SKINNIER SPINACH PARFAIT, Vegetarian opt, Make Ahead

Special guests on the way?  This fluffy emerald parfait will knock 'em dead...   
                                                                                first published 2015; updated 3/23

Exquisite meat-free savoury Spinach Parfait, low-fat
'Incredible! Not what I was expecting.' 'Really good. Colour so appealing.' Tasters

(The Blogger is currently testing a dairy-free frozen spinach version)

 

An unusual -in a fabulous way - meat-free pate is a terrific special occasion dish.  It's beautifully savouryt with the flavour of anchovies or olives running subtly through it.  

At its best spread on hot crisp toast or warm rolls, Spinach Parfait has been popular at many a buffet or festive gathering since 67 posted it in 2015.

The original recipe (which includes quite a lot of butter) was published in The Times. This recipe replaces some of the butter with yoghurt* and adds lemon zest to cut the richness.  

The parfait can be made the day before serving or just a few hours before needed, and, in the right container, transports well.  

Once grotty spinach stems & leaves are removed, the preparation is pretty simple.  A fair amount of fresh spinach is required; frozen really doesn't taste as good.

Cost: £5.50 ish, more for organic spinach. (3/2023)
Feeds: maybe six to eight as a first course; more on a buffet

Ingred:
230 gm/8 oz cooked drained spinach (not too dry) - probably two large bags, ie 400gm/14oz fresh spinach    

   2 hardboiled eggs, coarsely chopped
   1 small tin anchovies (preferred but if vegetarian, a handful of good olives) 
    
   1 small onion in fine dice (or fodmap friendly fennel, separated into leaves, soaked in 9-12 water & vinegar and brushed clean)
   60gm/generous 2oz butter (or veggie marg)

   50gm/1.7oz thick plain dairy Greek-style yoghurt
   1 tbsp mayonnaise 
   zest of one lemon 
   pepper and a bit of salt

Garnish: thinly sliced radish

Method:

1. If the spinach is not organic, soak 20 mins in a mix of 9 parts fresh water to 1 part vinegar OR distilled water
2. Rinse spinach; drain; discard grotty looking leaves & stems; add to a large pot over med high heat; cook, stirring, till completely wilted - no need for oil; the water on the leaves will be sufficient
3. Drain spinach, squeeze out any remaining liquid with a spoon (discard cooking water) measure 230gm/8oz spinach; chop coarsely, put in deep bowl 
4. Roughly chop eggs and anchovies/olives; set aside 
5. Soften onion in butter over med heat - 5 mins
6. Add onions & butter to spinach then add eggs and anchovies/olives
7. Combine; blitz with hand or bowl blender until liquid; pour into a mould or loaf tin lined with cling film OR place in one large or 2 pretty bowls
8. Chill at least 3 hours before serving
9. Garnish with thinly sliced radish
10. Serve with hot toasted good seeded wholemeal bread

Comments:

• 'It's incredible; really smooth and creamy and light.  I don't like anchovies but they really work in this.  It's so unusual!  It's not too salty and the ingredients are a really good healthy mix.' Wonder Woman office organiser
• 'Really good - something I've never tasted before. The colour is so interesting you want to try it.  You expect a vegetable taste but get the fish kickback, all of it smooth and lovely.  The radishes are the perfect garnish.' Political Agent   

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This recipe has been adapted  by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.