Spinach Hats with Tomato Ragout, Greek Salad, and Tzatziki Sauce
Ingredients
- 10 frozen Spinach Hats
- 4 tablespoons olive oil
- Organic tomato ragout
- Salt and pepper, to taste
- Fresh basil leaves, chopped (for garnish)
- Tzatziki sauce
- Ingredients for Greek salad: tomatoes, cucumber, red onion, bell pepper, feta cheese, Kalamata olives, dried oregano, and your favorite salad dressing
Preparation
Steaming the Spinach Hats
- Fill your steamer's water compartment and bring it to a boil.
- Place the frozen Spinach Hats in the steamer basket in a single layer for even thawing.
- Cover and steam for 10 minutes until they are fully thawed and heated through.
Preparing the Sides
- Tomato Ragout: Warm the tomato ragout in a saucepan. Season with salt, pepper, and torn basil leaves to taste. Keep it warm on low heat.
- Greek Salad: In a bowl, combine chopped tomatoes, cucumber, red onion, bell pepper, crumbled feta cheese, and Kalamata olives. Sprinkle with dried oregano and toss with your favorite dressing.
- Tzatziki Sauce: Grate and drain the cucumber. Mix with Greek yogurt, minced garlic, fresh dill, olive oil, lemon juice, salt, and pepper. Chill for 30 minutes before serving.
Serving the Dish
- Spoon the seasoned hat tomato ragout onto a serving plate.
- Arrange the steamed Spinach Hats over the ragout.
- Drizzle a bit of olive oil over the pasta hats for an extra layer of flavor.
- Garnish with fresh basil leaves for an aromatic finish.
- Serve with the Greek salad on the side and the homemade tzatziki sauce for dipping.
Enjoy this delightful fusion of Mediterranean flavors, bringing together the hearty satisfaction of Spinach Hats and the fresh zest of Greek salad and tzatziki sauce. A perfect meal for any occasion!
