Personally, I'd plant more spinach in one. The other, I'd try for something else leafy - even better if the roots are edible too! Nasturtium is fun, especially for a 2 yr old since you can eat the leaves and the flowers :) We can't get enough Chard in my house! Good luck and hope to hear that it goes so well you become addicted!

LPink, both my mom & I have baked just the filling for our family recipe's spanakopita. And with good results. Nowadays, when I make it (with or without the fillo), I use low fat cottage cheese. In fact, to make it lower in sodium, I use the no-salt-added cottage cheese from Safeway (which is very low fat too). I also cut the feta from 8 oz. down to only 4 oz. Here's just the filling portion of the recipe: Spanakopita Filling: 2 packages frozen chopped spinach 4 - 5 eggs 1 large carton cottage cheese 8 ounces. Feta cheese 1 bunch green onions 1 tablespoon dried mint 1 tablespoon dried dill weed 2 tablespoons dry, unflavored breadcrumbs Filling Preparation: â¢Thaw spinach; drain & squeeze dry â¢Beat eggs â¢Chop green onions (my mom always sauteed the green onions for a bit; I'm too lazy) â¢Chop/crumble Feta cheese â¢Combine spinach, eggs, cottage cheese, Feta cheese, green onions, mint, dill weed, and breadcrumbs in large bowl. Mix well. Bake pita at 350ð for 45 - 60 minutes; pita should be light, golden brown. When baked by itself, the fillilng is very spinachy and pretty dense, but that's how I like it. Also, regarding fillo preparation, my mom & grandmother only brushed butter on the top fillo layer. They said it helped the pita to brown. But all the other layers were brushed with olive oil. Several times when I found myself in a hurry, exceptionally lazy, or overly calorie conscious, I used PAM olive oil spray for most of the fillo layers. The pan was brushed with real olive, as well as the first couple of layers. Then PAM spray, and finally a good dousing of butter on the top layer. FWIW, we hardly ever make spanakopitakia (the triangles). We much prefer pan pita. I've made the recipe below several times too, using the same no-salt-added/low fat cottage cheese. I usually omit the butter since it doesn't seem necessary -- the cheddar cheese exudes enough fat on its own. Deep Dish Spinach Cheese Bake MQmoi via Woodie2 1 lb cottage cheese 3 eggs, beaten 1 C cheddar cheese, grated 3 T butter, cut into bits 1 pckge frozen chopped spinach, thawed & drained 3 T flour Lightly combine cottage cheese, eggs, grated cheese, & butter. Add spinach flour, & salt to taste. Place in buttered casserole dish (6.5x8.5x2 in deep). Bake at 350 degrees for 45 mins. to 1 hr. until golden brown. Pour off butter that has risen to surface. And, finally, I've made the Bisquick spinach pie a few times too. I use my own homemade baking mix and the Safeway no-salt-added cottage cheese. I usually flavor it with dill, so it tastes more like spanakopita. It's linked below. Here is a link that might be useful: Bisquick Impossibly Easy Spinach-Parmesan Pie

I made compumom's recipe and it turned out great! Break was just me, DH & my younger son, Ben, and a friend of ours. I cut squares out of the souffle, MWd them for about 3 1/2 minutes, and they were fine! Services were good, sermons were good, and we had a discussion on cremation during the break (we always have a discussion on something at around 4 pm before we begin the service again at 5). Shofar was supposed to blow at 8:02, they blew at 8:10 so not too bad. One year we were between rabbis and we had a sub rabbi for high holidays. The head of the RPC (religious practices committee) decided (about 30 min before services should have ended) that he had forgotten to tell this rabbi that we do one additional service - or some such directive - and we went over by about 40 minutes. It was awful! I agree with gellchom regarding skipping meals as opposed to skipping water. I drink water all day so it's tough not to. I don't do caffeine so that's not a problem for me. I also agree with mimsic that I definitely feel a sense of renewal from the day. Someone or other is always asking me about fasting -- "I don't know how you do it!" "Isn't it hard??" and questions like that. I always reply, you know, it's not only not bad, but I actually welcome giving my stomach a rest for one day. And like mimsic said, you're in the synagogue, everyone else is fasting, you're praying and the day just goes by. One funny thing, am I the only one? Or do you find yourself singing some of the melodies in your head for a few days? Just hearing some of those so many times during the day, I can't help replaying some of them in my mind!

I never had spinach as a child - it was just something Mom never cooked. But as an adult, spinach in a salad was an epiphany for me. Heaven on a plate. And, of course, who could forget Olive Garden's Spinach Artichoke dip? I make it at home all the time and we pig out on it. And I know most of you hate Paula Deen, but my sister made this dip for Christmas a couple of years ago and we all loved it. It's heart-attack-in-a-bowl, for sure, and I'd never make it to eat at home, but for a party it was great. SPINACH ONION & BACON DIP 1 lb. bacon, cooked and crumbled 1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry 1 large onion, finely chopped 3 (8 oz. each) pkgs. cream cheese, softened 1 (5 oz.) pkg. shredded Parmesan cheese 1 cup shredded Mozzarella cheese 1/2 cup mayonnaise Corn chips, Wheat Thins, or Triscuits Preheat oven to 350° F. Combine all ingredients except chips/crackers in a medium bowl. Spoon mixture into a 2-quart baking dish. Bake 30 minutes, or until hot and bubbly. Serve with chips and/or crackers. Serves 12-15. Dip may be made ahead up to 2 days ahead of time, covered, and refrigerated. Let stand 20 minutes before baking as directed. Recipe courtesy of Paula Deen. OLIVE GARDEN HOT ARTICHOKE AND SPINACH DIP COPYCAT 1 (8 oz.) pkg. Cream Cheese, softened 1 can (14 oz.) Artichoke Hearts, drained, coarsely chopped 3/4 cup Spinach frozen chopped, thawed & squeezed completely dry 1/4 cup Mayonnaise (do not use Miracle Whip) 1/2 cup Romano or Parmesan cheese 1 clove garlic, finely minced 1 tsp. dried Italian seasoning 1 cup Mozzarella Cheese, grated (I use Publix Italian Blend) 1/4 tsp. Garlic Salt 1/4 tsp. cayenne pepper Salt and Pepper to taste Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan or Romano cheese, 1/2 cup mozzarella cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam (I use a 1-1/2 qt. Corning ware dish), pour in dip, and top with remaining 1/2 cup mozzarella cheese. Bake at 350° F. for 30-35 minutes or until the top is browned. Serve with toasted bread slices or celery sticks. And one more perennial favorite for holidays here: SPINACH SOUFFLÉ 2 Tblsp. butter 1 large shallot, minced 2 Tblsp. flour 1 cup whole milk (or may use half-and-half) 1/2 tsp. salt Dash pepper 3 eggs, separated 1 (10 oz.) frozen spinach, thawed, drained, and squeezed dry 1/2 cup cheese, grated (Parmesan, Romano, or Asiago) Sauté shallot in butter. Add flour, stir until smooth. Add milk, salt and pepper, heat until slightly thickened. Beat egg yolks until thick and lemon colored. Add to white sauce with spinach and cheese. Beat egg whites until stiff, not dry, fold into sauce. Turn into greased 1-1/2 qt. soufflé dish or casserole. Set in pan of hot water and bake at 350° F. for 50 minutes.