Stuffed eggs with artichokes and spinach (Huevos rellenos de alcachofas y espinacas)

4 large eggs 
40 g of spinach 
40 g of artichokes 
1 tablespoon sultanas
3 tablespoon olive oil 
lemon juice
Salt and pepper
mayonnaise 


Cook the eggs and let cool. 

In another saucepan boil the chopped artichokes with few drops of lemon juice to avoid oxidation, and salt. After 10 minutes add the spinach. Drain the water and grind in a blender. When it is done, add the sultanas and the olive oil. (those do not have to be grind) 

Fill up the egg with the mixture. Season to taste. 

Mayonnaise can be used for decoration, along with the yolks. Break the yolks in a bowl with a fork or in mortar, place it on top.

Tips_ Make spicy by adding paprika powder to the mayonnaise.

Stuffed roasted red pepper with spinach bechamel (Pimientos asado rellenos con bechamel de espinacas)

3 tablespoons of boiled white beans
8 roasted and peeled red peppers
50 g of spinach
1 red onion
1 clove of garlic
2 table spoons of pine nuts
1 - 2 tablespoon flour
200 ml milk
olive oil
nutmeg  

For the sauce
4 roasted and peeled red peppers
1 spring onion
350 ml cream
olive oil


Chop the onion and garlic, lightly fry in a pan with a little olive oil. Seasons. Wash spinach well, chop them and add them to the pan. Also add the pine nuts and white beens. 

Meanwhile, in a different frying pan add some olive oil. Add flour, some nutmeg and keep mixing. Mix well and slowly add the milk, stirring until the bechamel is made. Pour the spinach, onion, garlic, etc from the other pan and mix until getting a homogeneous bechamel. Place in a glass bowl and let cool. After about 30 - 50 min, fill up the roasted and peeled red peppers with the spinach bechamel. 

Rollitos de calabacín rellenos de espinacas y queso de cabra (Zucchini rolls stuffed with spinach and goat cheese)

Ingredients for about 8-10 rolls

1 large or 2 small zucchini

40 g of goat cheese roll

a bunch of fresh baby spinach

thyme

fresh basil

lemon juice

olive oil

black pepper

Wash and dry the zucchini. Cut the ends. Cut lengthwise into longitudinal pieces, no more than half a centimeter thick. Spread on both sides with olive oil.