Tear spinach so that it does not all come out in one bite.
Butter one side of a tortilla, drop in hot pan.
Dump torn spinach in along with a handful of cheese. Sprinkle with chili powder.
Fold tortilla in half over ingredients, omelet style.
They are done when both sides are lightly browned and the cheese is melted.
Serve with sour cream, salsa, whatever else you have on hand.
Squeeze moisture from spinach.
In a small bowl, combine all ingredients; mix well.
Chill several hours before serving.
Serve with crisp vegetables.
Place spinach leaves on a platter.
Mix through the tomatoes or apple slices if using.
Top with the alfalfa sprouts.
Pour over the dressing or serve on the side.
TO MAKE DRESSING:.
With a sharp knife remove lemon rind taking as little pith (the white part) as possible.
With the motor running, and using a metal blade, drop the lemon rind & mint down the tube.
When lemon and mint are finely chopped add the sugar, lemon juice, vinegar & pepper.
Process until well mixed.
Snip spinach and lettuce leaves.
Snip olives.
Cut off a hunk of cheese, and cut into crumbles.
Add olives and cheese to lettuce in a large serving bowl.
Toss lightly then drizzle favorite dressing or let each diner add at the table.
Options: use Swiss chard instead of spinach. Try Romaine, red leaf or other specialty lettuces.
Other olives could be substituted for the Kalamata (but not recommended---this was SO good with the Kalamata).
Beat cream cheese and 4 T of the butter until smooth.
Mix the salt, parmesan cheese, and 1/2 cup of the gruyere into the cream cheese mixture.
Mix the spinach and Texas Pete into the cream cheese mixture.
Butter a casserole dish, then add the spinach mixture.
In a bowl, combine the Panko and the remaining Gruyere cheese. Sprinkle over the top of the spinach.
Melt the remaining 2 T of butter and drizzle over the top.
Bake at 350 for 25 minutes or until top is lightly browned.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
Brush the lighter sides of the toast with olive oil. Place the toast pieces onto the prepared baking sheet with oiled sides down.
Spoon leftover creamed spinach onto the toast slices, spreading the spinach all the way to the edges. Top each with a sprinkle of Parmigiano-Reggiano cheese.
Bake in the preheated oven for 10 minutes. Turn on the oven's broiler and broil spinach toasts until the cheese is lightly browned, about 2 more minutes.
ny excess water from the spinach leaves and add them to
Thaw and drain the spinach.
Mix spinach, onion and sour cream.
Place in greased casserole dish.
Cover (layer!) with grated cheese, fresh bread crumbs, and parm.
Bake at 350 for 30 minutes.
Preheat oven to 350 degrees. In a large bowl, toss spinach with remaining ingredients. Put in a 7x11 baking dish and bake for 15 minutes or till spinach leaves are wilted.
Heat olive oil, lemon juice, garlic, and bacon in a small saucepan until hot.
Remove from heat and add desired serving size of spinach leaves.
Toss until spinach is just wilted, transfer to serving bowl.
Top with crumbled feta cheese.
Defrost spinach and drain/squeeze out all water.
Melt margarine over spinach in the microwave.
Mix in onion soup and black pepper (to taste).
Beat eggs in a separate bowl.
Add milk, eggs and cheese.
Mix well.
Pour into pie crust.
Place on baking pan.
Bake at 350\u00b0 for 30 minutes.
Check with a toothpick to see when it is well done (it should be dry).
Place spinach, cream cheese and onion soup mix in 1/4 cup melted margarine.
Mix well and pour in a greased casserole pan.
erb sprigs.
add the spinach and water cress and continue
ot over medium heat saute spinach, onion, oregano, basil and garlic
Heat the butter/oil in a saucepan.
Saute the onions and garlic until the onion softens.
Add the stock and bring to a boil.
Add the defrosted spinach, dried tarragon and white wine (if used).
Reduce heat to a simmer for about 20 minutes.
Just before serving you may have to use a stab-mixer to get the right consistency.
Season with Salt and Pepper.
Combine all except spinach in pan.
Bring to a simmer.
Add spinach in batches and cook until just wilted.
Drain
Serve.
If you have left overs use the spinach for other recipes.
5 minutes; add the baby spinach leaves and saute until they
br>In a saucepan, combine spinach with heavy cream and season
Blend leafy greens and liquid base together first.For recipes that use whole oranges, melons, cucumbers or grapes, we recommend blending those ingredients in step 1. .
Add remaining ingredients and blend again.
he drained and squeeze-dried spinach, ricotta, 1 1/2 cups