Tuesday 24 June 2008

Stuffed Spinach Recipe

I love to eat spinach whether it be in a salad raw or cooked in a curry or dhal or stuffed like this recipe here.

My stuffed spinach recipe is very easy to make, once you have cooked the filling the stuffing of the spinach and further cooking is simple and takes no time at all. Spinach cooks very quickly so there is not much waiting for the finished dish once you have stuffed the spinach.

I use a spiced lamb mince filling and serve it with freshly cooked Basmati rice, it tastes wonderful with but you can serve this with potatoes or side of your choice.

Ingredients for Jeenas Stuffed Spinach Recipe
1/4 Onion (diced)
1 Medium Leek (diced)
1 Medium Tomato (tomato)
Few Drops Worcestershire Sauce
Lean Minced Lamb
Bag Fresh Spinach Leaves (washed)
1 tsp Paprika
1 tsp Cumin Powder
1 tsp Coriander Powder
1/4 -1/2 tsp Dried Thyme
Pinch Ghormeh Sabzi or Dried Methi/Coriander
Salt and Pepper to Season
4-6 Mushrooms (diced)
1 Garlic Clove (crushed)

Note...you can add 1/2 - 1 tsp of Chiili powder for a little extra spice is you desire.

Picture of freshly washed spinach leaves.

Picture of spinach leaves ready to be rolled up and stuffed with lamb.

How to make Jeenas stuffed spinach recipe

How to make the filling..

Pour a little oil in a large pan and cook the leeks, onions and tomato until they start to soften.

Add the garlic, stir well.

Add mushrooms.

Add all of the dried herbs and spices, stir well.

Add minced lamb and Worcestershire sauce salt and pepper to season, stir well.

Cook until the mince has browned.

How to stuff the spinach..

Take a large piece of tin foil and lay it out flat.

Take the spinach leaves and lay them flat on top of the tin foil.

Make sure that the leaves over lap one another and that there are no gaps.

Make sure there is plenty of spinach on top of the tin foil, spinach cooks very quickly and wilts easily so you need to have a good amount of spinach.

Spoon the lamb mince filling into the corner of the spinach.

Leave space at the edges.

Do the same all along the spinach remembering not to place the filling near the edges.

Carefully start to roll up the spinach leaves using the tin foil.

Once you have rolled the spinach enough to where it touches underneath gently lift the tin foil away a little.

Roll the spinach up so that the tin foil is not in the centre of the spinach roll.

Twist the ends and place onto a long baking tray.

Pour some hot water onto the oven tray.

Place into a hot oven at 180C for 10 -15 minutes.

Once cooked slice into sections and serve with rice or potatoes.

Enjoy this delicious stuffed spinach recipe.


Sujatha said...

What a recipe, Jeena! Fabulously explained in step by step photos.. I want to eat the suffing right now, I am drooling already.. Very unique.. thanks for sharing :)

Anonymous said...

I love spinach, but have never tackled anything like this before. Thank you for the step by step instructions and photos. They will be infinitely helpful when I decide to undertake the task of a stuffed spinach dish!

test it comm said...

That looks good and sounds tasty! At first I though it was vine leaves but spinach sounds really good.

Jenny said...

Hi Jeena,
You have the coolest posts! I love all of your step by step photos, this dish looks great!

Jan said...

This looks great! I love spinach, and I love lamb. The only trouble is, lamb is as rare as hen's teeth in Oklahoma, do you think some lean minced beef would be okay as a substitute?.

Unknown said...

Good entry. i am veg. so i can make without lamb. is it possible jeena? nice clicks..

Chef Jeena said...

Hi Sujatha, the stuffing is lovely thank you, I'm glad you like it. :-)

Hi Cookinpanda,
Let me know when you make a stuffed spinach, I'd love to hear how it goes. :-)

Hi Kevin, I see hwat you mean about vine leaves it does look similar yes. :-)

Hi Jenny, I'm glad you like my blog, thanks a lot. :-)

Hi Jan, yes mince beef would sure work with this recipe. Let me know how it goes. :-)

Hi Srikar, yes you can make this without lamb. Instead of adding lamb in the recipe you can add some freshly pressure cooked mung beans or lentils. :-)

Paula said...

What a unique recipe! Kind of an upscale cabbage roll (which I also love!). The combo of lamb, veggies, and rice sounds terrific. Your instruction photos are incredible. This is a great recipe and I can't wait to try it!

Susan @ SGCC said...

This looks fabulous! Very unique and interesting! Great job!

Jersey Girl Cooks said...

What a great recipe! Never had stuffed spinach before so I will have to try this.

Unknown said...

Jeena, I "attempted" to make your dish, my execution was flawed as the roll fell apart after I opened it up. I guess I couldn't get it tight enough before baking. But my wife and I agree the taste was outstanding!!! So, what's the secret to keeping the roll "together"?! Tomorrow night I'm making the coconut fish grill.

Chef Jeena said...

Hi Kevin, I'm glad you and your wife liked my spinach roll recipe.

The tin foil is there just to hold the spinach in place, use it very gently as a guide to roll up your lamb filling.

When you roll the foil over for the first time gently lift the edge of the foil away from the spinach and then gently carry on rolling it together.

The aim is to roll the spinach together without rolling the tin foil inside it, you only want the foil to wrap around the outside of the spinach roll to hold it together.

I hope this can be of help to you. I'd love to hear how the coconut fish goes.

Thank you for visiting jeenaskitchen.blogspot.com keep logging on to see more new recipes.

Jeena :-)