When I was young I didn’t even know what it was spinach. In my country, Belarus, it was not very popular. But once I have moved to Poland, I notice that these leafy greens with a sweet flavor and a hint of bitterness are on every table. Spinach varieties, like spring greens, baby spinach, large leaf spinach, are delicate and add a beautiful green color to dishes.
In our kitchen I prefer to use baby spinach.
The mildly flavored leaves are brittle but soft. They are good in salads when fresh, or in omelettes, tarts or pies when wilted.
Today’s savory spinach muffins from cottage cheese with thyme are a great choice for kids lunch-box. Thyme is an amazing herb, comes from a Family of the mints.
The herb has tiny grayish-green leaves with a subtle, dry aroma and a slightly minty flavor. Goes very well with all roasted dish meat or vegetable. Better to add at the beginning of cooking process to increase taste experience.
Spinach muffins from cottage cheese with thyme have no flour, instead I use little quantity semolina.
For gluten-free option use cornmeal (polenta) instead semolina, in the same quantity.
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