Baked Spanish Spinach Balls in Roasted Bell Pepper Sauce (Albond |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a traditional recipe from the region of Madrid, Spain's capital. For the cheese, use any mild cheese that melts well, such as Monterey Jack. Ingredients:
400 g frozen spinach |
1 large potato, boiled, peeled and mashed |
1 large egg |
2 tablespoons grated cheese |
3 tablespoons fine breadcrumbs |
2 tablespoons olive oil, divided |
1 large red bell pepper |
salt and pepper |
Directions:
1. ***Note, to roast the bell pepper: place on a hot, dry skillet or griddle. Cook turning often until all skin is blackened and blistered. Remove from heat and place in a plastic bag to steam. When bell pepper is cool, peel and seed.
2. Make sauce: puree the bell pepper with 1 tbs olive oil and salt and pepper to taste. Set aside.
3. Preheat oven to 350 degrees (180 C).
4. Cook the spinach in the microwave as directed. Coarsely chop. Place in a bowl and, using your hands, mix with the mashed potato, the egg, and grated cheese.
5. Grease a baking dish with the remaining olive oil. Make small balls out of the spinach/potato mixture and place on greased dish. Sprinkle evenly with the breadcrumbs.
6. Bake for 20-25 minutes or until the topping is golden and spinach balls are heated through.
7. Serve with the roasted bell pepper sauce.
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