Subject: Spinach Recipes
From: [email-masked] (Joel Ehrlich)
Date: Wed, 1 Jan 1997 20:48:41 GMT
Newsgroups: rec.food.recipes

Responding to: sandra moore <[email-masked]>

 SM> does anyone have any spinach recipes

Sure do. Here's a bunch to try...

 Baked Creamed Spinach    No. 630                       Yields 4 Servings

     1 Pkg       Frzen, Chopped Spinach     1 Tbls      Basil, Chopped
     2 Tbls      Onion, Minced              3 Tbls      Parsley, Chopped
   1/2 tsp       Salt                       1           Egg
   1/4 tsp       Pepper
     4 oz        Cream Cheese

Preheat the oven to 325 degrees.
Place the spinach in  1/2 cup of boiling water.
Return to a boil and cover.
Lower heat and simmer for about 4 minutes or until the spinach is broken up.
Drain but do NOT press all the liquid from the spinach.
Combine the spinach, salt, onion, pepper, cream cheese, basil, parsley and
egg
in a blender or food processor.
Process until just blended.
Pour into a buttered 1 quart casserole.
Bake for 30 minutes or until a knife inserted in the center comes out clean.
Serve hot.

 Chicken Gismonda    No. 2672                           Yields 4 Servings

     2           Whole Chicken Breasts, 1 1/2 Lb        Spinach, Washed &
                 Boned & Split                          Stemmed
       -         Salt                     1/2 Lb        Mushrooms, Sliced
Thin
       -         Pepper, Ground             3 Tbls      Cream
       -         Bread Crumbs               3 Tbls      Parsley, Chopped Fine
     5 Tbls      Butter

Season the chicken breasts with salt & pepper.
Dredge in the bread crumbs
Shake off any excess.
Melt half the butter in a skillet.
Saute the chicken breasts until golden brown and cooked through (about 15
minutes).
Set aside (keep them warm).
Steam the spinach until just tender.
Drain thoroughly.
Keep it warm.
Add the remaining butter to the skillet.
Saute the mushrooms until just tender.
Stir in the cream.
Simmer for 2 minutes.
Arrange the spinach on individual serving plates.
Top with the chicken breasts.
Spoon the mushrooms over.
Garnish with chopped parsley.

 Curried Spinach Filled Chicken Breasts    No. 2326     Yields 6 Servings

                 FILLING:                               Skinless & Boneless
     2 Tbls      Oil                        1 Tbls      Lime Juice
     1 Cup       Onion, Chopped             1 Tbls      Butter, Melted
     1 tsp       Garlic, Minced           1/4 tsp       Turmeric
     9 oz        Spinach                                GARNISHES:
   3/4 tsp       Salt                       3 Cups      Cooked Rice, Hot
   1/2 tsp       Cumin                      2 Tbls      Lime Juice
   1/2 tsp       Coriander                  4 Tbls      Fresh Cilantro, Chop
   1/2 tsp       Turmeric                     -         Lemon Slices
   1/2 tsp       Cayenne                      -         Lime Slices
                 CHICKEN ROLLS:               -         Fresh Cilantro
     6           Chicken Breast Halves,

Preheat the oven to 350 degrees.
Lightly grease a (12"x8") baking dish.
Heat the oil in a medium skillet over medium high heat.
Add the onions and garlic.
Cook, stirring, for 2 minutes.
Reduce heat to medium.
Add the spinach and the other filling ingredients.
Cook, stirring, for 5 minutes.
Remove from heat.
Set aside.
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap.
Working from the center, lightly pound the chicken with the flat side of a
wooden mallet or a rolling pin until the chicken is about  1/4 " thick.
Repeat with the remaining chicken breasts.
Combine the lime juice, butter and turmeric in a small bowl.
Mix well.
Brush the smooth side of each chicken breast with the mixture.
Turn the chicken breasts over.
Spread 3 tablespoons of the filling mixture onto each breast.
Staring with the short side of each breast, tightly roll up each of the
chicken breasts.
Place the chicken breasts in the baking dish, seam side down.
Bake until the chicken is no longer pink (30-40 minutes).
Cool for 5 minutes.
Cut each chicken breast crosswise into  1/2" thick slices.
To serve, place the cooked rice on the serving platter.
Arrange the chicken slices, slightly overlapping, on the rice.
Sprinkle lime juice and chopped cilantro over.
Garnish with cilantro and lemon and lime slices.

 Greek Spinach Pie    No. 607                           Yields 6 Servings

     2 Pkgs      Frozen Spinach, Thawed   1/2 Cup       Parmesan, Grated
     1 Large     Onion, Chopped           1/4 Cup       Parsley
   1/2 lb        Mushrooms, Sliced          1 tsp       Oregano, Ground
                 Olive Oil                1/4 tsp       Rosemary, Dried
     1 clove     Garlic, Minced            24 Sheets    Phyllo
     6           Eggs                                   Pepper
   1/4 lb        Butter, Melted
   1/2 lb        Mozzarella, shredded

Preheat oven to 375 degrees.
Rinse, separate and chop spinach.
Squeeze out excess water.
Saute chopped onion, sliced mushrooms and minced garlic in olive oil until
tender.
Set aside.
Beat eggs with cheese.
Add spinach and melted butter.
Mix thoroughly.
Stir in onion, mushrooms and garlic.
Add seasonings.
Blend well.
Grease a (9") pie pan and form a bottom crust of phyllo dough.
Pour in filling.
Form a top crust of phyllo dough.
Cut several vent slashes in the top crust and bake for 50 minutes.
Serve hot.

 Little Joe's Scramble    No. 1943                      Yields 6 Servings

     3 Tbls      Peanut Oil                   -         Salt
     1           Onion, Chopped               -         Tabasco
     1 lb        Lean Ground Beef           4           Eggs, Beaten Lightly
     1 lb        Spinach, Blanched,         4 Tbls      Parmesan, Grated
                 Drained & Chopped

Heat the oil in a large skillet.
Add the onion.
Saute over medium heat until soft.
Add the beef.
Use a fork to break the beef up into small bits.
Cook the beef until the redness is gone.
Add the spinach.
Mix well.
Cook, stirring, for 3 to 4 minutes.
Add salt to taste.
Mix the Tabasco with the eggs.
Pour over the beef mixture.
Cook, stirring, until the eggs are set.
Remove from the heat.
Transfer to a warm platter.
Sprinkle over with parmesan.

 Meat Loaf w/Spinach & Nut Filling    No. 1838          Yields 6 Servings

   1/2 lb        Beef, Ground             1/8 tsp       Dried Rosemary,
   1/2 lb        Pork, Ground                           Crumbled
   1/2 lb        Veal, Ground             1/2 tsp       Nutmeg, Ground
 1 1/2 Cups      Spinach, Chopped           2 LARGE     Eggs
   3/4 Cup       White Bread Crumbs         2 Tbls      Dijon Mustard
   1/2 Cup       Pistachios, Chopped      1/4 tsp       Tabasco Sauce
     2 Cloves    Garlic, Chopped            6 Slices    Bacon
   1/4 tsp       Dried Thyme, Crumbled

Preheat the oven to 400 degrees.
Combine the beef, pork, veal, spinach, breadcrumbs, pistachios, garlic,
thyme,
rosemary and nutmeg in a bowl.
Mix the eggs, mustard and Tabasco sauce in a small bowl.
Add to the meat.
Mix well.
Season to taste with salt and pepper.
Line the (9"x5") glass loaf dish with the bacon slices.
Spread the meat mixture in the dish.
Smooth the top.
Place the loaf dish in a larger, deep sided baking pan.
Add hot water to the baking pan to come halfway up the sides of the loaf
dish.
Bake until the meatloaf is brown and firm and the sides pull away from the
dish (about 55 minutes).
Invert onto a platter.
Remove the bacon.
Slice and serve.

 Mushroom & Spinach Lasagna    No. 2030                 Yields 8 Servings

    10 oz        Whole Wheat Lasagna,     1/2 tsp       Pepper, Ground
                 Cooked & Drained         1/4 tsp       Nutmeg, Ground
     1 Tbls      Olive Oil                 15 oz        Ricotta
     1 LARGE     Onion, Chopped             1           Egg
     4 Cloves    Garlic, Minced         1 1/2 Cups      Mozzarella
     8 oz        Mushrooms, Sliced          1 Cup       Tomato Sauce
    10 oz        Frozen Spinach, Chop
     1 tsp       Salt

Preheat the oven to 400 degrees.
Warm the oil in a large, non-stick skillet over low heat.
Add the onion and garlic.
Cook the onion until soft (about 5 minutes), stirring occasionally.
Add the mushrooms.
Increase the heat to medium.
Cook until all the liquid has evaporated.
Add the spinach.
Increase the heat to high.
Cook, stirring, until all the liquid has cooked away.
Stir in the salt, nutmeg and pepper.
Set aside.
Stir the egg into the ricotta.
Set aside 1/3 of the mozzarella.
Spread half the tomato sauce on the bottom of a (9"x12") glass or ceramic
lasagna dish.
Lay 1/3 of the pasta over the tomato sauce.
Spread half the ricotta over the pasta.
Spread half the spinach over the ricotta.
Sprinkle over another 1/3 of the mozzarella.
Cover with another layer of pasta.
Then repeat with the ricotta, spinach and mozzarella layers.
Lay the remaining pasta over the top.
Spread the remaining tomato sauce over the pasta.
Sprinkle the reserved mozzarella over the top.
Bake until brown on top and bubbling (about 45 minutes).
Serve hot.

 Packets of Sole w/Spinach    No. 2207                  Yields 4 Servings

     1 Lb        Spinach                    8           Mushrooms, Sliced
Thin
   1/4 Cup       Water                      3 oz        Sweet Butter
     4 6 oz      Sole Fillets                 -         Salt
     4           Scallions, Trimmed &         -         Black Pepper, Ground
                 Sliced Thin Diagonally     1           Lemon, Sliced Thin

Preheat the oven to 425 degrees.
Prepare the spinach by removing the stems and any yellowed or torn outer
leaves.
Wash well.
Place in a pot.
Add the water.
Cover.
Steam over medium high heat until just wilted (1-2 minutes).
Drain immediately.
Plunge into cold water to stop the cooking.
Drain again.
Press out excess liquid - (the spinach MUST be DRY!).
Spread on paper towels.
Cut one heavy piece of aluminum foil, about 14" long, for each serving.
Butter the center of each, covering about 9 square inches (4 1/2"x4 1/2").
Spread equal amounts of the spinach on each piece of foil.
Top each with a fillet.
Sprinkle scallions and mushrooms over.
Dot with small pieces of butter.
Season with salt and pepper.
Lay 2 slices of lemon on each.
Fold the foil over the fish along its length.
Press the sides of the foil together along the length of the fish.
Fold over twice to seal.
Close the ends of each packet.
Seal.
Lay the packets on a baking sheet.
Place on the middle shelf of the oven.
Bake for 15 minutes.
Remove from the oven.
Carefully open each packet.
Transfer the contents to warm serving plates.
Spoon a little of the cooking liquid over.
Serve immediately.

 Spinach-Cheese Lasagna Rolls    No. 3566               Yields 6 Servings

   1/2 Cup       Onion, Chopped           1/8 tsp       Oregano, Dried
     1 Clove     Garlic, Minced             4 oz        Mushroom Stems &
     1 Tbl       Olive Oil                              Pieces
    15 oz        Whole Leaf Spinach,        2           Green Onions w/tops,
                 Chopped Finely                         Sliced Thinly
     1 Cup       Ricotta                    1 pkg       Lasagna Noodles
   1/2 Cup       Parmesan, Grated           8 oz        Canned Tomato Sauce
     1           Egg
     1 tsp       Sugar

Preheat the oven to 350 degrees.
Bring pot of water to a full rolling boil.
Add the lasagna noodles.
Cook until the noodles are al dente.
Drain and rinse the noodles.
Set the noodles aside.
Saute the onion and garlic in a large pot in olive oil until tender.
Add the spinach.
Cook over medium heat until the mixture is very dry.
Combine the spinach mixture, both cheeses, egg, sugar and pepper.
Spread a scant  1/2 cup of the mixture on each lasagna noodle.
Roll the noodles up.
Place the rolled noodles in a greased baking pan.
Bake until heated through (about 20 minutes).
Combine the tomato sauce, mushroom pieces and herbs in a small saucepan.
Spoon some sauce into each serving plate.
Cut each lasagna roll into thirds.
Place the pieces, cut side up, three to each sauced plate.
Sprinkle the sliced green onion over.
Serve hot.

 Spinach Empanadas    No. 2012                         Yields 60 Empanadas

                 PASTRY:                                Crumbled
    16 oz        Cream Cheese, Softened     1 Tbls      Bacon Drippings
   3/4 Cup       Butter, Softened          10 oz        Frozen Spinach,
Thawed
 2 1/2 Cups      All Purpose Flour                      & Drained
   1/2 tsp       Salt                       1 Cup       Cottage Cheese
                 FILLING:                 1/4 tsp       Pepper
   1/4 Cup       Onion, Chopped Fine      1/8 tsp       Nutmeg, Ground
     3 Cloves    Garlic, Minced             1           Egg, Beaten
     5 Slices    Bacon, Cooked &

Make the pastry first: Beat the cream cheese and butter in a large bowl,
using
a regular (not hand-held) electric mixer, until smooth.
Gradually beat in the flour and salt.
Knead lightly by hand.
Cover with plastic wrap.
Refrigerate for 3 hours.
Make the filling: Cook the onion and garlic in the bacon drippings until the
onion is soft but not browned (3-4 minutes).
Stir in the cooked and crumbled bacon, spinach, cottage cheese, pepper and
nutmeg.
Allow to cool.
Preheat the oven to 450 degrees.
Roll out the pastry to a 1/8" thickness on a lightly floured board.
Use a 3" cookie cutter to cut out as many circles as possible.
Place 1 teaspoon on the filling on one half of each circle.
Moisten the edges of the circle with the egg.
Fold the other half of each circle over the filling.
Place the pastries on an ungreased baking sheet.
Seal the edges of the empanadas with a fork.
Brush the empanadas with the egg.
Prick a small hole in each empanada using the tines of a fork.
Bake until golden (10-12 minutes).
Serve warm.
~~~ Anne Mitchell

Joel
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