n a separate skillet. Add spinach; cook until just wilted, about
In a large frying pan, place oil and chopped spinach over medium heat.
Combine eggs, cheese, milk, salt and pepper in a separate bowl.
Then pour egg mixture over the spinach in pan. Gently stir occasionally, until eggs are cooked.
Run cauliflower through a food processor to get 2 cups of cauliflower grounds a bit larger than the consistency of grits.
Combine cauliflower, spinach, butter, and salt in a large pot over low heat. Cover and cook until cauliflower is soft and spinach has wilted, 5 to 7 minutes. Stir in cheese wedges until the cauliflower and spinach are coated and no cheese clumps remain.
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.
Set aside.
Add the spinach and lemon juice to the
Boil and salt spinach.
Drain and mix with all ingredients. Put into greased cake pan and bake 1/2 hour at 300\u00b0.
Can be topped before baking with Velveeta or Mozzarella cheese.
Boil and salt spinach.
Drain.
Mix all ingredients.
Put in a greased 8-inch baking dish.
Bake at 350\u00b0
for 30 minutes.
For the dressing-in a small bowl whisk the oil,vinegar,salt and pepper, and sugar or splenda all together until everything is disolved.
In a large bowl place the spinach in then gently add the mushrooms and the mozerella.
Give the dressing one last whisk and pour it over the salad.
Gently toss the salad and plate them up.
If using the optional ingredients neatly garnish the salads with them now.
You can also add a bit of freshly ground black pepper.
I try to chill my salad dishes before using them when I have the chance.
bsorbed.
Add the baby spinach leaves to the mushroom mix
to 5 min per side (or to your liking).
edium and stir in the spinach. Cover & cook until just wilted
ocessor chop up the baby spinach into small leaves (do
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.
econds or until fragrant. Add spinach and raisins and cook until
roiler.
Place peppers, skin-side up, on 2 large baking
tirring for 5 minutes. Add spinach, 1 teaspoon of rosemary, 1
y the tomato quarters skin side down on a cutting board
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.
eanwhile make the filling. Wash spinach, shaking off excess water. Remove
5 minutes.
Meanwhile, put spinach in a sieve and press