Spinaci time

spinach and smoked tuna terrine

It ‘s spinach time! The spinach harvest in my garden was excellent. Although I had the same problem I have  with the salad … .. they’re all ready at the same time! But this is not a big problem, because the beauty of spinach is that you can also freeze it. To celebrate the spinaci arriving , I thought  do something special and not just use them in the usual way  (with chili ,evo oil and salt). I prepared this dish of smoked tuna with spinach and ricotta cheese.

picking spinach

The combination of the three flavors worked very well, fresh and light. I am sure that my new spinach were delighted with this combination! But clearly I didn’t use them all, the rest  I froze after lightly steaming.

a basket of my spinach

My pour spinach, they still do not know what is going to happen next… … .. who knows maybe they will end up in some homemade Ravioli ?

Serves 4
1 kg of spinach
250 grams of smoked tuna
150 grams of breadcrumbs
1 spring onion, finely chopped
200 grams of ricotta
½ lemon juice
20g pine nuts (toasted)
A handful of thyme
A handful of chives
1 clove garlic
Evo Oil
Salt and pepper
butter
How it works:
Steam the spinach for 15 minutes. Drain off excess water and cut into chunks. In a pan fry the onion in Evo oil for 1 minute and then add the spinach,  a pinch of salt and pepper. Cook for a few minutes. Set aside. In a bowl combine the ricotta cheese, lemon juice,  chives, pine nuts and abundant Evo oil . Mix well. Mix breadcrumbs in a blender with the garlic, thyme and chives. Grease a oven tray (size  20x20cm )with  butter. Spread a layer of spinach at the bottom, pour over 1 / 3 of the crumbs. Pour and spread half of the ricotta mixture and then lay half of the tuna on top. Continue with another layer of spinach, crumbs, mixed ricotta cheese, tuna and finish with bread crumbs. Sprinkle with a little Evo oil and bake for 20 minutes at 200 degrees.