Eat your greens! 3 spinach recipes to enjoy this spring

Ingredients:

• 400g spinach 
• 200g feta cheese 
• 4 large free range eggs, whisked
• 100g sundried tomatoes, chopped
• 100g filo pastry ready-rolled sheets
• 1 tbsp extra virgin olive oil (spray)
• 1 tbsp nigella seeds

Method:

1. Preheat oven at 180 degrees C. Bring a large saucepan of water to simmer on a medium-high heat. Add the spinach and blanch for 2 minutes. Drain the hot water from the pan and run cold water through the spinach to cool it. Squeeze out any excess water.
2. Chop the cooked spinach finely and add to a large mixing bowl. Add the crumbled feta and whisked eggs into the bowl, as well as the chopped sundried tomatoes. Mix until well combined.
3. Take an ovenproof dish either rectangular or circular shaped. When laying the filo sheets, double then over so each piece is folded in half as two layers. 
4. Lay 3 sheets of filo pastry over the base of the pan with the excess hanging over the edges. 
5. Place all of the filling into the base of the pan. 
6. Put the last double layered sheet into the middle, slightly scrunched, and then fold over the excess pastry from the base layer. 
7. Finish by spraying a little more olive oil over the pastry and sprinkle over the nigella seeds.
8. Put the dish in the oven for 25-30 minutes until cooked through and the pastry is crispy and browned. Once cooked remove from the oven and serve immediately. Or let it cool and eat later.

Recipe 2: Spinach and paneer curry (2 large portions)

Ingredients:

• 300g spinach
• 200g paneer, cubed
• 200ml water
• 1 medium white onion, finely chopped
• 80g natural yoghurt
• 2 inch piece of fresh ginger, grated
• 1 cup coriander leaves
• 2 tsp garam masala
• 2 cloves garlic
• 1 tbsp ghee, butter
• 1 tsp ground cumin
• 1 green chilli

Method:

1. In a large frying pan heat the ghee or butter over a low-medium heat. Add the finely chopped onion to the pan and cook for 5 minutes until soft and golden.
2. Bring a large pan of boiling water to simmer and add the spinach leaves, blanching them for 2 minutes. Drain and run under cold water to cool before squeezing out any excess water.
3. Take the spinach and coriander and chop finely together.
4. To the onion, add the paneer cubes and stir for 2 minutes. 
5. Add the spices, chopped green chilli, grated ginger and garlic to the onion and paneer and stir for 1-2 minutes, then add the spinach and coriander with up to 200ml of water to get the sauce consistency that you like. 
6. When heated through, add the yoghurt to the pan and stir well to combine. Take off the heat and check the seasoning.
7. Serve immediately with basmati rice. This recipe makes 2 large main portions or 4 smaller ones as a side dish.

Want to make this recipe plant-based?

Swap the paneer for tofu, try coconut yoghurt and use vegan ghee. 

Recipe 3: James’s green ‘Hulk’ wraps

Ingredients:

• 4 large free range eggs
• 2 cups baby spinach 

For the Parma ham filling:

• 2 slices Parma ham
• 20g mozzarella 
• 2 tbsp pesto

For the smoked salmon filling:

• 50g smoked salmon 
• 30g cream cheese (low fat)

For the avocado and prawn filling:

• 50g cooked prawns
• 1 avocado
• 2 tbsp sweet chilli dipping sauce

Method:

1. In a blender place the eggs and spinach. Blend until smooth batter is formed. This may take a couple of scrapes down the side. Pulse to get desired consistency.
2. Place a large frying pan over a medium-high heat and spray with some olive oil. When the pan is hot pour in half of the batter and tilt the pan to spread over the whole surface (like you would a pancake).
3. Cook until bubbles form and then carefully flip and cook for a further minute on the other side.
4. When cooked, remove from the pan and then spread over the filling of your choice.
5. Roll up and cut in half, serve immediately or allow to cool before adding fillings.
6. Repeat the process with the rest of the batter.