and warm milk.
I washed the dill and chopped it finely. I added it over the composition. Then I added the sauteed spinach and the shredded cheese. I incorporated all the ingredients well. I added a little more salt.
I prepared a cake form, put a baking paper and poured the composition. I sprinkled oregano on top.
For the countertop you need:
6 tablespoons oil
6 tablespoons flour
6 tablespoons spinach (thawed or boiled and chopped)
3 tablespoons sour cream
1 baking powder
½ teaspoon salt
For cream cheese:
500 g of fresh cottage cheese
100 g sour cream
1 jar of mushrooms
100 g olives
1 sachet of gelatin
½ teaspoon salt
Rub the yolks with 6 tablespoons of oil and 6 tablespoons of finely chopped spinach.
Add 3 tablespoons of sour cream, 6 tablespoons of flour, salt and baking powder and mix.
Separately, beat the egg whites with the mixer and gradually incorporate them into the spinach mixture.
Wallpaper a large tray with baking paper, pour the composition, spread it all over the tray and bake for 15-20 minutes until it hardens (I used the oven tray).
Turn over on a towel, let cool then cut in half (or 3 if you want them with 3 tops and less cream)
While the countertop is cooling, prepare the cream: in the bowl of the robot or the mixer, put the cheese, sour cream and salt and mix well until the cheese becomes creamy. Add the finely chopped dill, chopped mushrooms and olives and mix well.
The gelatin is hydrated in cold water according to the instructions on the package and melted on a steam bath, then incorporated into the cream cheese. If necessary, add salt.
In a smaller tray or on a plate put the first top, add the cream and level. Put the second top on top and then cover with cling film and let it cool for at least 3-4 hours.
Before serving, cut into cubes of about 4 & # 2154 cm.
Try this video recipe too
CAKE WITH SPINACH AND CHEESE
Tart with spinach and cheese & # 8211 salty tart & # 8211 appetizer tart & # 8211 tasty recipes and very easy to make. You can use it as a snack, breakfast, appetizer or dinner.
Spinach and cheese tart is among my favorite tarts! I transformed an old recipe, giving it a new shape. It is a tart-shaped pie, with layers in which the cheese and spinach are highlighted separately.
I think it is one of the simplest recipes for spinach and cheese pies, with a beautiful presentation and an extraordinarily good taste.
I used frozen spinach, because it is found throughout the year.
I used cow's milk, but you can change it with any other food or even with feta / goat cheese, depending on your tastes and what you have in the house.
Here is the list of ingredients and how to prepare the spinach and cheese tart.
400 g frozen spinach
1 tablespoon butter
3 pie sheets
oil for spreading sheets
200 g telemea
100 g mozzarella
2 teaspoons starch
2 tablespoons sour cream
Add the spinach, heat it over medium to low heat until the water evaporates. Remove from the heat at this point and put over the spinach a little more than half the amount of grated cheese and mixed with 3 eggs, starch, salt and pepper.
We put the oiled pie sheets in a tray with a diameter of 22 cm. We cut the edges that exceed the height of the tray with scissors, then we put them aside, because we will use them as well. Pour the spinach mixture with the cheese in the tray and cover it with the rest of the cheese.
We arrange the remaining pieces of pie sheets in waves, fringed over the cheeses (depending on everyone's imagination), then we cover them with 1 beaten egg with 2 tablespoons of sour cream and a pinch of salt. Bake the tart in the preheated oven at 180 ° C for 40-45 minutes.
It is so good that I couldn't resist waiting for it to cool down! You have to convince yourself.