1 pound spinach; fresh, washed, dried
1/4 pound butter
1 large onion, diced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 pound Emmenthaler cheese; grated
1 teaspoon paprika
1/8 teaspoon nutmeg
1/4 teaspoon pepper
Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360F about 20 minutes or until cheese bubbles.
Spanakopita
3 packages chopped frozen spinach, thawed and very well drained in a sieve
1/2 pound butter, melted
4 eggs
pinch of parsley
1/2 pound feta cheese
1/2 pound cottage cheese
salt to taste
minced onion for flavor
1 teaspoon dill
1/2 pound phyllo leaves
melted butter for phyllo
Mix first 8 ingredients together. Butter the bottom of a 9 x 13 inch pan. Place 4 phyllo leaves on the bottom, buttering after each. Place 1/2 spinach mix on phyllo leaves , then place 4 more phyllo leaves on top, buttering each leaf. Place remainder of spinach and place 4 more leaves on top, buttering each layer. Turn edges of phyllo under, toward the rim of the pan. Butter top layer. Bake moderately hot 375F oven for 30 minutes or until golden.
Spinach Gratin
3 pounds spinach, stems removed, washed, dried
4 tablespoons butter
salt and pepper to taste
nutmeg
Mornay Sauce
4 tablespoons Gruyere
Put spinach in a non aluminum pot. Cover and cook it in its own water over medium heat until wilted, about 5 minutes. Put the wilted spinach in a strainer and, with the back of a large spoon, squeeze as much liquid from the spinach as possible. If it is cool enough to handle, squeeze the water out with your hands, a small handful at a time. Chop the spinach by hand or in a food processor, season with salt, pepper and nutmeg and mix with 3 tablespoons of the butter. Use the remaining 1 tablespoon of butter to grease the gratin dish. Add the spinach, cover with Mornay Sauce and sprinkle with cheese. Twenty minutes before serving, place in a preheated 375F oven. Bake until browned and bubbly.
Mornay Sauce
1/4 cup butter, softened
1 teaspoon salt
1/4 cup flour
1/4 teaspoon white pepper
2 cups hot milk
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
Pour all Mornay Sauce ingredients in a blender. Cover and blend on high for 30 seconds. Pour in top of a double boiler and cook over simmering water for 15 minutes, stirring occasionally until thick.
Creamed Spinach
1 can cream celery soup
1 tablespoon flour
4 tablespoons butter
1/2 teaspoon garlic salt
salt and pepper to taste
20 ounces frozen chopped spinach, cooked, drained well
1 small onion, diced
In a saucepan, on medium heat, stir together with wire whisk soup, flour, butter, garlic salt, salt and pepper until smooth and piping hot. Combine with spinach and onion.
Spinach with Pine Nuts
2 pounds fresh spinach, washed, drained
4 tablespoons butter
3 tablespoons olive oil
3 cloves garlic, minced
cayenne pepper to taste
4 tablespoons seedless raisins
4 tablespoons pine nuts
2 tablespoons Parmesan cheese
Wash spinach well, drain and cut into coarse shreds. Plunge into boiling water and drain. Heat 2 tablespoons of butter and olive oil in pan. Add garlic and cayenne to taste. Cook over moderate heat for 2 to 3 minutes. Add raisins and pine nuts. Cook 2 minutes more. Mix into spinach until well blended. Arrange on a hot, flat ovenproof dish. Sprinkle cheese over top. Melt remaining butter and pour over the top. Brown quickly under the broiler.
Spinach Cheese Squares
2 large eggs
3.5 ounces wholemeal flour
10 oz frozen chopped spinach, thawed and drained well
1 pound cottage cheese
6 ounces Cheddar cheese, shredded
ground black pepper
Beat the eggs and wholemeal flour together in a large bowl. Add the spinach, cottage cheese, Cheddar cheese and black pepper. Spoon the mixture into a well greased large oven proof dish. Bake in the oven at 350F, for about 45 minutes. Leave to cool for at least 5 minutes before serving.
Mexican Spinach
2 tablespoons butter
2 packages spinach, chopped, frozen
1 teaspoon salt
1/4 cup light cream
2 tablespoons prepared horseradish
1/8 teaspoon pepper
1 egg hard cooked, sliced
Melt butter in a saucepan; add spinach and salt. Cover. Place on a high heat until steaming; turn to a lower heat and cook until just tender. Drain. Add light cream, horseradish and pepper; heat. Garnish with sliced hard cooked egg. Serves 6.
Spicy Fried Spinach
1 or 2 bunches spinach
2 tablespoons ghee
2 tablespoons oil
2 large onions, finely sliced
2 cloves garlic, finely chopped
1 teaspoon finely grated fresh ginger
1 teaspoon cumin seed
1/2 teaspoon black cumin seeds, optional
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon chili powder, optional
1 teaspoon salt, or to taste
Wash spinach well in several changes of water and remove tough stalks. Heat ghee and oil in a large saucepan and fry the onion until golden, then add garlic and ginger and fry, stirring, for a further minute or two. Add seeds, ground spices and salt and mix well, then turn in the spinach with only the water that remains on the leaves after washing. Toss in the spicy mixture, then turn heat very low and cook uncovered, stirring frequently, until spinach is cooked. It may be necessary to add a little more water to prevent spinach sticking to pan. Serve with rice, chapatis or other Indian breads. Serves 4 to 6.
Fresh Spinach Salad
3 1/3 cups packaged baby spinach
1/3 cup tomatoes, chopped
1/2 cup strawberries, sliced
1/3 cup red onion, diced
3/4 large papaya, peeled, seeded and cut into 1/2 inch cubes
3 1/2 tablespoons water chestnuts, sliced
3 1/2 tablespoons shredded mozzarella cheese
2 tablespoons balsamic vinegar
1 tablespoons plus 1 teaspoon lemon juice
2 teaspoons water
2 teaspoon orange juice concentrate
3/4 teaspoon honey
3/4 green onion, minced
1 tablespoon plus 1 teaspoon fresh dill weed, or 3/4 teaspoon dried
2 tablespoons olive oil
Place first 7 ingredients in a salad bowl. Combine remaining ingredients in a jar with a tight fitting lid. Shake well, pour over spinach mixture and toss well to coat.
Sauteed Spinach and Red Peppers
1 tablespoon olive oil
2 medium red bell peppers, seeded and cut into strips
2 garlic cloves, very thinly sliced
1 pinch crushed red pepper flakes
8 cups fresh rinsed spinach
1/4 teaspoon salt, or to taste
In large skillet, heat oil over medium heat. Add bell peppers, garlic, and pepper flakes. Cook, stirring frequently, for about 4 minutes. Add rinsed, undried spinach to the skillet. Sprinkle with salt. Increase heat to medium high and cook, stirring occasionally, for 3 minutes or until vegetables are tender.
Spinach, Mushroom and Bacon Salad
1/2 pound fresh spinach
8 slices of bacon
1 ripe avocado
juice of 1/2 lemon
16 ounce small, snow white, button mushrooms
1 tablespoon chopped fresh scallions
6 ounces pitted ripe black olives, chopped or halved
2 to 4 ounces enoki mushrooms for garnish
Dressing:
4 tablespoons olive oil
1 tablespoons dry cooking sherry
1 tablespoon lemon juice
pinch of superfine sugar
pinch of dry mustard
Thoroughly wash and drain the spinach and remove all stems. Microwave or broil the bacon until it is really crisp. Leave to cool then cut into small pieces. Arrange the spinach in large salad bowl. Halve the ripe avocado and remove the pit and peel. Slice the avocado thinly, and toss in lemon juice. Arrange the avocado slices on the spinach. Add the mushrooms, top with olives and sprinkle with bacon and scallions. Mix all the dressing ingredients in a jar with a lid and shake well. Just before serving pour over salad. Garnish with enoki mushrooms.
Creamed Lemon Spinach
1 1/4 teaspoons unsalted butter
3/4 medium onion, chopped
2 cloves garlic, minced
2 tablespoons all purpose flour
1 cup skim milk
13 ounces frozen chopped spinach, thawed and squeezed dry
1 tablespoon plus 1 teaspoon fresh lemon juice
3/4 teaspoon lemon zest, grated
2 tablespoons plus 2 teaspoons bottled real bacon pieces
1 tablespoon plus 1 teaspoon grated Parmesan cheese
Melt butter in a heavy nonstick skillet over medium high heat. Saut� onion and garlic about 6 minutes until tender. Add flour and cook 2 minutes, stirring frequently. Gradually whisk in milk. Increase heat to high and whisk 2 to 3 minutes, or until mixture boils and begins to thicken. Reduce heat to low and stir in remaining ingredients, except cheese. Season with salt and pepper to taste. Cook until heated through. Serve sprinkled with Parmesan cheese.
Spinach Onion Frittata
8 large eggs
1/4 cup cold water
10 ounces frozen chopped spinach, thawed
1 large onion, sliced
1/4 cup Parmesan cheese
1/4 cup butter
1 teaspoon garlic salt
1 teaspoon black pepper
Separate onion slices into rings and place in a large, microwave safe dish Add butter, chopping into small pieces to distribute evenly across the onions. Cook in microwave on high for approximately five minutes. Remove from oven, stir to coat onion evenly with butter. Return to oven and cook for an additional five minutes. As onion cooks, beat eggs and water together until well mixed. Remove onions from oven and pour eggs on top. Add spinach, breaking up with a fork to evenly distribute throughout dish. Sprinkle salt and pepper across dish. Return to microwave on cook on high for approximately 10 minutes or until eggs are completely cooked. Sprinkle parmesan cheese over top and serve immediately.
Spinach Balls
1 package chopped spinach, cooked and drained
1 cup dried bread crumbs
1 egg, beaten
1 very small onion, minced
1 teaspoon garlic powder
1/4 cup butter, melted
1/4 cup parmesan cheese
Combine all ingredients. Chill approximately 1/2 hour. Roll into small balls and place on a lightly greased or nonstick sheet pan. Bake at 325F for 20 to 25 minutes.
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