The first time I tasted this was at our good friend, Christis. Slightly changed the recipe with the addition of za’atar but in either case they are wonderful and tempting to taste.
Have a look below at the full recipe and don’t forget that you can always print it.
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Here you can find more of my recipes using veggies.
Spinach Nests
Servings: 5 People
Ingredients
- 15-20 bunches Fresh Spinach , with their stems on
- 3 tbsp EVOO , Extra Virgin Olive Oil, plus more for serving
- 1 tbsp Za’atar
- ½ tsp fine Sea Salt
- ½ tsp Freshly Ground Black Pepper
Instructions
- Place a large pot or casserole on high heat and bring to a boil. Add in 2-3 batches the spinach bunches and blanch for a minute or so to soften. Remove into a strainer to dry as much as possible and repeat for the remaining spinach.
- In the meantime, turn the oven on at 190°C, air circulation and top & bottom elements on (not grill/broiler), rack in the middle.
- Use a large oven tray and add the spinach bunches by swirling each one starting from the leaves towards the stems to create small nests.
- Drizzle the olive oil on top of them, sprinkle the za’atar and season with the salt and pepper.
- Place in the oven and cook for about 30’ and until they get a bit of a charred colour. Serve and lightly drizzle more olive oil.
