Mix together all ingredients except tortillas.
Spread some mixture on tortillas to within 3/4-inch of edges.
Carefully roll up.
Refrigerate covered or wrapped in plastic wrap overnight. Cut into 1/2-inch slices to serve.
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.
Cook fresh spinach until tender (for frozen spinach, just thaw).
Chop fine and drain water.
Melt butter in a skillet or saute pan.
Add spinach and a liberal 2 or 3 pinches of salt. Saute for 2 minutes or so.
Cook the pasta.
To the spinach add the Ricotta cheese and the Parmesan cheese.
Mix the pasta with the spinach/cheese sauce.
Serve.
Serves 4 to 6.
In medium mixing bowl, combine cream cheese, sour cream and mayonnaise.
Beat in dip mix.
Add green onion, bacon bits and spinach (broken up into small clumps).
Mix thoroughly.
Spread mixture onto tortillas, leaving a 1/2\" space around edge.
Roll up each tortilla tightly, and wrap each in plastic wrap.
Chill for several hours or overnight.
To serve, cut off ends and cut into 1/2\" slices.
Mix ingredients, except fillo leaves.
Cut fillo leaves into triangles.
Put teaspoon of filling into each appetizer.
Bake at 350\u00b0 for 20 minutes.
Thaw spinach completely, press out all water.<
Cook spinach according to instructions, drain in
Cook spinach according to package directions. Drain well and squeeze to remove excess moisture. Combine spinach with remaining ingredients, mixing well. Shape mixture into 3/4-inch balls and place on lightly greased (or spray with Pam) cookie sheets.
Bake at 325\u00b0 for 15 to 20 minutes.
Yields 11 dozen.
Drain spinach.
Combine all ingredients (except bread) in bowl and mix well.
Chill 2 hours.
Cut bread into bite size pieces and use for dipping.
Mix together flour, salt and baking powder.
In a separate bowl, mix together eggs, milk and margarine.
Combine with dry ingredients.
Add cheese, onion and spinach.
Mix well and pour into 10 x 13-inch dish.
Bake at 350\u00b0 for 30 to 35 minutes or until golden brown.
Cut into squares and serve.
The quiche will not be very thick, about 1/2 to 3/4-inch.
Sift dry ingredients. Drain spinach and squeeze out excess water. Add other ingredients. Spread in greased 9 x 13-inch pan. Bake 30 to 35 minutes at 350\u00b0. Cut in small squares.
Serve hot.
Mix ingredients together. Chill 1 hour. Form into balls and bake at 350 degrees for 15 to 20 minutes.
Notes:
You can skip the garlic and thyme if you use Italian bread crumbs.
Be sure to squeeze as much liquid out of the spinach as you can or they will fall apart. You can use a strainer and push it against the sides with you hands or a piece of cheesecloth and twist it tightly.
I usually use the Kraft parmesan in the green can, but it works great with the fresh grated as well.
Melt butter on a cookie sheet.
This greases the pan and blends into other ingredients.
Beat eggs.
Add flour, milk, salt and baking powder.
Add cheese and spinach; mix well.
Spread onto cookie sheet and bake at 350\u00b0 for 35 minutes.
Cut into 1 1/2-inch squares.
May be frozen.
To reheat, bake at 325\u00b0 for 12 minutes.
Preheat
oven
to 325\u00b0.
Lightly oil 9-inch spring-form pan. Squeeze
spinach to remove excess liquid.
Add to cheeses;
add remaining
ingredients
and mix until smooth.
Spoon mixture into pan.
Bake
about 1 hour or until firm.
Cool on wire
rack.
(Can be
prepared
ahead
and
stored covered in fridge up to 2 days. Allow to come to room temperature before serving.)
Garnish
with cherry
tomatoes
and
basil leaves. Serve with crackers or French bread.
Cook spinach, then squeeze dry and cool. Add stuffing mix, onion, eggs, butter, cheese and seasoning.
Mix all together. Refrigerate several hours.
Mold into small balls.
Bake at 350\u00b0 for 20 minutes. Turn if bottom is getting too brown. Can be frozen.
minutes.
Stir in spinach, garlic, tarragon and parsley.
Beat eggs slightly.
Add milk, salt, pepper, onion, spinach and cheese; mix.
Pour into casserole pan.
Bake at 350\u00b0 for 20 minutes.
Cool 10 minutes.
Cut into squares.
Makes a bunch.
If not enough, double everything.
Enjoy!
Cook spinach and drain well.
Mix all ingredients together. Shape into bite size balls.
Bake at 350\u00b0 for 10 minutes.
Can be frozen before baking.
Yields 60 to 70 balls.
Cook spinach for a few minutes and drain well.
Mix all ingredients, refrigerate for 2 hours.
Form into 1-inch balls. Bake on ungreased pan 15 to 20 minutes until a little brown at 350\u00b0 to 375\u00b0.
Preheat oven to 425 degrees.
Place prepared crust on pizza pan.
Spread spinach dip over entire crust.
Sprinkle with water chestnuts if the spinach dip does not already contain them.
If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
Sprinkle with Mozzarella cheese.
Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
Cool a few minutes before cutting.
Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.