This is a lovely recipe that has been inspired by the Irish Chef Domini Kemp.
It’s easy to make and goes with pasta, rice, fish or meat – or you know what, it’s great on its own with some homemade organic spelt flour bread or just a salad. The tomatoes, onions and spinach are so good for your skin and health. The herbs garlic, rosemary and thyme support the immune system.
500g frozen spinach – defrosted
small bunch of flat leaf parsley =- finely chopped
grated nutmeg – pinch
2 gloves of garlic peeled and crushed
80 g of goats cheese – NB : hard goat’s cheese taste almost the same as a good mature cheddar – with no goaty flavour.
1 beaten egg – organic of course
2 finely chopped onions
1 tablespoon for finely chopped rosemary and thyme
2 x fresh ripe tomatoes chopped (optional)
salt and pepper
Drizzle some olive oil into a medium sized saucepan pan and heat. When the oil is warm, not smoking, add the chopped onions and slowly fry them until golden brown – ie sweated down. Then add one clove of crushed garlic and cook for a minute or so and then add the chopped herbs i.e rosemary and thyme – not the parsley. Stir for a thirty seconds and if there is any juice from the defrosted spinach add this to the onion mixture. Allow to reduce for about three minutes under a higher heat and then add the tomatoes. Reduce the heat. Season to taste with salt and pepper – careful with the salt as the two cheeses that are going to be added later are salty. Now simmer for at least 20 minutes.
While the sauce is simmering squeeze out the remaining juice from the frozen spinach and add to the spinach the feta cheese and half of the goat’s cheese, the parsley, one crushed garlic and the grated nutmeg. Add in the beaten egg and mix the whole ingredient together. Once mixed form small balls, the size of a golf ball and place in an oven proof dish – see picture. The pour the tomato sauce over the spinach balls. The sauce should have reduced down nicely by now and finish off by sprinkling the rest of the goat’s cheese – see second picture.
Bake in a preheated oven at 180 degrees or gas mark 4 for 30 minutes.
Ask your super market or delicatessen ask for a strong Irish cheese – they are simply fabulous –