Warm Spinach and White Bean Dip

This warm dip is reminiscent of the artichoke dip I got from Suzanne, but a little more healthful. Instead of the half cup of mayonnaise it gets its creaminess from pureed cannellini beans and lowfat ricotta cheese. The lemon really turns it into something nice. Serve it with vegetables, chunks of bread, or pita chips for dipping. And plenty of gin and tonics.

Warm Spinach and White Bean Dip

  • 5 ounces baby spinach (3 cups)
  • 1 cup part-skim ricotta cheese
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 tablespoon finely chopped fresh chives
  • 1 1/2 teaspoons lemon zest
  • 1 1/4 teaspoons coarse salt
  • Freshly ground pepper

Preheat oven to 350 degrees.

Wash spinach, leaving some water clinging to the leaves. Transfer to a large saucepan. Cover, and steam spinach over medium heat, stirring once, until wilted, 4 to 6 minutes. Remove spinach using a slotted spoon, and let cool. Squeeze out excess liquid using a kitchen towel; coarsely chop.

Pulse ricotta and cannellini beans in a food processor until smooth. Transfer mixture to a medium bowl. Add chives, lemon zest, and salt. Season with pepper. Stir in spinach. Transfer to a 1-quart baking dish.

Bake until bubbling, about 30 minutes. Season with pepper. Serve warm

Mother's Day Pinwheels

Breakfast was big on Mother's Day, but dinner was about using the leftovers. I had leftover beef stew, and one (1) sheet of puff pastry from the ham and pea tart. I also had tons of fresh herbs because that afternoon we'd gone to Claire's Nursery & Garden Center in Patterson, NY, which is a Mother's Day ritual. They don't have a website so I can't link, but truly they are the greatest nursery on the planet. If you're in the area, I highly recommend stopping by.

Anyway, with a fistful of parsley, thyme, basil and oregano I decided to use the puff pastry to make some parmesan-herb pinwheels to go along with the stew and orzo.

Parmesan-Herb Pinwheels

  • Fistful of any kind of fresh herbs, chopped fine
  • 2-3 tablespoons grated Parmesan cheese
  • 1 sheet puff pastry, thawed
  • 1 egg or egg white

Preheat oven to 425. Spray a baking sheet with Pam.

On a lightly floured surface, roll out the puff pastry. Brush with beaten egg or egg white.

Sprinkle with herbs and parmesan.

Starting at one end, roll up pastry like a jelly roll. Press the seam down.

With a sharp knife, cut 1/2" slices and place on baking sheet.

Bake 10-11 minutes until golden brown. Immediately reserve 3 or 4 for yourself because you are the Mommy and you must get yours.

Serve.  Stand back.  Be adored.

Instead of pinwheels, you can put the herbs and cheese on 1/2 the puff pastry rectangle, then fold the plain half over and roll it out a little again. Trim the ends to make a neat rectangle, then cut into 1/2" strips. Twist each strip to make a cheese straw. Bake 10-11 minutes. A little more labor intensive but very attractive served at a cocktail party.

Spinach Pie

When I think Spinach Pie I immediately think Spanikopita. Until I saw this on Stacey Snacks.

I guess technically this is a quiche but whatever name you call it, this was so easy, and so delicious.

Easter Spinach Pie (from Stacey Snacks)

  • 3 eggs
  • 1/2 cup whole milk
  • 1 packet Lipton Vegetable or Onion Soup Mix (Stacey used vegetable; I had onion)
  • 1 cup of cubed Gruyere or Swiss Cheese
  • 10 oz package of frozen spinach, thawed, excess water squeezed out
  • 10-12 cherry tomatoes, halved (my own addition)
  • 1 frozen pie shell

Mix all together and fill the pie shell. Bake 40 minutes at 350. Can be served hot, warm, or room temperature. Can be the appetizer, the side, or the main course. Stacey advised, and she is right, to not add any salt whatsoever because the soup mix is so heavily seasoned. The next time I make this I may experiment with half the soup packet, or at least try the vegetable mix.