7 oz (200 g) onions
2 cloves of garlic
10 oz (300 g) frozen spinach leaves
1/2 bunch parsley
7 fl oz (200 ml) vegetable stock
5 tbsp black olives
3 tbsp olive oil salt
pepper
cumin
cardamom powder
1 tbsp lemon juice
1 Turkish bread
2 cloves of garlic
10 oz (300 g) frozen spinach leaves
1/2 bunch parsley
7 fl oz (200 ml) vegetable stock
5 tbsp black olives
3 tbsp olive oil salt
pepper
cumin
cardamom powder
1 tbsp lemon juice
1 Turkish bread
method
1. Peel and dice the onions. Peel and finely chop the cloves of garlic. Defrost the spinach leaves following the instructions on the packet.
2. Wash, dry and finely chop the parsley. Heat the vegetable stock. Add the onions, garlic and the spinach and leave to simmer for approximately 5 minutes.
3 Drain the olives using a colander and cut into slices. Heat the olive oil in a frying pan and add the olive slices. Drain the spinach leaves and then add to the olives.
4. Season the spinach with salt, pepper, cumin, cardamom and lemon juice. Mix with a fork. Put the Turkish bread in the oven. When hot, slice open and stuff with the mixture.
2. Wash, dry and finely chop the parsley. Heat the vegetable stock. Add the onions, garlic and the spinach and leave to simmer for approximately 5 minutes.
3 Drain the olives using a colander and cut into slices. Heat the olive oil in a frying pan and add the olive slices. Drain the spinach leaves and then add to the olives.
4. Season the spinach with salt, pepper, cumin, cardamom and lemon juice. Mix with a fork. Put the Turkish bread in the oven. When hot, slice open and stuff with the mixture.
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