Savory Spinach & Cheese Bite Size Donuts (Sufganiot)

spinach and cheese sufganiot

“The cave you fear to enter holds the treasure you seek”.

Our dear friend, coach and mentor Cindy Faust shared this Joseph Campbell quote with us recently. How true.

Have you ever stopped to think about all the things we don’t do because of fear? We’re afraid of the unknown; afraid of failure; afraid of change. For some of us, it’s such a limiting factor, that we end up settling for less than we deserve and not pursuing what we really want. Kind of crazy if you think about it…

Here’s the interesting thing though. The second you get the courage to look fear in the eye and say: “Move over, you can’t stop me”, an entire new world opens up in front of you You feel and overwhelming sense of freedom that pushes you forward. Almost like a little miracle…

And all you need to do to get there is trust yourself, have a little faith and surround yourself with loving, caring people who will give you the little push you need to move forward, but are also willing to walk by your side along the way.

We’re fortunate enough to have a lot of those people in our lives. People we love and appreciate very much.

One of them, our little “miracle worker”, is our friend Cindy. Thank you for your  unconditional love and support; for your priceless advice and wisdom; for being there to give us a little push when we need it, always standing by our side. We love you!

Enjoy,

Vicky and Ruth

spinach and cheese sufganiot

  • Prep time: 10-15 minutes plus 2 hours rising time
  • Cook time: 10 minutes
  • Ingredients (makes about 30 donuts):
  • 2 tbsp olive oil
  • 2 cups frozen spinach, thawed
  • 1/8 tsp salt (or to taste)
  • 2 cups shredded cheddar cheese (you can also use shredded non dairy cheese)
  • 1- 1/4oz pack active dry yeast (about 1 tablespoon)
  • 2 tbsp sugar
  • 3/4 cup unsweetened almond milk, slightly warm
  • 2 1/4 cups self rising flour
  • 1 egg
  • 3 tbsp coconut oil, melted
  • 2 1/2 cups vegetable oil for frying
  1. In a large skillet, sauté spinach seasoned with salt, in 2 tablespoons of olive oil at medium heat, until most of the water has evaporated (about 10 minutes). Set aside
  2. In a medium bowl, combine warm almond milk, sugar and yeast. Set aside for a few minutes until some bubbles start to form
  3. Combine flour, egg, yeast, spinach and shredded cheese in a standing mixer bowl with a dough hook attachment. Mix until all the ingredients are well combined. Slowly pour the melted coconut oil and keep mixing until well incorporated. If the dough feels too wet and, at a little more flour, 1 tablespoon at a time
  4. Transfer the dough to a lightly oiled bowl, cover with a clean towel and let it rise for about an hour and a half*
  5. Using your hands and working with about 2 tablespoons of dough at a time, form small balls (about 30 of them) and place them on a tray lined with parchment paper and slightly greased. Cover with a clean towel and let it rise for 30 minutes
  6. In the meantime,  heat the oil in a 3-quart saucepan. You’ll know the oil is ready when you insert the bottom of a wooden spoon and small bubbles start to form. Reduce the heat to medium low
  7. Drop about 4-5 donuts in the oil at a time, moving them around with a wooden spoon so they brown evenly. Cook until golden brown (about a minute) and place them on a try lined with a few paper towels to absorb the excess oil

*Note: You can prepare the dough ahead of time and refrigerate it overnight after it rises for the first time. Take it out of the refrigerator about 30 minutes before using

savory donutsENJOY! From May I have that recipe

spinach and cheese sufganiot

 

Related Posts Plugin for WordPress, Blogger...

, , , , , , , , , , , ,

14 Responses to Savory Spinach & Cheese Bite Size Donuts (Sufganiot)

  1. cindele December 4, 2012 at 5:00 pm #

    Ruth and Vicky:
    Thank you so much for your kind words. It brings me such great personal and professional pleasure to see you grow your dreams and to be part of the journey with you. My gratitude to you for sharing your wonderful culinary treats and inspirations…everything I cook from your blog is always a success and results in the now famous “May I have that Recipe?” request from friends and family!

    • mayihavethatrecipe December 4, 2012 at 5:26 pm #

      Couldn’t have done it without you!!! We wanted everyone to know what an amazing human being you are and how lucky we are to have you in our lives.
      We are thrilled that you and your family enjoy our recipes! Thanks again for the support.

  2. Lee December 5, 2012 at 9:21 am #

    I attest to the fact that these spinach and cheese doughnuts were great. I didn’t want to try one when they told me what it was. A doughnut is supposed to be sweet, right? Well these are not sweet but they are savory and I actually enjoyed them more than their sweet cousins. Great job and thank you for allowing me to taste every one of your amazing creations. I am so lucky to be “the Husband” :-)

    • mayihavethatrecipe December 5, 2012 at 5:11 pm #

      Thank you, I consider this recipe a total success since Spinach is not one of your favorite vegetables. Even our 12 year old loved them!

  3. tzivia December 5, 2012 at 12:32 pm #

    Cindy is the gr8est!!!! and i thank he rfor sending me your way! Best of luck always!

    • mayihavethatrecipe December 5, 2012 at 5:12 pm #

      Maybe we can start a Cindy fan Club ;-) I am glad you are enjoying our recipes!

  4. Tali December 7, 2012 at 7:40 am #

    I’m going out today to buy the ingredients!! Can’t wait to try these!!!!

  5. Tali Simon December 10, 2012 at 5:11 am #

    This is my first time on your blog, and this recipe caught my attention right away. I just took the spinach out of the freezer to start defrosting — can’t wait to surprise my husband with them when he gets home tonight.

    • mayihavethatrecipe December 10, 2012 at 6:43 am #

      So glad you found us! My family devoured these the day I made them! Hope your husband enjoys them.

  6. This American Bite December 10, 2012 at 2:03 pm #

    Your photography is awesome!!

    • mayihavethatrecipe December 10, 2012 at 2:16 pm #

      Thank you so much! Vicky is the “official” photographer… And really talented!!!

  7. Sarah December 4, 2013 at 3:57 pm #

    Is there a substitute for the egg as I am a vegan? I apologise for the very late posting but I have only just found this wonderful site :) your words and food are inspiring.

Trackbacks/Pingbacks

  1. 10 Vegetarian Mother's Day Recipes to Impress Mom | May I Have That Recipe - May 8, 2014

    […] 3. Savory Spinach & Cheese Bite Size Donuts […]

Leave a Reply

CommentLuv badge