Midweek Meals: You don't need to be Popeye to enjoy these spinach recipes

This leafy green is in season, and packed full of protein and fibre - here are five ways to get the best of it

Spinach is a versatile veg - and packed with protein

Sea Spinach and Rosemary Soup

recipe by:Darina Allen

The trick with these green soups is not to add the greens until the last minute, otherwise they will overcook, and the soup will lose its fresh taste and bright green colour.

Servings

6

Preparation Time

 45 mins

Cooking Time

 5 mins

Total Time

 50 mins

Course

 Main

Ingredients

• 50g (2oz) butter

• 110g (4oz) onion, peeled and chopped

• 150g (5oz) potatoes, peeled and chopped

• 600ml (1 pint) homemade chicken stock, vegetable stock or water

• 425-600ml (15fl oz - 1 pint) creamy milk (1/4 cream and 3/4 milk)

• salt and freshly ground pepper

• 225-350g (8-12oz) sea spinach or sea beet, destalked and chopped

• 1 tbsp fresh rosemary, chopped

• To garnish:

• 2 tbsp whipped cream (optional)

• sprig of rosemary or rosemary flowers

Method

1. Melt the butter in a heavy-bottomed saucepan. When it foams add the onions and potatoes and turn them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes.

2. Add the boiling stock and milk, bring back to the boil and simmer until the potatoes and onions are fully cooked. Add the sea spinach and boil with the lid off for about 4-5 minutes, until the sea spinach is tender. Do not overcook or the soup will lose its fresh green colour. Add the chopped rosemary.

3. Liquidise and taste. Serve in warm bowls garnished with a blob of whipped cream and a sprig of rosemary. If you have a pretty rosemary bush in bloom, sprinkle a few flowers over the top for extra pzazz.

Ricotta rolls with spinach and herbs

recipe by:Michelle Darmody

These veggie rolls are perfect to pack for a picnic or to enjoy with salad as a main meal

Servings

8

Preparation Time

 15 mins

Cooking Time

 30 mins

Total Time

 45 mins

Course

 Side

Ingredients

• dash of olive oil

• 2 garlic cloves, crushed

• 220g baby spinach, chopped

• handful of parsley, chopped

• handful of chives, chopped

• 200g Ricotta

• 75g Cheddar, grated

• 40g Parmesan, grated

• 1 egg, lightly beaten and an extra egg yolk

• ½ tsp nutmeg

• ½ tsp cayenne pepper

• 1 sheet of puff pastry, approximately 350g

• handful of sesame seeds

Method

1. Heat the oil in a pan and sauté the garlic until it starts to give off an aroma, add the chopped spinach and turn down the heat to low. Place a lid on the pan and allow to simmer for about five minutes, shaking the pan gently every now and then. Season the spinach to taste and set aside to cool.

2. Preheat your oven to 180°C and line a baking tray with parchment.

3. Place the chopped herbs, ricotta, grated cheddar and parmesan into a bowl with the egg, nutmeg and cayenne pepper. Season and then mash with a fork to combine everything completely. Stir the spinach through the mixture. If there is excess juice from the spinach you can discard it.

4. Lay the sheet of pastry onto a lightly floured surface. The sheets are generally square so cut this in half so you have two rectangles. Scoop a line of the filling down one side of each rectangle and roll the pastry into a sausage shape. Press the pastry with a fork to seal it and then place the seal underneath. Cut the sausage into small rolls. Brush the top of each with the egg yolk and sprinkle with the sesame seeds.

5. Bake for about 30 minutes until the pastry is golden and the filling is heated through.