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Cookalong #19 - Spinach

11 years ago
last modified: 9 years ago

Cookalong #19-------SPINACH
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Posted by wizardnm (My Page) on
Mon, Jan 11, 10 at 10:26

Chase says she is trying to get more vegetables in her diet. So she has picked SPINACH for this focus.... Sharon, I'll try, maybe someone will post a recipe I'll like. About every seven years I taste it. Just a little extra challenge to the CFer's....

This will run through the 23rd of January...Bring on the Spinach!!!!


Here is a link that might be useful: Cookalong #18------Mushrooms
Follow-Up Postings:

RE: Cookalong #19-------SPINACH
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* Posted by mustangs (My Page) on
Mon, Jan 11, 10 at 10:41

Another great choice! I would like to start off with Sheshebop's:

Spinach Brownies
# 1 pkg. (10 oz.) frozen chopped spinach, thawed
# 16 oz. cheddar cheese, shredded
# 1/2 cup chopped onion (I use a whole onion)
# 1 tsp. salt
# 1 tsp. baking powder
# 1 cup flour
# 2 eggs, beaten
# stick butter, melted
# 1 cup half & half

Preheat oven to 350.

Spray 12 x 8 pan or with cooking spray
Drain spinach in colander and squeeze out moisture
Saute onions in ½ stick butter.
Combine cheese, spinach & onion in a large bowl; mix.
Stir salt & baking powder into flour and mix with spinach mixture.

Mix eggs, butter, and milk and stir into other ingredients. Pour into pan.

12X8" pan - 30-35 minutes, until just starting to turn lightly brown.

Mini muffin tins - bake for 18-20 minutes. Makes 42

RE: Cookalong #19-------SPINACH
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* Posted by denise8101214 (My Page) on
Mon, Jan 11, 10 at 10:42

Links to previous Cookalongs!

Here is a link that might be useful: Cookalong Links
RE: Cookalong #19-------SPINACH
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* Posted by jessyf (My Page) on
Mon, Jan 11, 10 at 11:03

A Japanese style side dish. Also called Gomae, google for more variations. I think original recipes call for boiling, but I prefer to keep my nutrients in the food.

Spinach Gomae

1 bag/bunch fresh spinach
2 Tbsp veggie oil
2 Tbsp light miso
3 Tbsp sake
1 or 2 tsp sesame oil
1 or 2 tsp sugar

Toasted sesame seeds for garnish

Wash spinach. Heat oil in a pan/saute pan, add spinach and stir until it just begins to wilt. Add miso, sake, sugar and sesame oil and mix. Remove from pan, sprinkle sesame seeds if desired.

RE: Cookalong #19-------SPINACH
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* Posted by denise8101214 (My Page) on
Mon, Jan 11, 10 at 11:26

This is our favorite way to cook spinach (also works well with chard or steamed broccoli.)

Olive oil
handful of breadcrumbs
handful of grated parmesan

Heat olive oil in a generously sized saute pan. Add spinach and saute til desired doneness. Add breadcrumbs and parmesan and saute til crumbs are dispersed into spinach.

RE: Cookalong #19-------SPINACH
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* Posted by althetrainer (My Page) on
Mon, Jan 11, 10 at 11:32

I love raw spinach but not too crazy about cooked spinach. I understand the concern of oxalic acid that may interfere with calcium absorption in raw. So I settle for the next best thing, stir fried spinach.

Don't have a recipe but this is how I do spinach stir fries. Wash and dry spinach, 1 - 2 cloves of garlic, minced. Sautee garlic in olive oil over medium heat. Add spinach and stir until the leafs soften. A pinch of salt & pepper to taste. Serve immediately.


RE: Cookalong #19-------SPINACH
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* Posted by lpinkmountain (My Page) on
Mon, Jan 11, 10 at 12:07

Just call me Popeye, I love spinach, I eat is all the time. I like the bitter flavor it imparts to pasta, soup and stir frys. I keep a bag of frozen spinach on hand and break off a chunk all the time and just add it when I want a punch of green and something bitter. I like it with beans, so I'll add it to lentil soup along with tomatoes, to contrast the earthy taste of the lentils. I also add it to a lot of my italian minestras. Beans and greens is a super easy dish I make with stewed tomatoes, a hunk of frozen spinach and a can of canelinni, garbanzo or kidney beans, simmered with some italian seasoning and something fresh if I want, like wine, caramelized onions, sauteed zuchinni, etc. Can add a dollop of cream cheese to make a richer sauce. Serve over pasta, rice or polenta.

I make lowfat spinach dip with tofu. But now I have found a wonderful spinach artichoke dip made with butter beans which I love because it is lowfat. It came from the Moosewood Restaurant Lowfat Favorites cookbook but I won't post the recipe unless someone wants it since you have to be into beans and lowfat cooking to appreciate it.

Now, for company, I would make Linda TN's Albanian Spinach pie, which calls for phyllo dough. Pretty involved recipe so I won't post unless someone specifically would like it.

What I MIGHT make, if I can get my act together, is the "Double Spinach Bake" which has been on my "to try" list forever and a day. I cannot vouch for it. I usually have to doll up these lowfat recipes.

Double Spinach Bake from "Light Cooking Pasta" cookbook.

8 oz. spinach fetuccini noodles (or plain if you can't find or afford the spinach ones, but that's the "double" part)
1 cup fresh mushroom slices
1 green onion, finely chopped (I might use two or three small ones)
1 clove garlic, minced (I might use two)
4-5 cups spinach, coarsely chopped or 1 package (10 oz.) frozen spinach, thawed and drained
1 TBLSP water (just don't drain the frozen stuff, lol!)
1 container nonfat ricotta cheese (for hardcore nonfat folks only, I would use LOWfat, NOT non fat)
1/4 cup skim milk (I keep 1% on hand, I like it better)
1 egg
1/2 tsp. ground nutmeg
1/2 tsp. ground pepper
1/4 cup (1 oz.) reduced fat swiss cheese, shredded

Preheat oven to 350 degrees. Cook pasta, then drain.
Spray skillet with nonstick cooking spray, (or coat with 1-2 tsp. olive oil or more) and sautee mushrooms, green onions and garlic. Cook over med. heat until mushrooms have softened. They will take more time than the garlic and onion, so add them first. Add spinach and water (or no water if using frozen spinach) and cook until spinach wilts, about 3 min.
Combine ricotta cheese, milk, egg, nutmeg and black pepper in large bowl. Gently stir in the noodles and vegetables, toss to coat evenly.
Lightly coat a shallow 1.5 quart casserole with nonstick cooking spray (or just grease with some olive oil). Spread noodle mixture into casserole and sprinkle with swiss cheese.
Bake 25-30 min or until knife inserted into center comes out clean.
Makes six 1 cup servings.

Note: I might just use two egg whites instead of the one egg to cut down the fat a little since I won't touch the nonfat ricotta. I'd also probably add 1/2 tsp. oregano, since I think lowfat food needs a lot of flavorings. And I would probably add some white wine in with the mushrooms if they started to stick as they were cooking. And I would be tempted to use a really tangy jarlsburg swiss full fat instead of the lowfat swiss, since there isn't that much of it. I might mix it with some italian style bread crumbs mixed with a dab of olive oil. Just a dab. Or even use parmesean cheese the same way instead.

RE: Cookalong #19-------SPINACH
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* Posted by doucanoe (My Page) on
Mon, Jan 11, 10 at 14:35

Yeah! I love spinach! I was the weird kid on the block that actually would eat all my spinach without being bribed! LOL

Here are some favorites. Not sure which I will make for the cookalong yet.

Spinach Lasagne

1/2lb lasagna noodles
2 26oz jars pasta sauce
16oz container ricotta cheese
10oz package frozen spinach (thawed and well drained)
1lb shredded mozzarella
1/2c grated parmesan
2 eggs, beaten

Prepare lasagna according to package directions, drain. In medium bowl, combine ricotta, spinach, 1/2c mozzarella, parmesan & eggs, mix well. In 9x13 baking dish, layer 2c sauce, half the lasagna, half the remaining sauce, all of the spinach mixture, half the remaining mozzarella, remaining lasagna and sauce. Cover, bake at 350F about 45 minutes until bubby. Uncover, top with remaining mozzarella and parsley. Bake 15 minutes longer. Let stand 10 minutes vefore serving.

Strawberry Spinach Salad with Poppyseed Dressing
Source: St. Paul Hotel


1 c sugar
1/4 c poppyseeds
1/2 c Sesame seeds
1 c salad oil
1/2 c raspberry vinegar
dash paprika
1 T worcestershire sauce
1 T minced onion

Combine sugar and vinegar and whisk until sugar is dissolved. Add remaining ingredients and chill well. Serve over baby spinach leaves and sliced strawberries. Garnish with brie cheese wedges.

(you may want to half this recipe, as it makes a lot of dressing...)

Spinach Filled Mushrooms

16-20 small mushrooms, wiped & trimmed
1c finely chopped onion
3T butter
10 oz pkg frozen spinach, drained & squeezed
1/2 c grated swiss cheese
Grated parmesan

Preheat oven to 300F. Butter shallow baking dish large enough to hold mushroom caps in one layer. Remove stems from mushrooms. Chop stems fine and sauté in butter with onion about 5 minutes or until onion is tender. Add spinach and stir to mix thoroughly. Add swiss cheese, stir lightly. Remove from heat.

Fill caps with spinach mixture. Sprinkle with parmesan and arrange in prepared pan. Bake, uncovered 15-20 minutes. Serve warm.

My notes: use a little more swiss cheese than called for.
Hearty Harvest Soup
Makes: 6 servings (1-1/2 cups each)


8 ounces fresh Italian sausage, casings removed
1 medium onion, chopped (about 1/2 cup)
2 cans (14.5 ounce each) Chicken Broth
1 can (14.5 ounce) Diced Tomatoes with Roasted Garlic, undrained
1 can (15 ounces) cannellini beans, drained, rinsed
1 bag (9 ounces) baby spinach leaves


1. Brown sausage with onions in large saucepan over
medium-high heat, stirring frequently to crumble
sausage; drain.
2. Add broth, tomatoes with their liquid and the
beans; mix well. Cook 5 minutes, stirring
3. Stir in spinach; cover saucepan with lid. Cook 5
minutes, or just until spinach is wilted, stirring
Olive Garden Hot Artichoke and Spinach Dip

1 *8 oz.) pkg. Light Cream Cheese ( I like the texture better, regular is fine)
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
1/2 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste

Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano 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, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.


RE: Cookalong #19-------SPINACH
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* Posted by beanthere_dunthat (My Page) on
Mon, Jan 11, 10 at 18:07

I made this last week using bacon in place of the pepperoni. Very nice. I thought the anise a little odd at first, but I think it wouldn't be the same without it.

Serves 4
Elegant but easy, a frittata is perfect for those special-occasion breakfasts. The basil and anise seed complement the pepperoni, but feel free to vary the spices. Instead of basil and anise seed, try oregano and fennel seedor your own favorite combination; this frittata can handle it.

5 eggs
1 teaspoons basil
1 teaspoons anise seed
1/4 teaspoons coarse black pepper
Pinch of salt
1/2 cup shredded mozzarella cheese
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup sliced pepperoni, cut into strips
1/4 cup freshly grated Parmesan cheese
2 tablespoons olive oil
1 cup diced yellow onion
1 red bell pepper, diced
1 clove garlic, minced

1. Preheat the broiler.
2. Beat together the eggs, basil, anise seed, black pepper, and salt in a medium bowl. Stir in the mozzarella, spinach, pepperoni, and Parmesan cheese.
3. Heat the oil in an ovenproof, nonstick medium skillet over medium heat. Stir in the onion and bell pepper and sauté until tender, about 5 minutes. Add the garlic and sauté for 1 minute.
4. Pour the egg mixture into the skillet and stir to combine the eggs and vegetables. Decrease the heat to low and cook the frittata until the egg mixture has set on the bottom and begins to set on top, about 5 minutes.
5. Transfer the skillet to the broiler and continue cooking until the frittata is set, 3 to 4 minutes. A traditional frittata is not browned. Loosen the edges of the frittata with a spatula, slide the frittata onto a plate, and serve immediately.

Source: The Spice Kitchen by Sara Engram and Katie Luber with Kimberly Toqe. Reprinted on LeitesCulinaria

RE: Cookalong #19-------SPINACH
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* Posted by beverlyal (My Page) on
Mon, Jan 11, 10 at 18:59

This is the first time I've got to play in our cookalongs. This recipe probably came from CindyMac and even spinach haters will love it.


2 pkgs. frozen chopped spinach
4 tablespoons butter
¼ cup chopped onion
¼ cup chopped celery
1 teaspoon minced garlic
2 tablespoons flour
½ cup half and half
½ cup vegetable liquor
4 ounces Velveeta Mexican Hot Cheese, cubed into small pieces
½ teaspoon Worcestershire sauce
¼ teaspoon fresh ground black pepper
¼ teaspoon cayenne pepper
coarse salt to taste

Cook spinach according to package directions. Drain and reserve liquor.

Melt butter in heavy skillet over medium heat. Add onions and celery and cook until soft. Add garlic for 30 seconds then add flour, stirring until blended and smooth. Add liquid slowly, stirring constantly to avoid lumps. When thick, add cheese and seasonings. Stir until melted.

Combine with cooked spinach and place in a casserole dish. (I use a glass pie pan or a similar shallow dish.) Top with breadcrumbs; cover and refrigerate overnight.

Bake at 350 degrees for 25-30 minutes or until bubbling hot.


RE: Cookalong #19-------SPINACH
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* Posted by canarybird (My Page) on
Mon, Jan 11, 10 at 19:00

Spinach is a good choice! We have it frequently and make it many ways:


4 Tablespoons unsalted butter (1/2 stick)
4 cups chopped yellow onions (2 large)
1/4 cup all-purpose flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
About 3 pounds frozen chopped spinach, defrosted (5 10-ounce packages)
1 cup freshly grated Parmesan cheese
1 Tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees.
Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the onions and sauté until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.

Source: "Barefoot Contessa Parties" 2001
Passed on to me by my daughter Michelle



baby spinach & ruby-edged lettuce for 4 servings*

For 1 1/2 cups dressing, enough for 4 salad servings:

3/4 cup fresh squeezed orange juice
2 TBS balsamic vinegar
1 TBS red wine vinegar
3 TBS grated orange peel
2 teasp brown sugar
1 teasp ground cumin
1/2 cup extra virgin olive oil
salt & pepper to taste


2 TBS sultana raisins
2 TBS pinenuts
3 strips of bacon, diced

1. Fry bacon bits until crisp. Drain on paper and put aside.
2. Put into a blender the orange juice and zest, the two vinegars, brown sugar and cumin and blend for a few moments.
3. Slowly add the olive oil while blending, then salt & pepper to taste
4. Put half the dressing into your salad bowl and add all the greens, mixing and turning with two large spoons until greens are well coated
5. Mix in the pine nuts, raisins and bacon bits
6. Pile onto serving plates and drizzle a little more dressing on top.

* Also good is spinach with red onion rings and mandarin orange slices.

Source: My own recipe to copycat a restaurant salad



I made this filling by the recipe and stuffed it into crêpes. The filling is very similar to that of COCARROIS below.

The best raisins of all are the sweet Malaga muscatel, but any raisin will be fine. Chard can be used instead of the spinach; both cook down considerably. If there are leftovers, use them to fill empanadas, made the easy way using squares of frozen puff pastry or pie dough.

1/4 cup raisins
1 1/4 pounds spinach or Swiss chard, washed, trimmed and chopped
3 tablespoons olive oil
2 cloves garlic, chopped
3 tablespoons minced onion
1/4 cup pine nuts
Salt and pepper

In a small bowl, cover the raisins with hot water and let stand 10 minutes. Drain. Chop the spinach or chard coarsely. Heat the oil in a large skillet and saute the garlic and onion over medium-high heat until onion is wilted. Add the greens, turn heat to high and stir-fry 1 or 2 minutes.

Drain raisins and add them with pine nuts to the skillet. Season with salt and pepper. Combine well, cover and cook slowly over low heat for a few minutes until the greens are as soft as desired. Serves 4.

-- "Traditional Spanish Cooking" by Janet Mendel

Here's one from a series of weight-loss recipes based on foods low on the glycemic index:


Serves 4

2 TBS olive oil
2 chopped onions
1 clove garlic chopped finely
4 cups (125 grams) chopped spinach leaves
1 TBS chopped fresh leaves of mint
1/4 teasp herbes de Provençe
1/2 teasp seasalt
1/2 teasp fresh ground black pepper
4 skinless, boneless chicken breasts 4 oz (125 grams) each

2 oz (50 grams) light Boursin cheese
1 TBS fresh grated parmesan
1 red pepper, seeded, quartered and roasted
1/2 cup (4 oz or 120 ml) white wine
1/2 cup (4 oz or 120 ml) chicken stock
2 x 15 ounce tins of chopped tomatoes
1/4 teasp crumbled strands of saffron
1/2 cup large-flake slow cooking porridge oats

1. Prepare red peppers and put into toaster oven or grill to roast. Chop spinach and set aside.

2. Heat 1 TBS of the oil in a large non-stick frying pan over medium heat and cook half the onion and all the minced garlic for about 5 minutes.
Add the spinach and cook a further 2 minutes or until wilted. Stir in the mint, herbes de Provençe and 1/4 teasp each of the salt and pepper.
Put all into a bowl to cool.

3. Place the chicken breasts on a cutting board between two sheets of cling film and beat with a mallet or rolling pin until they have spread and are about 1/4 inch
(5 mm) thick. (Here I trimmed the edges of each one to make more of a tidy rectangle and put the cut bits into a ziplock in the freezer.)

4. With a fork, mix the two cheeses into the spinach mixture to combine. Spread the filling mixture over the chicken breasts, nearly to the edges.
Cut the red pepper into strips and lay them across the filling. PHOTO ONE.

5. Starting at the short end, carefully roll up the breasts and place them seam-side down on a large platter or cutting board. Sprinkle them with the rest of the salt and pepper.

6. Heat the remaining 1 TBS olive oil in a large nonstick frying pan over a medium heat. Cook the remaining onion about 5 minutes, then add the wine, chicken stock, tomatoes,
saffron and a little more seasoning. Simmer on low heat, covered for about 8 minutes, then add the oats and stir. PHOTO TWO

7. Place the rolled chicken breasts on top of the sauce in the pan and continue to simmer, covered, for 20 - 25 minutes or until the chicken is completely cooked through.

8. To serve - place the chicken on a plate and spoon sauce around and over the top.
Serve whole if rolls are small, or even better - slice them thickly with a sharp knife to display the colourful filling.

Source: Adapted from Rick Gallop's GI Diet Green-Light Cookbook

My Comments: This was a really delightful dish and it was such a surprise to see how the porridge oats came out as a sauce thickener which also added fibre.


Here's a favourite spinach pastry from the island of Mallorca:
They are shaped the same as a Cornish pastie, (my foto here of Cornish pasties made by a friend),
with the raised pastry spine along one side or down the centre.

COCARROIS - Mallorcan Spinach Turnovers

The dough:

8 oz water
4 oz olive oil
4 oz. orange juice
100 grams lard (just under 1/2 cup)
1 egg
700 grams flour (5.5 cups)

The Filling:

3 bunches spinach, washed, drained and chopped
100 grams seedless raisins (3/4 cup)
25 grams pine nuts (1/4 cup)
3 spring onions, washed and chopped fine
sweet paprika - to your taste
olive oil - 2 TBS

1) Put oil in saucepan and lightly stirfry the onion, without browning them. Add the spinach, salt, raisins and pine nuts and stirfry a few moments more.
Remove from heat and add paprika. Mix well and reserve.

2) Put egg, orange juice and lard in a large bowl and mix with fork until creamy. Add water and oil, mix again.

3) Add flour a little at a time to make a consistent dough. Roll out into circles, fill by putting a spoonful of filling in the centre of each circle and fold over, press edge.

4) Roll up edge over filled part and shape into corded edge, as in photo.

5) Place on greased cookie sheet in 350F oven for 20 minutes until golden.




RE: Cookalong #19-------SPINACH
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* Posted by kathleenca (My Page) on
Mon, Jan 11, 10 at 19:00

Baked Spinach-Parmesan Dip
makes about 3 cups - 12 servings

1 10-oz pkg frozen chopped spinach, thawed & drained
1 c. mayonnaise
3-oz pkg cream cheese
1 small onion (6 oz), peeled & minced
1 clove garlic, pressed or minced
1 c. plus 2 Tbsp grated Parmesan cheese
1/8 tsp pepper
1/2 tsp paprika
2 8-oz baguettes, thinly sliced

Squeeze spinach well to remove liquid.
With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 c. Parmesan, & pepper until thoroughly combined.
Place spinach mixture in a 3- to 4-cup baking dish. Sprinkle with remaining 2 Tbsp Parmesan & the paprika.
Bake in a 350-degree oven until lightly browned, 25 - 30 minutes.
Serve hot to spread on baguette slices.

RE: Cookalong #19-------SPINACH
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* Posted by jude31 (My Page) on
Mon, Jan 11, 10 at 20:23

This is my interpretation of a dip that was served at La Paz restaurant.

Spinach con Queso

2 C. queso (quick melt) cheese, shredded
3 fresh jalapeno peppers, seeded and finely chopped
1/2 C half & half
1/3 C onions, finely chopped
1 teas. cumin
1 T. roasted red pepper, chopped
1/2 box frozen spinach, thawed and drained (I chop it again)

Heat all ingredients in double boiler over low heat, stirring constantly until cheese is melted.

Serve warm with tortilla chips. Makes about 2 cups.

Don't let the simplicity of this recipe fool is awesome. You might as well double the recipe to begin with.
Young people love it, older ones too!!!!


RE: Cookalong #19-------SPINACH
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* Posted by seagrass (My Page) on
Mon, Jan 11, 10 at 20:41

Here's one I make without looking at the recipe anymore, but I dug it out for the sake of accuracy. It's really good with pork. I use more apple than the original recipe - a whole red skinned apple, usually, and I leave the peel on.


2 large bunches fresh spinach (can substitute 2 10-oz bags)
2 tablespoons olive oil
1/4 cup raisins
1/4 cup pine nuts
1/4 cup cubed, peeled apple
3-4 tablespoons chopped shallots
1/4 tsp. salt

Wash and dry spinach.

Heat oil in 4-qt. dutch oven or saute pan over medium heat. Cook raisins, pine nuts, apple and shallots in oil about 5 minutes, stirring occasionally, until raisins are plump.

Stir salt into raisin mixture. Gradually add spinach. Toss just until spinach is wilted. Serve immediately.

(4 servings)


RE: Cookalong #19-------SPINACH
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* Posted by hawk307 (My Page) on
Mon, Jan 11, 10 at 21:25

Nancy: Would a Spinach Omelet qualify.

Don't have a photo right now or Spinach.

I make this often. Boil the Spinach till soft.

Drain and put it into a heated Skillet, with Garlic Powder,
Oil and some chopped Boiled Ham.

Simmmer a couple of minutes and add beaten eggs.
Cook to your taste.
- - - - - - - - -

I also add Spinach to Chicken Soup and drizzle in some beaten eggs.

PS: First time on a Cookalong.

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* Posted by katiec (My Page) on
Tue, Jan 12, 10 at 0:36

Very timely. I have been craving greens (read that: ready for spring). I got a huge bag of spinach last time we went to Costco. Also found Meyer lemons there (!) so I made this tonight. It was yummy. We used noodles, pine nuts instead of hazelnuts, and it was little thin (I didn't thin my spinach) so I tossed in some parmesan cheese to thicken. Yum.

From :

Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts
serves two as a main course

1 teaspoon Meyer lemon zest (from about 1/2 lemon)
juice from one Meyer lemon (about 1/4 cup)
1/2 cup mascarpone cheese
1/2 teaspoon salt
a few grinds of fresh pepper
1/4 teaspoon freshly grated nutmeg
1/2 pound spaghetti
5 cups (loosely packed) fresh spinach, washed, spun dry, and roughly chopped
1/2 cup chopped, toasted hazelnuts

Combine the zest, lemon juice, mascarpone, salt, pepper, and nutmeg in a bowl. Whisk to combine.

Bring a pot of water to boil and salt generously. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water.

Return the pasta to the pot, and set over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about 1/4 cup of the pasta water (more if necessary) to keep the sauce fluid but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.

This is an old favorite....

* Exported from MasterCook *

Cheese and Spinach Strudel with Warm Tomato Relish

Recipe By : Katie, from the Florida Tomato Committee
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10 oz. pkg. frozen chopped spinach
1/2 pound ricotta cheese
1 cup mozzarella cheese -- grated
2/3 cup freshly grated parmesan cheese
2 pinches ground nutmeg
6 phyllo dough sheets -- 14 by 18
inches each
3 tablespoons unsalted butter
dry bread crumbs -- fine
2 tablespoons olive oil
1 small onion -- minced
1 celery stalk -- minced
4 large tomato -- cored, seeded and
coarsely chopped
1/2 cup carrot -- grated
1 teaspoon fresh thyme -- or 1/2 tsp. dried
1 teaspoon fresh lemon juice
2 teaspoons fresh parsley -- chopped

1. Cook the spinach according to the package directions and cool on a plate. Squeeze out the excess moisture by hand and mix with the cheeses in a bowl. Stir in the nutmeg and salt and pepper to taste. Preheat the oven to 375 degrees.
2. To assemble, lay a sheet of phyllo on your work surface with a short edge facing you. Brush it lightly with butter and sprinkle with crumbs. Repeat this layering until all the sheets of phyllo are used.
3. About 3 inches in from the short edge facing you, arrange the filling in a mounded row about 3 inches wide, leaving about 3 inches uncovered along each long edge so you can fold the sides over. Fold the sides of the phyllo over the filling, then fold the short end of exposed phyllo over the filling. Continue to roll the phyllo into a log. Poke 2 small steam vents in the top with a paring knife.
4. Place the strudel on a baking sheet and bake for 30 to 40 minutes, until golden brown.
5. While the strudel bakes, make the relish. Heat the oil in a medium-size nonreactive saucepan. Stir in the onion and celery and saute over medium heat for 3 minutes. Stir in the tomatoes, carrot, thyme and salt and pepper to taste. Simmer the relish gently until most of the liquid has cooked off. Remove from the heat.
6. Right before serving, rewarm the relish. Remove from the heat and stir in the lemon juice and parsley. Slice the strudel and serve hot with some of the relish spooned around each slice.

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* Posted by coconut-nj (My Page) on
Tue, Jan 12, 10 at 2:31

I lovvve spinach. My very favorite way to eat it is slightly steamed with butter, soy sauce and a little lemon juice. I like that on or with white or brown rice too.

I often make quesadillas with spinach, mushrooms and monterey jack cheese. If had my spinach left over I keep it for these and also keep some sauteed mushrooms either in fridge or freezer. Easy to put together for a lunch or easy dinner or in my case...breakfast.. smiles.

LPink... I would love the spinach and butter bean recipe.

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* Posted by caliloo (My Page) on
Tue, Jan 12, 10 at 6:56

I made this for my neighbors 80 birthday brunch and got rave reviews (even from her friend who is a caterer and a food snob). The red pepper coulis over the top is definitely a plus.



Mushroom Spinach Souffle Roll -

4 T. butter
1/2 cup flour
1 tsp. salt
Pepper to taste
2 cups milk
6 eggs
2 bunches cleaned fresh spinach OR 2 10-oz packages frozen spinach
1 lb. mushrooms
8 oz cream cheese
Salt and pepper to taste

Melt butter in a sauce pan, blend in flour, salt, and pepper. Whisk in the milk, bringing the mixture to boil. Stir constantly until thickened. Cool mixture. Add the egg yolks and beat. In a separate bowl beat the egg whites until stiff. Fold them into the cooled sauce. Line a greased jelly roll pan with waxed paper, then butter and flour the waxed paper. Pour the soufflé mixture over the waxed paper, spreading lightly to form an even layer. Bake in a pre-heated oven at 400 degrees for 30 minutes or until nicely browned. While soufflé is baking make the filling. Sauté the spinach and mushrooms in butter until tender and liquid has been reduced. Add the cream cheese and mix well. Season to taste. Set aside but keep warm. Turn soufflé immediately onto a towel. Carefully remove waxed paper. Roll up lengthwise with the towel inside. After a minute or so, unroll. Spread filling evenly over the soufflé. Roll up jelly roll style with the help of the towel. Serve immediately!

This can be made the night before and reheated at 325 degrees in the morning.


Roasted Red Pepepr Coulis
3 large red bell peppers
3 tablespoons extra-virgin olive oil
1 medium shallot, thinly sliced
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground white pepper
1.Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.
2.In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper.

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* Posted by moosemac (My Page) on
Tue, Jan 12, 10 at 7:52

Spinach Vegetable Salad

8 oz. baby spinach, stems removed
1/4 sweet red pepper, cut matchstick size or use smoked roasted red peppers
4 scallions, sliced thin
1 cup small broccoli flowerets
1 baby zucchini, halved lengthwise & sliced thin
1/2 cup shredded carrots or cut matchstick size
6 slices bacon, cooked crisp and crumbled
1/2 -1 cup sliced fresh mushrooms

Wash spinach and dry thoroughly. In a colander place, broccoli, zucchini and mushrooms. Rinse with HOT water 2 minutes to lightly blanch then rinse with cold water till cool to touch. Drain and dry vegetables. Add vegetables to large bowl toss to mix. Top salad with bacon.

1/3 cup real maple syrup
2 tbs. white wine vinegar
1 tbs. red wine vinegar
1/4 cup dijon mustard
1 tsp. honey
1/2 tsp. fresh garlic minced about 1 large or 2 small cloves
1/4 cup extra virgin olive oil
2 slices bacon, cooked crisp and crumbled
1 Microwave safe container with cover.

Mix all ingredients together in a microwave safe container. Cover and shake till well mixed. Place container in microwave and open cover slightly to allow steam to vent. Microwave on high approximately 3 minutes or until mixture is very hot. Seal cover and shake to remix dressing. Pour hot dressing over salad, tossing as dressing is added. Serve salad immediately.

You can cut the zucchini in half length wise and grill about 3 minutes per side cool then slice.

For the broccoli, rinse and cut in small flowerets. Do not dry. Place in a microwave safe covered bowl and microwave 1 minute. Remove from microwave and fill container with cold water to stop cooking process. When cool, drain and dry.

You do not need to blanch mushrooms if you prefer them raw.

Here's a quick recipe I throw together often though I usually use regular brown rice and cook it first. This is one of the few ways I can get my family to eat spinach.

Rice Florentine

2 packages of Success Brown Rice
2 1/2 cups of Chicken broth
1 tbsp. Butter
1 10 oz. box of frozen chopped frozen spinach thawed or you can use chopped fresh spinach
1/4 cup freshly grated parmesan cheese
1 tbsp. fresh lemon juice

Cook the brown rice in the chicken stock and butter according to package directions. Squeeze thawed spinach dry. Stir grated cheese and lemon juice into rice. Add spinach and stir until incorporated. Heat until just warm and serve.

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* Posted by sherrmann (My Page) on
Tue, Jan 12, 10 at 8:49

This simple warm salad goes well with grilled meats like chicken breasts or pork chops, and it's very pretty, to boot!

WARM SPINACH SALAD with goat cheese

1 bunch or bag spinach
Extra virgin olive oil
1/2 small log unflavored goat cheese,
cherry tomatoes, cut in half
red onion, sliced thinly
Kalamata olives
garlic salt

Saute the spinach in EVOO till limp. Add goat cheese in chunks, swirl in the pan until cheese melts. Turn off heat, add tomatoes, onion, olives, swirl around in the hot pan, sprinkle with garlic salt.


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* Posted by shaun (My Page) on
Tue, Jan 12, 10 at 8:55

PAGING BEVERLYAL - your recipe for the SPINACH MADELEINE lists vegetable liquor in the ingredients but as I read the directions, I'm wondering if that is vegetable liquid? Your recipe sounds like something I'd like to make.

Can you clarify this for me? Is it liquor (and where do you buy vegetable liquor>???) or is it the liquid from cooking the spinach?

Mucho Thanks!!

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* Posted by mustangs (My Page) on
Tue, Jan 12, 10 at 9:00

Shaun, if it's the same as in my house, it's the reserved liquid from cooking the spinach. The vegetable liquor (or liquid left after cooking the vegetable) adds a little richness especially if you reduce it a bit.

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* Posted by doucanoe (My Page) on
Tue, Jan 12, 10 at 9:51

I forgot about this one. It's from Weed, and I think I need to make it again it is so good!

Free Image Hosting at


1/3 cup butter
2 TBL olive oil
2 shallots, minced
2 garlic cloves, minced
1 lb uncooked shrimp, peeled & deveined
3 small plum tomatoes, seeded & chopped
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp each, salt & pepper
1/2 cup dry sherry
3 bunches fresh spinach, rinsed, drained, stems removed
1/2 cup heavy cream
Hot cooked rice

Melt the butter w/the olive oil in a large skillet over medium-low heat.

Add the shallots, garlic, oregano, basil, salt and pepper. Sauté 5 minutes.

Add the shrimp, saute 2 -3 minutes so they are about 1/2 cooked. Remove from pan.

Add tomatoes and sherry, simmer for 5 minutes.

Add the cream and spinach, simmer so cream reduces a bit.

Add shrimp back to pan, simmer another 2 minutes to finish shrimp. Serve over rice. ~~


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* Posted by jessyf (My Page) on
Tue, Jan 12, 10 at 9:54

How could I forget this one.

Jkom51s BILs Roasted Red Pepper/Feta Quiche

Original in the Vegetarian Exchange forum.

(1) Double Pate Brisee crust from Silver Palate for a 9x13 pan:


3 C Flour
1 tsp Salt
pinch Sugar
1 1/3 stick butter, chilled (5.3 oz)
6 Tbsp Shortening, chilled
1/2 C ice water

Sift the flour, sugar and salt together into a bowl; add butter and shortening and cut them into the dry ingredients with a pastry blender or 2 knives until the mixture is like coarse meal. Sprinkle on and blend in enough ice water to make a workable dough, mixing water in lightly with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap and refrigerate for at least 2 hours.

Unwrap dough, place on floured work surface, and pound it a few times with your rolling pin to soften it. Roll out 1/8-inch thick, or to desired thickness. Drape dough over a 9x13 Pyrex pan; ease it into the pan without stretching, pat into place, trim off excess, and crimp edge if desired. Refrigerate for 30 minutes.

Preheat oven to 400F. Remove chilled dough from refrigerator and prick the bottom and sides well with a fork. Line the pan with foil or wax paper; fill with beans, rice, or pastry weights to weight the crust. Bake for 10 minutes, or until the dough is just beginning to color. Remove from oven, remove weights and lining, and cool slightly.

(2) Filling

Drop oven temp to 375F.

1 small bunch chopped scallions, white and green parts (or onions species your choice)
1 bunch spinach, rinsed and chopped
1 12 oz jar roasted red peppers, drained
8 oz feta cheese
Six eggs
1 C Half & half
1 Tbsp herb seasoning such as savory, thyme, Italian herb mix
Fresh ground pepper (there is enough salt in the feta)

Sauté scallions in butter/oil your choice until slightly wilted. Add spinach and further cook until wilted. Remove from heat and cool, move to a large bowl. Chop roasted red peppers and feta and add to the bowl. Mix in the eggs, Half and Half, and herbs/pepper. Pour filling into the baked crust, and bake 30 - 45 minutes or until set. Remove from oven, serve.

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* Posted by sally2 (My Page) on
Tue, Jan 12, 10 at 11:53

Heaven, I'm in Heaven.....I'm with Linda on this one. Spinach has always, even as a little kid, been my favorite vegetable. I even ate the school cafeteria spinach, and it was canned! I don't think a day goes by that I don't eat spinach in some fashion or another. I probably over dose in oxalic acid, but I don't care. The thing is, I can't think of any recipe I follow. I have made Ina Garten's spinach gratin, and liked it, as I do almost all of her recipes, but it's a little heavy for my taste most of the time. It's very good, though. Oops, I just noticed it's already been posted above.

Lou, welcome to the cookalong. I love mixing spinach with eggs. I don't usually do an omelette, because of laziness and clumsiness, but I do use spinach in cheesy scrambled eggs. I just make scrambled eggs like normal, but add grated cheese - almost any kind I have on hand, some chopped scallions and some chopped fresh spinach. I add the extra stuff to the eggs as they are cooking, and cook them slowly. I watched a recent pledge drive episode on PBS of Julia Child making omelettes. She made it look much easier than I imagined, so I may give it a try. I don't have a good omelette pan, though.

I've made a spinach enchilada recipe that I think came from Sharon (Chase), but I don't see the recipe on my computer. I thought I had it. It's very good, if anyone has the recipe, I recommend it highly.


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* Posted by beverlyal (My Page) on
Tue, Jan 12, 10 at 12:16

Shaun, Cathy is right. It is the reserved liquid from the spinach. I rarely make this recipe because when I do I will sit and eat the whole thing, but the best I remember, you may not need that much spinach liquor.


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* Posted by shaun (My Page) on
Tue, Jan 12, 10 at 13:11

Ok thanks Cathy and Beverly! I never heard of vegetable liquor before! Im going to have to make your recipe Bev. It sounds just delicious.

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* Posted by sally2 (My Page) on
Tue, Jan 12, 10 at 20:00

DH calls it pot licker, (aka liquor) which I assume is a southern thing, or at least, a country thing.


simple cooked spinach
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* Posted by tomatobob_va7 (My Page) on
Wed, Jan 13, 10 at 14:45

Lots of good recipes here. I'm interested in the "Double Spinach Bake," but I wonder if the writer wanted us to cook the spinach noodles before baking. I can't imagine raw pasta would cook enough after baking for 25 minutes. Am I wrong?
Anyhow, here's how we cook spinach:
Wash fresh spinach well. Drain it well.
Put it in a lidded pot that will hold it. Sprinkle on a pinch of salt. Cover.
Turn the heat on low and cook for 10-15 minutes, depending on how low your burner goes. When it's wilted, it's done.
For a company version: add 1/2 tsp per lb of fresh grated nutmeg and a T of butter to each lb of spinach. Serve from the pot with tongs to leave most of the water (pot likker) on the leaves.

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* Posted by annie1992 (My Page) on
Wed, Jan 13, 10 at 15:07

Moosemac, that dressing sounds like something I could eat with a spoon, and the maple is just the crowning glory, as far as I can see. Yum, and thanks.

I like spinach too, although I like it better raw than I do cooked. Elery and I are making spinach quiche this weekend in mini muffin cups, a "test" appetizer for the wedding, does that count? No?

OK, then, here's one of my favorite "cooked" spinach recipes, creamed spinach. I've switched to this much-lower-fat Eating Well recipe, Grandma's had butter and heavy cream and it was wonderful, but hard on the arteries!

Creamed Spinach
Eating Well

2 teaspoons extra-virgin olive oil
1/4 cup minced shallots or red onion
1 (10 ounce) bag fresh spinach, tough stems removed
1 tablespoon butter
1 tablespoon flour
1/2 cup 1% milk
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons grated Parmesan or Pecorino Romano cheese

Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add shallot (or onion); cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes.
Heat butter in a small saucepan over medium-high heat. Add flour and cook, stirring, until smooth and bubbling, about 30 seconds. Add milk, nutmeg, salt and pepper; cook, whisking constantly, until thickened, about 1 minute. Stir the spinach into the sauce. Sprinkle with grated cheese and serve.

Yield: 2 servings


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* Posted by beverlyal (My Page) on
Wed, Jan 13, 10 at 19:11

That may be lightened up Annie, but how could anything be bad with Parmesan, nutmeg and onion in it.


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* Posted by lakeguy35 (My Page) on
Wed, Jan 13, 10 at 20:03

One of my faves to have in the freezer and ready to pop in the oven for a snack or cocktail party.

Spanikopita - Chase

16 Oz Phyllo Dough
Thawed in the fridge For 24 Hours
10 Oz Frozen Spinach Thawed and of all liquid Drained
3/4 Lb Feta Cheese
1/2 Lb Cottage Cheese - About 1 Cup Pressed And Drained
1/4 lb Cream Cheese Softened
3 Eggs
1/4 Cup Fresh Dill
Chopped Fine
3/4 Cup Butter Melted

In large bowl combine all ingredients except phylo and butter.
Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up into triangles. Fold like you fold a flag, to the left, up , to the right ,up etc.

These can be made ahead and frozen for up to three months. Lay them flat on a cookie sheet and then transfer to freezer bags or container. Freeze uncooked and cook from frozen

When ready to cook:~Place on a baking sheet and bake at 350 for 20 minutes or until golden.Serve warm~

This one from is good too.

Marilyn's Spinach Cups

9 slices Pepperidge Farm white bread
10 oz. pkg. frozen chopped spinach; thawed
1 tablespoon butter
½ cup finely chopped onion
6 oz. cream cheese; softened
2 oz. jar pimiento; drained and minced
1 small clove garlic; minced
salt and pepper to taste

Spray 36 count mini muffin pans with cooking spray. Trim crust from bread, cut into four squares, and flatten each with rolling pin. Press bread into muffin tins. Bake at 350° for 5 to 7 minutes until lightly browned.

Drain spinach and press between paper towels removing moisture. Over medium heat melt butter and add onion; sauté until tender. Stir in spinach and cook 2 to 3 minutes. Add cream cheese, pimiento, garlic, salt and pepper. Stir and heat thoroughly. Spoon 1 teaspoon into each bread cup and bake at 350° for 5 minutes until hot. Marilyn


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* Posted by caliloo (My Page) on
Thu, Jan 14, 10 at 11:31

I've decided to explore the world of juicing, and today was my second foray in the mix. Anyway, this morning was a juice mix titled "Green With Envy" and Spinach is a needed ingredient!

Green With Envy

1 cup washed spinach
3 stalks celery (2 inch lengths)
1/2 cuke (washed well, peeled if waxy)
1/8 head cabbage
1 apple

Put through the juicer. It was a little heavy on the celery for my taste, so next time I will probably cut back on it or sub something else.


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* Posted by dancingqueen (My Page) on
Thu, Jan 14, 10 at 23:45

Here are two i've had for a long time. I think they are from the Gatherings Cookbook.

Spinach Melon Salad
1/4 cup vegetable oil
1 tbsp. vinegar
1/4 tsp celery seed
1/4 tsp salt
1/4 tsp Dijon style mustard
4 cups torn spinach
2 cups cantaloupe balls
1 cup quartered,thin sliced zucchini
2 tbsp chopped scallions

Combine oil, vinegar, salt, celery seed,and mustard in curet. Cover and shake. Refrigerate until well chilled

Combine spinach,cantaloupe, zucchini & onion in a bowl. Toss with dressing just prior to serving. Serves 6

Spinach Salad
1-1/4 cup water
1/4 cup + 2 Tbsp water
3/4 cup sugar
6 strips bacon
1/4 cup flour
3/4 lb spinach
1/4 cup chopped red onion
1/4 lb mushrooms sliced
1 hard cooked egg sliced
1 chicken bouillon cube

Combine water, vinegar, sugar and bouillon. Bring water to a boil, lower heat and simmer stirring until sugar and bouillon are dissolved. Lower heat to very low and keep hot.
Cook bacon in a frying pan until crisp. Remove bacon from pan and stir flour into the bacon grease stirring constantly. Pour the vinegar mixture into the pan and cook for 5 minutes stirring constantly.

Put spinach, onion, mushrooms and egg in serving bow. Crumble bacon over the top. Pour hot dressing over salad and serve immediately.

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* Posted by hawk307 (My Page) on
Fri, Jan 15, 10 at 0:38

Spinach Calzone !!!!!
How could I forget ? We are making 50 Calzones this weekend,
for an annual Calzone Party and Spinach is one flavor.

Use Pizza Dough in a 10 inch Pizza Pan. Not too thin.
On half put the Spinach mixture, dampen the edge and fold the other half of the Dough over.
Pinch it down all around to seal the edge and cut some slits in the top.
Bake in a 400 degree oven about 20 to 3o minutes or until the top is a Golden Tan,
Whichever comes first. Let it rest a few minutes, before serving.

Cook the Spinach in a large Skillet til softened.
Drain and remove the liquid.
Place in a mixing bowl to cool.
Add some Garlic Powder, chopped Prosiutto or Cooked Salami.
Mix in some Chopped Provolone and Parmesan cheese.
Mix a little. Add to the Calzone dough.

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* Posted by sally2 (My Page) on
Fri, Jan 15, 10 at 9:44

Tomatobob, I went through the thread to find that recipe to which you referred, and it says to cook the pasta then drain. The instruction is at the top, next to where it says to set the oven to 350 degrees. Hope this helps.


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* Posted by bob_cville (My Page) on
Fri, Jan 15, 10 at 14:15

I couldn't decide whether to post this in the Indian food thread or the Feta cheese thread, but here seems like the best spot for it.


Serves six to eight

16 oz frozen chopped spinach
1 cup water
4 tbsp Pataks mild curry paste
(or 2 tbsp curry paste, 2 tbsp mild curry powder)
1 stick butter
1 tbsp mint chutney
1 tbsp sweet mango chutney
4 oz feta cheese (cut into 3/4 inch cubes)

Put spinach and water in large pot, heat uncovered over medium heat until spinach is thawed and simmering. Add curry paste, mint chutney and mango chutney, continue to stir and simmer for about 15-20 minutes. Remove from heat, add feta cubes, stir thoroughly and serve with basmati rice and/or lightly toasted pita bread.

If you cannot find the mint chutney you can substitute 2 tsp dried spearmint leaves.

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* Posted by mikes100acdreamfarm (My Page) on
Sat, Jan 16, 10 at 1:36

A simple SPINACH SALAD I had years ago at "The Melting Pot"

Baby spinach leaves
Mushrooms thinly sliced
(There should be a thick solid covering of mushrooms on top of the salad bowl full of spinach leaves.)
Your favorite Italian Dressing or I also like Vidalia Onion Dressing
Fresh grated Parmesan Cheese

Assemble individual salad bowls with Spinach leaves topped with mushrooms. Grate cheese and add dressing when ready to serve.

2-10 oz pkg. frozen chopped Spinach (cooked and drained well)
2 c. Pepperigde Farms Herb Stuffing
1 c. Parmesan Cheese
4 eggs, beaten
¾ c. butter melted
1 tsp thyme
1 clove garlic minced
1 onion minced
salt and pepper to taste

Mix all ingredients well. Chill 2 hours or more. Roll into 1" balls. Freeze or refrigerate until ready to use. If frozen defrost slightly before baking. Bake at 350* for 20 minutes or until golden brown.

*Note you can also bake in a 9x13 pan and cut in squares. But I like them better as individual balls.

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* Posted by lpinkmountain (My Page) on
Sun, Jan 17, 10 at 10:44

Spinach Artichoke Heart Dip - from "Moosewood Restaurant Lowfat Favorites"

5 oz. fresh spinach, rinsed and stemmed (I dunno, I broke off a clump of frozen spinach from a bag)
2 garlic cloves, pressed or minced
1 1/2 cups cooked butter beans or cannellini beans (15 oz. can, drained and rinsed)
1 cup chopped scallions (That's a lot, not being an onion fan, I probably just used 3 or 4 from a bunch, didn't put them in a cup to measure)
2 TBLSP chopped fresh basil (I used 2 tsp. dried)
2-3 TBLSP fresh lemon juice, to taste
5-6 artichoke hearts or bottoms, minced (15 oz. can)
salt and ground black pepper to taste

Rinse and drain spinach and wilt/steam 2-3 min., if using fresh spinach. Drain.
Combine spinach, garlic, beans, scallions, basil and 2 TBLSP lemon juice in food processor until very smooth. Fold in minced artichoke hearts and add more lemon juice and salt and pepper to taste. (Or get bored dicing arichoke hearts and just toss them in the food processor and pulse VERY briefly, like I did).

Serve warm with pita bread triangles. It is also good on melba toasts and WASA bread.

I added 2 TBLSP parmesean cheese to this, which of course changes the fat. This makes a TON, so you might want to freeze some or make a half batch. Also, after eating it for a week and getting pretty bored, I mixed in some neufatchel cheese to slightly increase the creaminess of the bean mixture after it had been sitting around. You can do this from the start. This is really best served warm.

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* Posted by beanthere_dunthat (My Page) on
Sun, Jan 17, 10 at 21:56

Bob, I would never have thought of using feta cheese!
Do you mean the mint-coconut chutney? (That stuff is addictive.)

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