Spinach boats with onions and Parmezan cheese

A really cracking recipe for all spinach-lovers. Amaze your guests with delicious spinach balls with onion and parmesan – simply delicious.

Spinach boats with onions and Parmezan cheese


300 g flour
1 tbs dry yeast
1 pinch salt
2.5 dl Dream Rice, heated
1 tbs rice syrup

Spinach filling:
1 tbs olive oil
1 onion, thinly sliced
300 g spinach
1 pinch nutmeg
1 ts onion powder
1 ts garlic powder
1 egg
2 tbs grated Parmesan cheese
salt, pepper

Parmesan shavings

1. Dough: mix the flour with baking powder and salt using a food processor. While the machine is running, pour in the rice drink and rice syrup. Run the machine until the dough begins to form a ball. Remove the dough and put it in a clean bowl. Cover with a tea towel and set aside 1 hour in the refrigerator. The volume will almost double. Degas* the dough and let it rise again for another 30 minutes.

2. Spinach filling: heat the olive oil in a non-stick pan. Fry the onion until golden and remove from the pan. Stir-fry the spinach using small amounts at a time. Season with salt, pepper, nutmeg, onion and garlic powder. Drain the spinach and the onion in a colander. Beat the egg and season with salt and pepper. Add Parmesan and stir the spinach and onion into the egg mixture. Set aside.

3. Preheat the oven to 175 °C. Roll out the dough until it is about 3 mm thick. Cut into strips of 5 cm x 10 cm. and push the edges on the outside to form “boats”. Fill the center with a tablespoon of spinach. Place the boats on a lined baking sheet. Brush the edges with water. Bake for 30 minutes and remove from the oven. Scatter the parmesan shavings over the pastry.

After the dough has risen, degas it by pushing it vigorously with the fists so the air produced by the rising process, is removed. Let the dough rise for a second time.


Serves 10 boats
Preparation: 20 minutes
Rest time: 1 hour + 30 min
Cooking time: 30 min