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Home Spinazie met mozzarella en zontomaat

Recipes

Spinach is one of my favorite vegetables. I like it, it’s healthy and incredibly versatile. You can of course cook it (do people still do that??) or stir-fry it, but you can also eat it raw and it works perfectly as a ‘filling’, for example for a Frittata or quiche. I personally really enjoy stir-frying it. Normally I add some herbs and top it with a boiled egg, but this time I wanted to do it differently and give it an Italian twist. When you think of Italy you think of mozzarella and sun-dried tomato, and that’s exactly what I added. Oh yeah! And some fennel. I had it lying around and it turned out to be a fantastic combination.

Recipe

Spinach with mozzarella and sun-dried tomato

This dish combines fresh spinach with creamy mozzarella, crunchy fennel and sweet sun-dried tomatoes. In just a few minutes you’ll have a delicious, colorful dish on the table.

Course	Main course
Kitchen	Italian
Servings	2-4

Preparation time

Preparation time	20 min
Total	20 min

Equipment

Frying pan or sauté pan
Cheese slicer or large grater

Ingredients

500 g fresh spinach
1 clove garlic
1/2 red onion
8 to 10 sun-dried tomatoes
1 ball mozzarella
1/2 fennel
salt & pepper
olive oil

Spinach with mozzarella and sun-dried tomato

Peel the garlic and the onion and finely chop them. Slice the fennel paper-thin using a cheese slicer or large grater. Cut the sun-dried tomatoes into strips and the mozzarella into cubes. Heat some oil in the pan and sauté the onion and garlic. Add the spinach handful by handful until it has wilted. Turn the heat down and add the mozzarella, fennel and sun-dried tomatoes. Stir everything until the mozzarella has softened a bit, and then it’s ready to serve!

Cooking mode Prevents your screen from going to sleep

This dish is lovely as a light meal or as a side with pasta or grilled meat. The combination of melted mozzarella and tender spinach gives a creamy texture that appeals to everyone.

Use a sharp knife and a slicer or grater to get the fennel as thin as possible. That way the fennel stays pleasantly crunchy and adds extra bite to the dish.

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