Panadons d’espinacs


Lent is a 40-day period that runs from Ash Wednesday to Easter Sunday. During this time it was practiced, and it is practiced between believers, breakfast and abstinence. Abstinence consisted in not eating meat for certain days or weeks.


In order to make abstinence attractive, popular tradition devised meals that were unusual for the rest of the year, made with products of the time, and which were quite tasty and nutritious. Spinach Patties is a food that does not contradict the rules of abstinence and at the same time it is a delicious meal. In our country, it is a tradition to make home-made buns on Easter, and as our grandmothers taught us and wrote it down, I encourage you to do it. You will not regret it.


This recipe will also serve to get you to know the word “funyir”, which I only heard from defining the spinach reduction process. Dictionaries say that the word “funyir” comes from the word “féner” which means to work the dough of each piece of bread so that it becomes consistent before it is shaped. They say that etymologically it comes from the Latin vulgar fundiare, ‘to drain, to stir thoroughly’, derived from fundus, ‘bottom’.


Ingredients, for 18 buns:


2 kg of tender spinach.
1 whole egg beaten.
1/2 glass of oil.
1/2 glass of water.
1/2 glass of milk.
3/4 yeast tablet.
Knead and spread.


For the filling:


2 kg. tender spinach, picked, washed and chopped.
Get out for fun.
Raisins and pine nuts to taste.
2 cloves of garlic in small pieces
Chopped parsley Well seasoned with oil


Make the Patties with the pasta and the filling. Half an hour baked at 180 degrees.


Bon Appetite!


Jaume Ramon Solé.

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