Coarsely chop the spinach.
Melt the butter over medium heat & when bubbly add onion& garlic.
Saute for 2 minutes.
Add spinach, salt & pepper.
Cover & reduce heat to low steam for 3-4 minutes.
Put half of the cheese into an 8\" greased casserole dish.
Add spinach, & nutmeg.
Cover with remaining cheese.
Bake in 350F for apprx 20 minutes or until cheese is browned.
Preheat oven to 350\u00b0F.
Lightly butter 11 x 7 x 2-inch baking dish.
Mix first 8 ingredients in large bowl.
Heat oil in large pot over medium-high heat.
Add spinach; saute until wilted and juices evaporate, about 3 minutes.
Transfer spinach to strainer; drain well.
Let cool slightly and stir into bowl with cheese mixture, mixing well.
Empty spinach/cheese mixture into prepared dish.
Bake until heated through, about 30-35 minutes.
rated Gruyere or Swiss cheese, stir until cheese melts, (taste for extra
ayonnaise. Stir in the spinach, cheese, cooked bacon, onion, dill and
Thaw spinach. Blend all ingredients and put in an 11 x 7-inch buttered casserole.
Bake at 350\u00b0 for 45 minutes.
Cut in squares to serve.
Preheat oven to 400 degrees F (200 degrees C).
Saute onion in skillet over medium heat in oil until softened, about 4 minutes. Stir in tomatoes and chiles, let cook 2 minutes.
Transfer the mixture to a large bowl and stir in spinach, cheese, cream cheese, half and half, and vinegar. Season with salt and pepper to taste. Spoon mixture into shallow baking dish like a 9 inch quiche dish or pie plate.
Bake in the preheated oven until the dip is bubbly and the top is light brown, about 35 minutes.
Arrange fish squares in a 10 x 6 x 1 1/2-inch baking dish. Bake at 425\u00b0 for 10 minutes.
Meanwhile, cook frozen spinach according to package directions; drain.
Combine drained spinach, cheese soup, milk and nutmeg.
Heat; spoon over fish in baking dish.
Garnish with lemon wedges; return to oven for 5 minutes. Makes 4 to 6 servings.
ith rubber spatula, stir in spinach, cheese, onion/garlic mixture and bread
Prepare pasta according to package directions. Drain, reserving 1/2 cup cooking water. While pasta is cooking, prepare zucchini mixture.
Heat oil in large skillet over medium-high heat. Add zucchini and garlic; cook, stirring frequently, for 3 to 4 minutes or until zucchini starts to turn golden. Season with salt and pepper.
Add pasta, reserved cooking water and mozzarella cheese to skillet; toss to coat. Serve garnished with grated lemon peel and sliced almonds.
Remove yolks from the eggs and mash, Combine with the finely chopped spinach, cheese, nutmeg,dash of pepper Stir in the milk& mayo, mix well.
Spoon a well rounded tbsp of the mixture into each half egg, cover& chill until serving (up to 24 hours).
iddle to prevent splitting when baked.
Salt inside each tomatoe
Cook spinach in a large pan, with
8.5 oz ramekins. Combine spinach and 1 tbsp water in
Preheat oven to 350\u00b0F. Lightly grease 4 - 10 oz ramekins.
Whisk together heavy cream and eggs. Season. Distribute between ramekins then top with spinach, tomatoes and cheese. Bake for 30-35 mins, until puffed and golden. Serve with toast.
Take leftovers from recipe #30505 and recipe #239635, put in saucepan and
immer for 30 minutes. Add spinach, parsley, zucchini, kidney beans and
hisk, beat yolks; beat in cheese mixture. With mixer at high
ntil serving.
To Make Spinach and Brie: Wash and stem
75\u00b0.
Sprinkle cooked spinach with lemon juice and stir
Cook spinach as directed on package and drain.
In saucepan, melt margarine over medium heat and gradually stir in flour.
When thickened, stir in cream.
Add 1/2 cup of cheese and stir until melted.
Fold in spinach, salt and pepper.
Pour mixture into baked pie shell.
Sprinkle top of pie with remaining cheese.
Bake at 350\u00b0 for 10 to 15 minutes.
Serves 8.