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Spinach panadons

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

In order to make abstinence attractive, popular tradition devised unusual meals for the rest of the year, made with seasonal products, and that they were quite tasty and nutritious. The spinach panadó, is a food that does not contradict the rules of abstinence and at the same time is a delicious food. In our house it is a tradition to make panadons at home for Easter and, just as our grandmothers taught us and left it in writing, so I encourage you to do so. You won’t regret it.

This recipe will also help you learn the word “funyir”, that I only heard it to define the spinach reduction process. Dictionaries say that the word “funyir” comes from the word “fènyer” which means to work the dough of each piece of bread so that it takes on consistency before giving it shape. They say that etymologically it comes from the vulgar Latin fundiare, ‘to dig, to stir thoroughly’, derived from fundus, ‘bottom’.

Ingredients, for the pasta of 18 panadons:

2 kg of spinach.

1 or whole beaten.

1/2 cup oil.

1/2 cup water.

1/2 cup milk.

3/4 of yeast tablet.

Knead and spread.

For the filling:

2 kg. of tender spinach, sorted, washed and chopped.

Salt for funyir.

Raisins and pine nuts to taste.

2 cloves garlic in small pieces

Chopped parsley well seasoned with oil

Make the panadó with the pasta and the filling. Bake for half an hour at 180 degrees.

Bon Appetit!


Jaume Ramon Solé.

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