Skip to main content

Recipe: Spinach Pie, 16th Century (Tarte de Espinafres, Séc. XVI).


Shortcut pastry  (I used puff pastry this time) - 500g spinach - 2 tablespoons each of chopped dill, mint and parsley - 1 chopped onion - 2 chopped cloves of garlic - 100g feta cheese - salt and pepper - 1 egg to glaze 

Fry the onion and herbs in olive oil, add the spinach and mix well, add the salt and pepper, cook for further 3 minutes. Line one oven plate with half the pastry, fiil with the spinach and spread the crumbled feta cheese on top. Cover with the other half of the pastry, bake at 180º, for 40 minutes. 

Massa quebrada (desta vez usei massa folhada) - 500g de espinafres - 2 colheres de sopa (cada) de: endro picado, hortelã e salsa - 1 cebola picada - 2 dentes de alho picados - 100g de queijo feta - sal e pimenta - 1 ovo para pincelar. 

Frite a cebola e as ervas em azeite, adicione os espinafres e misture bem, adicione o sal e a pimenta, cozinhe por mais 3 minutos. Forre uma travessa de forno com metade da massa, encha  com os espinafres e espalhe o queijo feta por cima. Cubra com a outra metade da massa e leve ao forno, a 180º por 40 minutos.

Original recipe from A Proper New Booke of Cookery (1575) - http://www.medievalcookery.com/notes/pnboc1575.txt, adapted by Andrew and Maureen Dalby in The Shakespeare Cookbook, The British Museum Press, 2012, pág. 101.


Labels:

Comments

  1. Maggie24 April 2020 at 19:37

    Is the spinach fresh or frozen? Did you use fresh or dry herbs?

    ReplyDelete

Post a Comment

Popular posts from this blog

Medieval Arab Dinner

Hummus with Ground Nuts Take boiled chickpeas and pound finely. Take vinegar, good oil, tahini, pepper, atraf tib (spice blend, recipe in: https://www.theophanus-cauldron.net/atraf-al-tib/), mint, parsley, thyme, a little of walnuts, almonds, pistachios, hazelnuts, cinnamon, caraway, dried coriander, salt, salted lemons, and olives. Spread. Leave  one day and one night and serve.  -Kanz al-Fawa'id fi Tanwi al-Mawa'id Lamb with Greens and Yogurt  Boil a ratl of meat. Remove the scum. Cook it part way. Add to it chopped green leaves of chard. Cook it until it is well done. Remove the meat, its broth and the chard. Then put in a pound of yogurt and a uqiyah of rice. Continue to stir until rice is cooked. Add to it the meat, swiss chard and the broth. The broth should be a little. Cook it and remove. Sprinkle mint leaves on it. After ladling it into a bowl, put pounded garlic on top. Turnips can be used instead of chard, same goes for spinach.  - Ibn al-'Adim, Kitab...
Post a Comment
Read more

Recipe: Cheese Ravioli, 16th Century (Receita: Ravioli, Séc. XVI).

     Take spinach and blanch it as if you were making cooked spinach, and chop it small. Take approximately one handful, when it is chopped, cheese or meat from a chicken or capon that was boiled or roasted. Then take twice as much cheese as herb, or of chicken an equal amount, and beat two or three eggs into it and make a good dough, put salt and pepper into it and make a dough with good flour, as if you would make a tart, and when you have made little flat cakes of dough then put a small ball of filling on the edge of the flat cake and form it into a dumpling. And press it together well along the edges and place it in broth and let it cook about as long as for a softboiled egg. The meat should be finely chopped and the cheese finely grated.  Bibliography: Sabina Welser's Cookbook, tr. from Das Kochbuch der Sabina Welserin (c. 1553) by Valoise Armstrong, Little Rock, Arizona, 1998    in  David Friedman and Elizabeth Cook - How to Milk an Alm...
Post a Comment
Read more

Recipe: Tart of Strawberries, Tudor (Tarte de Morangos, Séc. XVI).

The Good Housewife's Jewell (1596): To Make a tarte of Strawberries. Wash your strawberries, and put them into your Tarte, and season them with suger, cynamon and Ginger, and put in a littl red wine into them. I used a shortcrust pastry. This tart goes very well with cream! Para fazer uma tarte de morangos. Lave os morangos, coloque-os na sua Tarte, tempere-os com açúcar, canela e gengibre e coloque um pouco de vinho tinto. Eu usei massa quebrada. Esta tarte vai muito bem com natas!
Post a Comment
Read more