Vegetarian Weekly Menu 32/2022

Spinach Pie with Feta Cheese and Sun-dried Tomatoes

by Fattig.student
Vegetarian
60 min
Spinach Pie with Feta Cheese and Sun-dried Tomatoes

ingredients

  • 2 dl plain white flour
  • 1/4 tsp salt
  • 4 tbsp butter
  • 2 tbsp water
  • 1 handful spinach
  • 1 x red onion
  • 2 x eggs
  • 1/4 dl cream
  • 80 g sun-dried tomatoes in oil
  • 100 g feta cheese

method

  1. Mix together flour, salt and cold butter in a food prosessor og by hand until you are left with a dough.
  2. Add some cold water until you are left with a smooth dough.
  3. Let the dough rest in the fridge for 20 minutes.
  4. Roll out the dough between two sheets of baking paper to prevent the dough from sticking. Transfer the dough to an ovenproof dish and use a fork to poke holes on the bottom and on the sides of the dough.
  5. Bake the dough at 200 degrees celcius for about 10 minutes.
  6. Fry the spinach in a frying pan together with some olive oil and one clove of garlic until the spinach shrinks.
  7. Cut the red onion into strips.
  8. Whisk eggs and heavy cream in a bowl. Add the spinach, red onion, sun-dried tomatoes and some salt and pepper.
  9. Add the egg mixture to the pre-baked pie. Top with feta cheese and bake for another 25-30 minutes.
  10. Let the pie rest for 15 minutes before serving. It can both be served warm and cold.

Pasta with Creamy Tomato Pesto

by Fattig.student
Vegetarian
30 min
Pasta with Creamy Tomato Pesto

ingredients

  • 200 g fusilli
  • 100 g sun-dried tomatoes in oil
  • 2 clove garlic
  • 3 tbsp sunflower seeds
  • 50 g feta cheese
  • 1 dl extra virgin olive oil
  • 1 pinch salt
  • 1/2 x red onion
  • 1 dl cream

method

  1. Note: we are making a double portion of pasta and a double portion of creamy red pesto in this recipe, because it will be used in other recipes this weekly menu.
  2. Boil the pasta in well salted water.
  3. Make creamy red pesto by adding sun-dried tomatoes, garlic, sunflower seeds, olive oil and salt to a blender and mix until you are left with a smooth pesto.
  4. Cut the red onion and fry in a frying pan with some olive oil until the onion turn soft.
  5. Add half of the creamy red pesto to the frying pan and fry for a couple minutes before adding the heavy cream. Let simmer for 5 minutes.
  6. Add the cooked pasta to the sauce and serve.
  7. Note: Set aside half of the pasta dish and the rest of the red pesto if you are following the weekly menu. It will be used in other recipes.

Vegetarian Pizza Rolls with Tomato Pesto

by Fattig.student
Vegetarian
90 min
Vegetarian Pizza Rolls with Tomato Pesto

ingredients

  • 7 dl plain white flour
  • 1/2 pack dry yeast
  • 1 tsp salt
  • 3 dl lukewarm water
  • 2 handful spinach
  • 1/2 x red onion

method

  1. Note: We are using a creamy red pesto that were made earlier this weekly menu.
  2. Mix together the flour, dry yeast, lukewarm water and salt in a bowl and knead the dough for 10 minutes.
  3. Let the dough rest while you begin the next step.
  4. Fry the spinach in a frying pan together with some olive oil and a whole clove of garlic until the spinach shrinks.
  5. Cut the red onion into strips.
  6. Roll out the dough to a rectangle. Top the dough with creamy red pesto, spinach and red onion and roll it to a sausage. Cut into equal sizes and transfer to a baking tray lined with baking paper. Let the pizza rolls rise for 45-60 minutes.
  7. Bake in the middle of the oven at 250 degrees celcius for 10-15 minutes.

Red Pasta Salad with Spinach and Eggs

by Fattig.student
Vegetarian
15 min
Red Pasta Salad with Spinach and Eggs

ingredients

  • 2 x eggs
  • 1/2 x red onion
  • 1 handful spinach
  • 50 g feta cheese

method

  1. Note: We are using leftover creamy red pasta that were made earlier this weekly menu.
  2. Boil eggs to your preference (I boiled the eggs for 8 minutes).
  3. Cut the red onion and spinach and add to a bowl together with the leftover pasta. Mix together and serve with feta cheese and eggs.
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