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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. ***Note, to roast the bell pepper: place on a hot, dry skillet or griddle. Cook turning often until all skin is blackened and blistered. Remove from heat and place in a plastic bag to steam. When bell pepper is cool, peel and seed. | 2. Make sauce: puree the bell pepper with 1 tbs olive oil and salt and pepper to taste. Set aside. | 3. Preheat oven to 350 degrees (180 C). | 4. Cook the spinach in the microwave as directed. Coarsely chop. Place in a bowl and, using your hands, mix with the mashed potato, the egg, and grated cheese. | 5. Grease a baking dish with the remaining olive oil. Make small balls out of the spinach/potato mixture and place on greased dish. Sprinkle evenly with the breadcrumbs. | 6. Bake for 20-25 minutes or until the topping is golden and spinach balls are heated through. | 7. Serve with the roasted bell pepper sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	400	g	frozen	88.0	15.6	8.8	1.2
potato	1		boiled peeled mashed	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
cheese	2	tablespoons	grated	59.5688	0.3949	3.6112	4.8499
fine breadcrumb	3	tablespoons		-	-	-	-
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
red bell pepper	1			-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.