PAN TOMACA (SPANISH TOMATO BREAD)
Pan tomaca, or more accurately pa amb tomaquet, is a traditional Catalan breakfast dish that is also loved in other parts of Spain. It couldn't be easier to prepare! If you don't fancy it for breakfast, it also makes a lovely snack or starter.
Provided by Luis Luna
Categories World Cuisine Recipes European Spanish
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Place tomato in a blender; blend until smooth.
- Toast the bread until browned, 1 to 3 minutes. Rub each slice of toast with garlic; this is easier to do if the peel is left on.
- Top each slice of toast with pureed tomato. Drizzle with olive oil and sprinkle with salt.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 28.1 g, Fat 15.3 g, Fiber 3.3 g, Protein 5.3 g, SaturatedFat 2.3 g, Sodium 398.2 mg, Sugar 5.1 g
SPANAKOPITA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place oven rack in center of the oven and preheat to 400 degrees F.
- Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.
- On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.
SPANIKOPITA
Steps:
- Preheat the oven to 400 degrees. In a large mixing bowl, add the spinach, scallions, parsley, and dill, and toss. Add the cheese and toss again. Add the eggs and then the cream of wheat. Work the eggs and cream of wheat into the mixture with your hands. After it is well incorporated, pour 1/2 cup olive oil over all and use a spoon to coat the mixture well. Season with salt and pepper.
- Brush a 9 by 13 inch baking pan with olive oil. Line the bottom of the pan with a leaf of phyllo. Brush with olive oil and repeat with another 4 leaves. Evenly spread the spinach mixture over the layered and oiled phyllo. Add 5 more leaves, brushing each with oil. With sharp knife, score top phyllo into serving size portions. Bake for about 45 minutes or until the phyllo is golden brown and the mixture inside is piping hot.
SPANAKOPITA
Spanakopita, the classic Greek savory pie, is elegant and impressive, yet easy to make. The star ingredient is spinach, and lots of it (two pounds to be exact). This pie tastes best when made with fresh spinach, though you could also use the same amount of frozen spinach - just be sure to thaw completely and squeeze out all the excess water before using. This recipe can be baked a day ahead and stored in the refrigerator overnight, then rewarmed at 400 degrees until heated through, about 15 minutes. Cut into small squares or triangles to serve as an appetizer, or for a more complete meal, serve larger squares of the pie alongside soup or salad.
Provided by Kay Chun
Categories casseroles, vegetables, main course
Time 2h
Yield One 9-by-13-inch pie
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium. Add onion, scallions and garlic, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes.
- In batches, stir in spinach until wilted, about 3 minutes. Season with salt and pepper. Strain spinach mixture through a sieve, pressing out excess liquid to prevent a soggy crust. Transfer to a large bowl and cool for 5 minutes. Add eggs, feta, Parmesan and parsley and stir until combined.
- Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan (2 inches deep) with butter. Lay one half sheet of phyllo dough in baking dish. Using a pastry brush, brush dough with butter. Repeat 7 more times to form crust. Spread spinach mixture evenly over crust. Brush one half sheet of phyllo dough with butter and lay on top of filling, butter side up. Repeat with remaining 7 sheets of dough. Using a serrated knife, lightly score top layer of dough into squares (this will make it easier to cut once baked). Bake until crust is lightly golden and filling is heated through, 50 to 60 minutes. Serve warm.
SPANISH TOMATO PIE
Make and share this Spanish Tomato Pie recipe from Food.com.
Provided by My Food Coach
Categories Savory Pies
Time 1h55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- To make the pastry, combine the flour and salt in a large bowl. Cut in the margarine or butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Alternately, pulse the mixture in a food processor. Stir in just enough ice water so that the mixture forms a ball and holds together. Flatten the dough into a desk, wrap in plastic wrap, and refrigerate for a least 1-hour.
- Meanwhile, prepare the filling. Bring a large saucepan full of water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool. Cut the potatoes into ½-inch slices. (25 min.).
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring, for 5 minutes. Add the bell peppers, tomatoes, jalapeno, garlic, thyme, salt, and pepper. Cook over medium heat until the mixture is soft and thick, about 20 minutes. Stir in the parsley.
- Preheat the oven to 375 degrees F. Divide the dough in half and roll out each piece into a 9-inch circle. Fit one round of dough into a 9-inch deep-dish pie pan or cake pan. Spread on one-third of the vegetable sauce. Top the sauce with one-third of the potato slices. Repeat layering until all the sauce and potatoes are used. Cover the pie with the second pastry circle, crimp the edges to seal, and brush the top with the egg white if desired. Bake the pie for 35 minutes, or until golden brown. Serve hot, at room temperature, or chilled.
EASY SPANAKOPITA APPETIZERS
I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they're easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.
Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
SPANAKOPITA
Spinach and Feta Phyllo Triangles
Categories Cheese Leafy Green Appetizer Bake Vegetarian Phyllo/Puff Pastry Dough Pastry Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 30 pastries
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Preheat oven to 375°F.
- Melt remaining 1 stick butter in a small saucepan, then cool.
- Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
- Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.
- Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.
- Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.
SPANAKOPITA
Greek spinach pie.
Provided by Bea Gassman
Categories World Cuisine Recipes European Greek
Time 1h50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
- In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
- Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.
- Bake in preheated oven for 40 minutes, or until golden brown.
Nutrition Facts : Calories 496.1 calories, Carbohydrate 31.1 g, Cholesterol 125.2 mg, Fat 34.5 g, Fiber 3.4 g, Protein 17.2 g, SaturatedFat 20 g, Sodium 816 mg, Sugar 3.2 g
More about "spanishtomatopie recipes"
SPANISH FOOD & CUISINE - 15 TRADITIONAL DISHES TO EAT IN …
From swedishnomad.com
Reviews 1Published 2019-03-29Estimated Reading Time 7 mins
- Tortilla Española. When we say tortilla in Sweden, we usually talk about thin bread made from flour. In Spain however, a tortilla is basically a Spanish omelette made of eggs and potatoes.
- Gambas al ajillo. When it comes to Spanish food, Gambas al ajillo might just be my #1 favorite dish. It’s an appetizer and tapas dish with garlic shrimps that have been fried with olive oil in a special clay pot.
- Albondigas. Swedish meatballs are famous worldwide, but Spain has their own version of meatballs, known in Spanish as Albondigas. They are usually served in a bowl with a spicy tomato sauce.
- Pulpo a la Gallega. Another famous tapas dish that you should try. Even if you dislike octopus or find it scary to eat, I encourage you to taste Pulpo a la Gallega while you travel to Spain.
- Jamón Serrano and Iberico. Both Jamón Serrano and Jamón Iberico are Spanish specialties that shouldn’t be missed if you eat meat. You will find these types of cured ham almost everywhere and there are various standards and pricing according to quality and age.
- Gazpacho. A very traditional Spanish dish that has been eaten for a long time. Its origins are disputed as well as the “original” ingredients, but basically, it’s a cold tomato soup with mixed raw vegetables.
- Rabo de toro. Spanish oxtail stew is another traditional dish in Spain known for its rich taste and juicy meat.
- Mallorquin Tumbet. When it comes to Spanish vegetarian food, Tumbet is one of the most delicious dishes. It’s a traditional dish from the Spanish island of Mallorca, which is why it’s known as Mallorquin Tumbet.
- Empanada. During the colonization, the Spanish conquistadors introduced empanadas in America. And while it is regarded as a Spanish food, it might have Arabian origins and was perhaps created during the Arab rule in Spain.
13 FAMOUS SPANISH DISHES TO EAT IN SPAIN | BOOKMUNDI
From bookmundi.com
LIST OF THE TOP 10 TRADITIONAL SPANISH FOODS ⭐️ BEST …
From traditionalspanishfood.com
14 AUTHENTIC SPANISH TAPAS RECIPES FIT FOR A FIESTA ...
From allrecipes.com
BEST HOMEMADE SPANAKOPITA RECIPE - RECIPES, PARTY FOOD ...
From delish.com
8 MYTHS ABOUT SPANISH FOOD - SPANISH SABORES
From spanishsabores.com
TOP 10 SPANISH DISHES TO TRY WHILE IN SPAIN
From tripsavvy.com
HOW TO MAKE THE PERFECT SPANAKOPITA | FOOD | THE GUARDIAN
From theguardian.com
THE BEST SPANISH FOOD YOU HAVE TO TRY - GO! GO! ESPAñA
From gogoespana.com
SPANISH FOOD: THE 5 BEST DINNER FOODS IN SPAIN
From theworldbook.org
10 MUST-TRY SPANISH TAPAS RECIPES - THE SPRUCE EATS
From thespruceeats.com
25 BEST SPANISH FOODS TO TRY IN SPAIN - THE TRAVELLING CHILLI
From thetravellingchilli.com
EASY SPANISH TAPAS RECIPES | RECIPETIN EATS
From recipetineats.com
21 BEST SPANISH FOODS - HO CHI MINH ... - SAIGON FOOD TOUR
From scootersaigontour.com
THE MOST ICONIC SPANISH FOODS TO EAT IN SPAIN
From lets-travel-more.com
SPANAKOPITA RECIPE (GREEK SPINACH PIE TUTORIAL) | THE ...
From themediterraneandish.com
14 SPANISH DISHES YOU SHOULD TRY -- FROM CHURROS TO JAMON ...
From cnn.com
6 EASY SPANISH TAPAS RECIPES | QUICK SPANISH APPETIZERS
From spainonafork.com
SPANIKOPITA | VEGETABLE RECIPES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
SPANAKOPITA | CANADIAN LIVING
From canadianliving.com
15 SPANISH FOODS THE REST OF THE WORLD FAILS TO UNDERSTAND
From theculturetrip.com
MENU: A SPANISH-INSPIRED TOMATO FEAST | SAVEUR
From saveur.com
TOP 10 FOODS TO TRY IN SPAIN | BBC GOOD FOOD
From bbcgoodfood.com
SPANAKOPITA RECIPE WITH HOMEMADE PHYLLO (AUTHENTIC …
From mygreekdish.com
10 SPANISH FOODS WORTH TRAVELLING TO SPAIN FOR JUST TO EAT
From thesmartlocal.com
4 EPIC SPANISH SEAFOOD TAPAS YOU HAVE TO MAKE - SPAIN ON A ...
From spainonafork.com
23 SPANISH FOODS THE WHOLE WORLD SHOULD KNOW AND LOVE ...
From matadornetwork.com
TOP 9 SPANISH TAPAS RECIPES - THE SPRUCE EATS
From thespruceeats.com
12 SPANISH DISHES YOU MUST TRY WHEN IN SPAIN | SPEAKEASY
From speakeasybcn.com
TOP 10 BEST SPANISH FOODS - VEEBRANT
From veebrant.com
10 MOST POPULAR SPANISH SIDE DISHES - TASTEATLAS
From tasteatlas.com
BEST PAN CON TOMATE (SPANISH TOMATO BREAD) L THE ...
From themediterraneandish.com
WHAT TAPAS TO ORDER IN SPAIN? 20 POPULAR AND TASTY ONES ...
From spain.info
SPANISH PASTA RECIPES | THE SPANISH CUISINE
From thespanishcuisine.com
TOP 12 SPANISH FOODS YOU MUST TRY IN SPAIN - POPULAR ...
From spanishsabores.com
10 MOST POPULAR SPANISH MEAT DISHES - TASTEATLAS
From tasteatlas.com
AUTHENTIC SPANAKOPITA RECIPE - GREEK SPINACH AND FETA PIE ...
From olivetomato.com
7 OF THE WEIRDEST SPANISH FOODS I'VE EATEN (AND LOVE ...
From travelguaranteed.com
SPAIN'S TOP 10 TRADITIONAL DISHES YOU NEED TO TRY
From theculturetrip.com
BEST SPANISH TAPAS RECIPES - FOOD.COM
From food.com
FAMOUS SPANISH FOOD: 9 DISHES YOU SHOULD TRY IN SPAIN
From spendlifetraveling.com
You'll also love