Espinacas Labradas (Spinach spread)

Embark on a culinary journey to the heart of Andalusia with our Espinacas Labradas, a traditional spinach spread that captures the essence of Écija, the sun-kissed town renowned for its rich history and gastronomic delights. Each spoonful of this luscious spread is a symphony of flavors that promises to elevate your taste buds to new heights.

Whether you’re smearing it generously on a crusty slice of bread or using it to add depth to your appetizers, Espinacas Labradas is more than just a spread; it’s a celebration of simple ingredients transformed into something magical.

This holiday season, let the spirit of sharing come alive with homemade jars of Espinacas Labradas. Alongside savoury Liver Pâté and sweet Pear Chutney, it makes for a trio of homemade treasures that are perfect for gifting. Wrapped with care and love, these jars are not just gifts but an invitation to gather and make merry around the dining table.

A vegan delight

Discover the full-bodied flavor that blooms after a night in the cool embrace of your refrigerator, making Espinacas Labradas a delightful make-ahead treat. And for those seeking a plant-based indulgence, this vegan-friendly dish offers versatility that inspires—from a hearty baked potato topping to a nourishing lunchbox companion, it’s a recipe that caters to both comfort and health.

So let’s begin this gastronomic adventure together, and prepare to indulge in a spread that’s as nourishing for the soul as it is for the body. Bon appétit!

Transformation:

Wrap one large potato with aluminum foil. Put it for 90 minutes in a heated to 200 °C, fanless oven.

Remove, make an incision lengthwise and carve part of the potato. Mix equal amounts of Espinacas Labradas with equal amounts of the mashed potato. Add 2 tablespoons of boiled corn, 20 grams of butter and salt. Stir and fill the potato. Garnish with mushrooms, optionally. Done – you have a great lunch to the Lunchbox.