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Spinach Parcels with Fish Pilaf Recipe
|Spinach leaves||24 Large, washed and thick stalks removed (Or More, Unblemished)|
|Leek||1 Medium, cleaned and white finely chopped|
|Fruity olive oil||4 Tablespoon|
|Long grain rice||4 Ounce (100 Gram)|
|Cooked fish/Drained canned / smoked salmon||8 Ounce (250 Gram, Leftover)|
|Mizithra cheese/Ricotta / cottage cheese||4 Ounce (100 Gram)|
|Flat leaf parsley||1 Ounce, finely chopped (25 Gram)|
|Fresh dill||1 Ounce, finely chopped (25 Gram)|
|Spring onion||1 Ounce, finely chopped (25 Gram, White And Light Green)|
|Freshly ground black pepper||To Taste|
|Seville oranges/Lemon and 1 sweet orange||2 (Bitter)|
Calories 489 Calories from Fat 237
% Daily Value*
Total Fat 27 g41.1%
Saturated Fat 7.5 g37.4%
Trans Fat 0 g
Cholesterol 59.5 mg
Sodium 338.7 mg14.1%
Total Carbohydrates 42 g13.9%
Dietary Fiber 3.7 g14.7%
Sugars 4.1 g
Protein 23 g45.1%
Vitamin A 51.9% Vitamin C 39.9%
Calcium 7.3% Iron 16.3%
*Based on a 2000 Calorie diet
Remove them with a slotted spoon or chopsticks and transfer to cold water.
Drain them, then lay them out flat.
In a heavy frying-pan fry the chopped leek in 3 tablespoons olive oil, over low heat, until it becomes transparent.
Sprinkle in the rice and saute until it, too, becomes transparent.
Stir in between 125-175 ml (4-6 fl oz) water, adding about 50 ml (2 fl oz) at a time.
Let this become absorbed, before you pour in more.
When the rice is almost - but not quite - done remove it from the heat.
Toss the rice with the fish, cheese, herbs and spring onion and season.
Lay out one spinach leaf flat and place a spoonful of the rice mixture at the widest part of the leaf.
Loosely roll it up, folding the sides over the middle after the first turn.
You should have made a neat little packet, with just enough extra room for the rice to expand a little.
Repeat until all the filling is used.
Lay extra blanched spinach leaves in the bottom of a ceramic or ovenproof baking dish, with a few thinly-pared strips of orange (and lemon) zest.
Pack in your dolmathdkia in a single layer, so they are touching one another.
Drizzle them with the remaining tablespoon of olive oil.
Squeeze the juice of the oranges (and lemon if using) and heat through.
Pour this over the dolmathakia.
If the juice does not come nearly to the top, then make up the difference with hot water.
Cover the dish tightly and cook in an oven preheated to 180°C (350°F, gas 4) for about 25-30 minutes.
Serve hot with egg and lemon sauce, or cold without it.