Shapes:
Ingredients
- 4 tablespoons (60 ml) extra-virgin olive oil, divided
- 8 ounces (225 grams) fresh baby or mature spinach
- Kosher salt and freshly ground black pepper
- ½ medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon sweet paprika
- ¼ cup (60 ml) dry white wine or water
- 12 ounces (340 grams) sweet or hot Italian-style ground sausage, or a mix, any casings removed
Directions
- In a nonstick sauté pan, warm 2 tablespoons of the oil over medium heat. Add about a quarter of the spinach and stir for a few moments until mostly wilted, then repeat the process until all the spinach has cooked down. Turn off the heat and season to taste with salt and pepper. Transfer the spinach to a clean dishcloth and let cool. Then wring it dry over the sink, removing as much moisture as possible.
- In the same pan that you used to cook the spinach, pour off any juices and warm the remaining 2 tablespoons oil over medium-high heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the garlic and paprika and cook, stirring constantly, until fragrant, 30 seconds
- Pour in the wine and simmer, scraping up the browned bits from the bottom of the pan, until completely evaporated. Transfer the mixture to a bowl.
- Add the sausage to the pan and season with salt and pepper. Cook, breaking the meat into small pieces with a wooden spoon or spatula, until cooked through and beginning to brown, about 10 minutes (if using a meat alternative, this will happen in about half the time).
- Return the onion to the pan and cook, stirring often, for a couple of minutes more. Adjust seasoning to taste and let cool completely.
- Add the meat mixture and spinach to the bowl of a food processor and pulse until well combined and paste-like. Transfer the filling to a bowl or piping bag and refrigerate until ready to use. If storing overnight, let the filling soften at room temperature for 30 minutes before using.