Tuesday, October 19, 2010

Healthy Vegetarian Recipes - Spinach Pate

Serves 8

Calories per serving - 66


40g bulgur wheat

675g spinach, stems removed

3 tbsp vegetable stock

1 onion, chopped

2 garlic cloves, crushed

1 tbsp fresh chopped oregano

1 tbsp fresh chopped thyme

2 tsp cider vinegar

1 egg beaten

2 tbsp fresh chopped coriander

50g low-fat cheese, grated

6-8 large lettuce leaves


1. Cook the bulgur wheat in boiling water for 15 minutes or until swollen and cooked. Drain well. Wash the spinach and cook in a saucepan until it begins to wilt. Drain very well and chop finely.

2. Heat the stock in a saucepan and cook the onion and garlic for 2-3 minutes until beginning to soften. Add the bulgur wheat, oregano, thyme and vinegar and cook for 5 minutes. Remove the saucepan from the heat and stir in the egg, chopped coriander, cheese and spinach.

3. Line a 2lb loaf tin with the lettuce leaves, allowing them to overhang the edge. Spoon the spinach mixture into the pan and fold the lettuce leaves over the top to cover the mixture completely.

4. Cover the tin and cook the pate in the oven at 180c/350f/Gas 4 for 40-60 minutes or until firm. Allow to cool before transferring to the refrigerator to chill for 2 hours. Unmould the pate, slice and serve with hot toast and a small salad.


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