|
If you planted spinach in your garden, you have probably run out of creative ways to cook it and the plants are starting to go to seed. Here are a few recipes to use up what you have left.
Spinach Stuffed Mushrooms
2-3 cups cooked spinach.
½ cup sour cream
¼ cup tomato sauce
1 tsp vinegar
1 cup shredded cheese
1 lb. lg. fresh mushrooms
melted butter
Combine spinach, sour cream, tomato sauce and vinegar in food processor until well blended. Stir in cheese; set aside. Wash and Remove stems from mushrooms. Dip each cap into melted butter. Spoon spinach mixture into caps and place on baking sheet. Bake at 350° for 20 minutes.
Yield: 2 Dozen
Spanakopita
2 lbs. fresh spinach leaves
½ cup chopped fresh parsley
¼ cup chopped fresh dill
2 cups finely chopped onions
1½ tsp Sea Salt
¼ cup Olive Oil
¼ tsp black pepper
½ lb feta cheese, crumbled
14 phyllo (or filo) dough sheets
¾ cup butter melted
Wash spinach, discarding the stems. Drain & chop leaves. Combine spinach, parsley, dill, onions and salt in a bowl. Let stand for 15 minutes, then press out all of the liquid.
Heat oil in a skillet, add spinach mixture and saute for a few minutes, until limp. Add feta cheese and black pepper.
Place 7 phyllo sheets in a buttered 10" x 17" x 2" baking pan, brushing each layer with melted butter. Add spinach mixture and spread into a thick layer. Add remaining phyllo sheets, again brushing each layer with melted butter. Score top crusts through to filling in an “x” shape to allow steam to escape and bake at 375° for 30 minutes or until golden brown.
| 
