Spinach Filling 1

Preparation info
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By Claudia Roden

Published 1986

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  • 500 g (1 lb) fresh spinach or 250 g (8


Trim stems of fresh spinach; wash carefully and chop the leaves finely. Put in a pan with a tablespoon of butter. Cover and let it cook in its own juice over very low heat, stirring occasionally, until tender. If using frozen spinach, de-frost it and squeeze all the water out.

Stir in the grated cheese, the lightly beaten egg, and black pepper to taste. Do not add salt unless necessary.