Roast spinach recipe with potatoes

The roasted beef spinach recipe

Beef spinach, or also called pocket, is a cut found in the hind quarter of the beef, near the nut cut. It is often referred to as a second category cut and is not very easy to find, but being small and lean it lends itself to many recipes: the most famous is the stuffed pocket. Spinach or beef pocket requires quick cooking, even better if well marinated beforehand, to keep the meat super soft. Therefore perfect for roast meats, recipes for stuffed roasts and meatloaves.

Below we propose a unique dish, very tasty, very easy to prepare and perfect for any occasion, from a dinner with friends, an aperitif with bites that are easy to place on a skewer or for a family lunch: roast spinach with potatoes. Few ingredients for a unique result!

Roast spinach recipe ingredients

• 1000 g of veal spinach
• 500 g of potatoes
• 200 g fresh or frozen spinach
• 250 ml of white wine
• 20 g of pine nuts
• 7 dried dates
• 1 egg
• extra virgin olive oil to taste
• Salt and Pepper To Taste

Method

Get yourself a nice cut of fresh spinach in pocket size or make a small pocket cut yourself. Start by lightly blanching the spinach and chopping it coarsely. Also clean and blanch the potatoes, once cooked cut them into small pieces.

In a bowl mix the spinach with the pine nuts, the datti cut into pieces, the beaten egg, salt and pepper. Now fill the pocket with the filling and sew lightly with kitchen string or close with toothpicks.

In a pan also suitable for oven cooking, heat the oil and lightly brown the beef spinach on both sides. Pour in the wine, oil, salt and add the potatoes.

Now move on to cooking in a preheated oven at 200° for about 1 hour and 20 minutes, basting often with the sauce that forms during cooking. Remove from the oven, let cool slightly, cut into slices and serve with the potatoes.