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Braised spinach parcels of feta, green pepper and caramelized onion with a sweet-spiced beetroot cream
- For
four
- Difficulty
Medium
By Denis Cotter
Published 1999
This is almost worth making for the colours alone. Luckily, it tastes good too. There’s a lot going on inside the parcels, the tangy crunch of the almost-raw pepper mingling with the sweet, soft onions, all dominated by the feta. Real sheep’s milk feta is best, but the cheap Danish stuff works well too, if I may be excused for saying it. Be careful with the measurements for the spices in the beetroot cream. It might be best to start with less and add in a little more at the end - the beetro
Ingredients
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I found the recipe quite challenging. The parcels kept wanting to unfurl, both in the prep and braising phases, and you'll need the largest spinach leaves possible lest they become smaller than bite-sized. However, I came up with a variation that is both simpler to prepare and arguably even more visually impressive. Ladle the beetroot puree onto a plate with curved edges to prevent the sauce from running off. Then place the spinach leaves like lily pads over the sauce and sprinkle each with the feta mixture. I'd also recommend using a pinch of cayenne either in the puree or the feta mixture, not both. It quite easily overpowers the delicate flavors of the dish.