Spinach Pie

[Aliantha]

Originally Posted by glatt

It was served to me half a dozen times a year, and I was expected to clean my plate every time.

I guess it must have tasted a lot like spinach and not so much of the other flavours?

My kids love my spinach pies, but they don't like it if I try and give them boiled spinach on a plate for example. Sometimes I serve fish on raw baby spinach leaves which of course wilt when they hot fish hits them. The kids like that too. Probably the juices from the fish and any dressing I might put on it I guess.

I think spinach is one of those veges that can be a horror, but it can also be very good and it's an excellent source of iron which kids need.

Anyway, I'm sorry for your terrible experiences glatt. I hope things are better for you now. Parents can be big meanies can't they?

[glatt]

Originally Posted by Aliantha

I guess it must have tasted a lot like spinach and not so much of the other flavours?

That, and brussel sprouts.

But I understand that some people like spinach, so please don't let me stop the conversation on this one.

Quiche is delicious, and if spinach pie tasted like quiche, I can see how some might like it.

[Sundae]

Originally Posted by Cloud

Growing up, we had regular spinach frequently, too. Usually boiled to within an inch of its life, served with vinegar, chopped egg, and onion for toppings. I still like it that way.

DON'T like raw spinach! Do like it sauteed with garlic and olive oil, yum!

Like it with eggs, too.

I like the sound of all of the above! Wow - a vegetable thread is making me hungry, there's hope for me yet.

Originally Posted by glatt

That, and brussel sprouts

I still hate brussels sprouts and cauliflower. At least I think I hate cauliflower. I eat as much as I can with strong tasting food if it is served to me. Maybe I should try it on it's own again.

Ali I love raw spinach with fish. Glorious.
I have some fish in the freezer, might go buy some spinach tomorrow!

[Aliantha]

Originally Posted by Sundae Girl

Ali I love raw spinach with fish. Glorious.
I have some fish in the freezer, might go buy some spinach tomorrow!

I like to do a mash of some sort (usually just a nice rich potato mash with lots of black pepper) then put the spinach on top of that while it's still piping hot, then put the fish fillet straight on top of that, then put a blob of pesto on top of that, then a squeaze of lime. This is great with grilled salmon that's still nice and rare inside. So simple to prepare and very basic, but bursting with flavour. Delish!

[Urbane Guerrilla]

It is spanakopita. Certainly one of the more ornate and decorated ways to eat spinach.

I like spinach pretty much in any form, including baked creamed spinach and soufflé -- because it's buttery. It has to be buttery. Get the creamed element right and it helps any vegetable go down.

But probably not with a graham cracker crust. Go with a quiche crust and a quiche recipe -- not quite spanakopita, unless you want to fill that with a quiche filling!

I was an odd kid, I actually liked canned spinach, for reasons other than why I like fresh spinach or spinach salads. But canned particularly needs a generous dollop of butter, along with salt, pepper, and vinegar. Butter again -- spinach needs things on, with, around, and otherwise prepositional.

Mom used to make us fresh spinach with the butter, salt, pepper, vinegar, and we all liked it. We were really tasting more of the seasonings than the vegetable.

One really shouldn't actually cook fresh spinach. You just wilt it a couple minutes with steaming, then season. Really, that's about all a spinach (w/ or w/o cheese) omelet does, after all. Even a Joe's Special Breakfast does no more, as the spinach goes on last.

[Urbane Guerrilla]

Sundae Girl, re cauliflower:

Any mac-n-cheese recipe you like, or any cheese sauce you especially like. And, like broccoli and brocciflower, don't overcook or sulfur compounds start messing up the flavor. Know any good beer and Stilton cheese sauces?

A meatless version of this one, perhaps, over the cauliflower.

This one uses white wine, but it looks like beer would go too.

But this one looks to be a lot heavier, too heavy for veggies, but could dress up any old piece of beef.

Going Subcontinental, cauliflower'n'tofu, curried. You could try the Madras curry powder I posted on the Latest Recipe Thread. Since it's been a while and is down in the queue, I'll have to bump it up again.

Ali, care to crosspost your pie there, or could I save you the trouble? Advise.

[Urbane Guerrilla]

Originally Posted by glatt

That, and brussel sprouts.

Brussels Sprouts, or Aliens' Heads , must not be overcooked. Overcooking them gives that awful sulfur-compounds reek. Pith those alien heads if you have to, to get 'em to cook quick.

Season with olive oil (and salt), just like cooked cabbage.

Really convincing plates of Alien Heads -- Abductees' Revenge -- can be made up by carving almond slanty eyes in each sprout and inserting black olives cut to fit. Can't say as I've ever made time to do this...