Recipe: 21 Recipes Using Spinach

Betsy.at.TKL (12:11:35 PM) :

Ann Landers's Noodle & Spinach Ring
Serving Size: 4

8 ounces Noodles
10 ounces Chopped spinach frozen
1/3 cup Bread crumbs
1 cup American cheese grated
2 1/2 cups Milk
1 teaspoon Salt
1 teaspoon Worcestershire sauce

Cook noodles in salted water. Drain. Cook spinach in 1/2 cup salted water only
until thawed. Drain. Alternate layers of noodles, spinach, crumbs and cheese in
a buttered 2 qt ring mold. Combine other ingredients; pour over casserole. Bake,
set in a pan of hot water, in a 350~ oven for about 45 minutes.Betsy.at.TKL (12:16:02 PM) :

Giambotta of Mixed Greens With Spareribs
Recipe By: The Best of Food & Wine 1988 Collection

1 head garlic about 15-16 cloves bruised
1 tablespoon Hungarian paprika
1/2 teaspoon coarsely ground black pepper
1/2 cup plus 1 tablespoon olive oil
1 teaspoon salt
2 1/2 pounds pork spareribs in 1 piece sawed lengthwise, into thirds, trimmed
1 small rutabaga-peeled cut into eighths then sliced 1/2" thick
1 pint tiny pearl onions peeled
2 large bay leaves
2 tablespoons white wine vinegar
16 cups shredded mixed greens kale, chard, mustard greens escarole, broccoli rabe
1 large sweet potato peeled, halved lengthwise, cut crosswise in 1/4" slices
2 pounds spinach stemmed, coarsely shredded

1. In small bowl, mash garlic, paprika, pepper, 1 tablespoon olive and 1/2 teaspoon of the salt to make a paste. Rub the ribs with this paste. Cover and
let marinate at room temperature for 1 to 2 hours, or refrigerate overnight for
a more garlicky flavor. Cut the meat into 2-to3-rib pieces and set aside.

2. In a large heavy non-corrodible pot, preferably enameled cast iron, combine remaining oil and salt with the rutabaga, onions, bay leaves and 1 cup water. Add half of the mixed greens cover and cook over high heat until greens wilt, 2 to 3 minutes. Stir in remaining greens and cook until wilted, add the ribs.

3. Cover and cook over moderately high heat, maintaining a slow boil and
stirring occasionally, until ribs and rutabaga are tender., 45 to 60 minutes.

4. Scatter sweet potato slices over the cooked mixture and cook over moderately
high heat, stirring occasionally, until softened, 10 to 15 minutes. 5. Remove bay leaves. Add spinach and cook, stirring until just wilted, about 1 minute. Makes 4 - 6 servings.Betsy.at.TKL (12:17:37 PM) :

Spinach and Dandelion Soup

6 cups chicken stock
3 cups chopped fresh dandelion greens * see note
3 cups chopped fresh spinach or chopped Swiss chard
3 green onions, chopped
1 clove garlic, crushed
salt and pepper to taste
1 pinch nutmeg
2 hard-boiled eggs chopped

*note: find nice leafy dandelion greens that have no fuzz on them.

serves 6

To the soup stock, add the dandelion greens and spinach (or chard). Add the
green onions, garlic, salt, and pepper. Cook until the greens are tender, and
offer in bowls with the nutmeg and eggs.Betsy.at.TKL (12:19:27 PM) :

Spinach Balls with Lemon Yogurt Sauce
Recipe By: Popular Greek Recipes, Charleston, SC, copyright 1976

1 cup cooked, well-drained spinach chopped fine
2 eggs beaten
1 1/2 cups fine dry bread crumbs
1 tablespoon grated onion
1/2 cup grated cheese
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
additional bread crumbs for coating

***Lemon Yogurt Sauce***
4 tablespoons butter or margarine
2 tablespoons flour
3 egg yolks
1 tablespoon water
2 lemons juice of
1 cup yogurt or
sour cream
1 cup chicken stock or as needed

makes 4 servings

Variation: substitute Swiss chard leaves for spinach

Combine ingredients. Shape into tiny balls. Roll in additional bread crumbs.
Deep fry until golden brown and crisp. Serve with Egg-Lemon Sauce, if desired.

Note: Cooked, well-drained yellow summer squash, zucchini, or eggplant may be
prepared in the same way.

Lemon Sauce with Yogurt
Melt butter and stir in flour. Gradually add the lukewarm chicken stock. Mix egg
yolks with water. Pour the eggs into sauce slowly, over low heat, stirring constantly. Add lemon juice and yogurt or sour cream. Add more chicken stock if
a thinner sauce is desired. This sauce may be reheated over a very low heat,
without it curdling.

Betsy.at.TKL (12:25:32 PM) :

Spinach Empanadas

***PASTRY***
16 ounces cream cheese, softened
3/4 cup butter, softened
2 1/2 cups all-purpose flour
1/2 teaspoon salt

***FILLING***
1/4 cup onion, finely chopped
3 cloves garlic, minced
4 slices bacon, cooked and crumbled
1 tablespoon bacon drippings
1 10 ounce pkg frozen spinach, thawed and drained
1 cup cottage cheese
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 egg beaten

In a large mixing bowl, beat the cream cheese and butter till smooth. (Use a
stand mixer, since the mixture is heavy.) Gradually add in the flour and salt.
Lightly knead the dough by hand. Cover with plastic wrap and refrigerate for 3
hours.

In a medium skillet, cook the onion and garlic in the bacon drippings until the
onion is tender but not brown. Mix in the bacon, spinach, cottage cheese,
pepper, and nutmeg; let the mixture cool.

Preheat the oven to 450 F. Roll out the pastry on a floured surface to a
thickness of 1/8 inch. Cut 3-inch circles in the pastry, place 1 teaspoon of the
filling in each circle, just to one side of the center. Moisten the edge of the
circle with the egg, fold the dough in half over the filling to make a
semicircular empanada. Seal the edges with fork tines, and poke the top of each
pastry with a fork to make a vent. Put the empanadas on an ungreased cookie
sheet, brush their tops with egg, and bake for 10 to 12 minutes or until golden.

Makes 60 empanadas

PeggyWA (12:31:49 PM) :
* Exported from MasterCook *

Bacony Creamed Spinach

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pk Frozen spinach (10oz. ea)
6 Bacon strips
1 Garlic clove, minced
1/2 c Onion, chopped
1/2 t Salt
1/8 t White pepper
1 pinch Cayenne pepper
2 T Butter
2 T Flour
1 c Half-and-half or milk

1. Cook spinach by boiling or in microwave. Drain well and squeeze out as
much moisture as possible. Chop fine, using food processor of food grinder.

2. Cook bacon in skillet until crisp. Remove and drain. Crumble and reserve. In
about 2 T of the bacon fat, saut garlic and onion over medium heat. When onion
is limp, add spinach. Lower heat. Season with salt and peppers; stir well as
moisture evaporates from spinach, about 1 minute. Remove from heat.

3. In a separate large skillet, melt butter over medium heat. Sprinkle in flour,
stirring constantly until smooth. Gradually stir in half-and-half or milk and
cook until smooth and bubbly. Stir in spinach mixture and heat through. Remove
from heat, stir in reserved bits of bacon, and serve.Betsy.at.TKL (12:32:19 PM) :

I haven't tried this recipe and the notes included
aren't mine. - Betsy

Berlin Scalloped Potatoes
Recipe By: Patricia Williams

4 Slices Bacon
1 Medium Onion, thinly sliced
10 Oz. Pkg. Frozen Chopped Spinach, thawed & squeezed dry
1 Box Dry Scalloped Potato Mix (fx. Betty Crocker)
Milk
2 Tsp. Caraway Seeds
1 Cup Provolone Cheese, shredded -Or- 1 Cup Mozzarella Cheese, shredded

In a large skillet cook bacon until crisp. Drain, reserving 2 tablespoons of
drippings. Crumble bacon and set aside.

In same skillet, cook onion in reserved drippings until tender. Add spinach,
heat through. In 10"x6"x2" baking dish or oval gratin dish combine potatoes and
dry sauce mix from package. Add milk and boiling water as directed -omit butter.
Stir in bacon, spinach-onion mixture and caraway seeds. Bake uncovered at 400
for about 35 minutes or until potatoes are tender. Sprinkle with cheese, bake
another 2-3 minutes or until cheese is melted. Let stand 5 minutes before
serving.

NOTES:
I've had this recipe at my in-laws a couple of times. It's a great side dish and
I finally got the recipe the last time we were there. This seems versatile
enough that you could really play around with it, i.e. leave out the caraway
seeds, throw some sliced almonds on top at the last few minutes, maybe mix in
some chopped fresh herbs, etc. It is also easily doubled.PeggyWA (12:39:07 PM) :

HERB SPINACH BAKE
Serving Size : 16

20 oz Spinach, frozen-chopped
2 c Rice, cooked
16 oz Cheddar cheese, shredded
4 Eggs, beaten
2/3 c Milk
1/4 c Butter, softened
1/4 c Onion, chopped
2 ts Salt
1 t Worcestershire sauce
1 t Thyme ground

Cook spinach according to package directions; drain well, squeezing out excess
liquid. Combine spinach with remaining ingredients in a large bowl.
Pour into a greased 13x9x2-inch baking dish. Cover and bake at 350 F for 20
minutes. Uncover and bake 5 minutes more or until set.Judy/AZ (12:40:00 PM) :

SPINACH ROLL-UPS

2 boxes frozen spinach, defrost and squeeze out the liquid
1 cup mayonnaise
1 cup sour cream
1 cup Bacon Bits
1/2 pkg Buttermilk Ranch Dressing
Flour tortillas

Mix together first 5 ingredients. Spread on flour tortillas and roll up.
Wrap in wax paper. Refrigerate overnight. Slice and serve.

Betsy.at.TKL (12:41:02 PM) :

Millet Florentine

3 Cups Water
1 1/2 Cups Raw Millet
1 Cup Carrot, peeled and grated
4 Cloves Garlic, minced
1/2 Tablespoon Dried Marjoram
1 1/2 Cubes Tofu
2 Tablespoons Sunflower Oil
1 1/2 Cups Onions, diced
2 Cups Mushrooms, sliced
10 Oz. Fresh Spinach
1/2 Cup Almonds, slivered
1/2 Cup Red Bell Pepper
1/2 Tablespoon Ground Nutmeg
Salt And Pepper to taste
3 Tablespoons Lemon Juice
2 Tablespoons Arrowroot Powder

Preheat oven to 350F. Bring salted water to a boil in a 2-quart pot. Rinse the
millet well, drain and add to boiling water. Reduce heat and simmer uncovered
for 20 to 30 minutes, stirring often, until millet is dry and tender. Remove
from heat and place in a mixing bowl. Add carrots, garlic and marjoram to the
millet. Drain and press tofu, then crumble and add to millet, stirring well
until thoroughly mixed. Place in an oiled 9x13 inch casserole pan, and pat level
with a rubber spatula. Bake uncovered for 20 minutes. Remove and set aside. In a
skillet, heat oil over medium heat and saut onions for 5 minutes. Add
mushrooms, and continue to saut for 5 more minutes. Add chopped spinach,
almonds, bell pepper (finely diced) and seasonings to the skillet along with the
lemon juice. Reduce heat to low and simmer for 4-5 minutes, stirring often.
Sprinkle on arrowroot, stirring and simmering until liquid from cooking is
absorbed. Remove from heat. Spread evenly over baked millet to form top layer of
casserole. Sprinkle with almonds and return to oven for 10 minutes, until nuts
are toasted. Serve hot.

Makes 8 servings.Betsy.at.TKL (12:48:07 PM) :

Orzo with Spinach and Pine Nuts

1 teaspoon margarine
1 clove garlic minced
1 3/4 cups water
3/4 cup uncooked orzo
1/8 teaspoon salt
1 cup tightly packed chopped fresh spinach
2 tablespoons grated Parmesan cheese
1 tablespoon pine nuts, toasted

Melt margarine in a medium saucepan over medium heat. Add garlic and saute 1
minute. Add 1-3/4 cups water, orzo, and salt, and bring to a boil. Reduce heat
to medium-low; cook 13 minutes or until liquid is absorbed. Stir in spinach and
remaining ingredients.

Yield: 2 (1-cup) servingsServe immediately.

Patti/Dnvr (12:59:36 PM) :

Curried Scallops With Spinach

2 tbls butter
1 onion, chopped
1/2 teas salt
2 teas curry powder
2 teas tomato paste
1/2 cup chicken broth
1 cup light cream or half-and-half
2 cups spinach, cut chiffonade style
2 pounds sea scallops

1. In a large frying pan, melt the butter over moderately low heat. Add the
onion and salt and cook, stirring occasionally, until the onion starts to
soften. Stir in curry powder and cook for 1 minute.

2. Transfer the onion mixture to a blender and add the tomato paste, broth, and
cream. Puree until smooth. Return the sauce to the pan.

3. Bring the curry sauce to a simmer. Stir in the spinach and the scallops.
Simmer, covered, until the scallops are just done.

Fish alternatives: Shelled medium shrimp or bay scallops vs. sea scallops.
cooking times will need to be adjusted.

Patti/Dnvr (1:09:30 PM) :

Spinach Fandango

1 pound lean ground beef
1 medium onion, chopped
1-4 oz can mushrooms, drained
1-10 oz can cream of celery soup
2-10 oz pkgs frozen spinach, thawed, and well-drained
1/2 pint sour cream
1/2 cup instant rice or cooked regular rice
1 teas oregano
Garlic, salt and pepper to taste
Grated jack cheese

Brown meat and onion and drain.
Add remaining ingredients except cheese. Pour into baking dish; bake at 350
degrees, uncovered for 30 minutes. Top with cheese and bake an additional 10
minutes or until golden brown. Kelly,WA (5:49:18 PM) :

Spinach Rolls

1 box frozen spinach, thawed and drained
1 small jar mayonnaise
1 small container sour cream
2 pkgs. Lipton vegetable soup mix
flour tortillas

Mix all ingredients together, and chill for several hours. Spread on flour
tortillas roll and slice.

Susan,IL (6:27:40 PM) :

Creamy Spinach Dip
Recipe By : Susan Wilson
Serving Size : 15

1 package frozen spinach -- thawed
1 1/2 cups sour cream
1 cup mayonnaise
1 package Vegetable soup mix
1 can water chestnuts -- chopped
3 green onions -- chopped

Squeeze spinach till dry. In medium bowl stir together spinach, sour cream
mayonnaise, soup mix, water chestnuts and onion. Cover and refrigerate for 2
hours. Stir before serving.
- - - - - - - - - - - - - - - - -
Serving Ideas : Pumpernickel bread or crackersDebbie.D.,.AL (6:59:35 PM) :

TORTELLINI PRIMAVERA

1 cup sliced mushrooms
1/2 cup chopped onion
1 garlic clove, minced
2 T. butter
1 pkg. (10 oz.) chopped spinach, thawed and drained
1 container (8 oz.) soft cream cheese
1 medium tomato, chopped
1/4 cup grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper

Cook and stir mushrooms, onion, and garlic in butter in large skillet. Add all
remaining ingredients except tortellini; mix well. Cook until mixture just
begins to boil, stirring occasionally. Stir in tortellini; cook until thoroughly
heated. Yield: 4 servings.

Debbie.D.,.AL (7:07:37 PM) :

ITALIAN SPINACH MEATBALLS/ ALABAMA STYLE

2 lbs. ground chuck
1 lb. mild Italian sausage
2 cloves garlic, minced
2 T. Heinz 57 Sauce
1 pkg. (10 oz.) spinach, thawed and drained
Seasoned salt and pepper to taste

In a large bowl, combine all ingredients. Make meatballs the same size as golf
balls. Place in the oven and bake at 350 degrees for 25 minutes or until meat is
COMPLETELY done!

I make these in a large quantity and freeze them for spaghetti sauce and to
serve with gravy over noodles, macaroni, or mashed potatoes.Debbie.D.,.AL (7:16:36 PM) :

CLAM NOODLE FLORENTINE

8 oz. egg noodles, cooked and drained
1/3 cup chopped onion
1/4 cup butter
1/4 cup unsifted flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups half-and-half ( I use no-fat)
2 (6 1/2 oz.) cans chopped clams, drained and reserving liquid
1 (10 oz) pkg. frozen chopped spinach, thawed and well drained
1/4 cup grated Parmesan cheese
1/2 cup buttered bread crumbs

Preheat oven to 350. In large saucepan, cook onion in butter until tender. Stir
in flour, salt, and pepper. Gradually stir in half-and-half and reserved clam
juice. Over medium heat, cook and stir until thickened and bubbly, about 8
minutes. Remove from heat; add noodles, clams, spinach, and cheese. Mix well.
Turn into greased 2-quart baking dish. Top with crumbs. Bake 25-30 minutes or
until hot. Makes 6-8 servings.

This is another recipe that I fib and say that it contains turnips!

Debbie.D.,.AL (7:28:33 PM) :

SPINACH TORTELLINI

5 T. butter, melted
5 T. all-purpose flour
3 cups warm milk
1 cup fresh Parmesan cheese, grated
2 12-oz. pkgs. cheese tortellini, cooked and drained
2 bunches of spinach, cleaned, cooked, and chopped (I use two bags of the
spinach that has already been washed thoroughly)

Grease a 2 qt. casserole dish; set aside. In a saucepan, over medium heat,
combine butter and flour to create a thick paste. Pour in milk and stir until
mixture is thick and bubbling. Add Parmesan cheese and blend until melted; stir
in tortellini and spinach. Pour into prepared casserole dish and bake at 350
degrees for 30 minutes. Cher/Ont. (9:00:39 PM) :

Rice with Spinach & Feta
(Tried & True)

1/4 Cup Olive Oil
1 large Onion
2 large cloves Garlic, minced
1/14 cups, Long Grain White Rice
2 cups canned beef broth or low-salt chicken broth ( I use chicken)
1/2 cup Dry White Wine
2 (10 oz.) Packages Fresh Spinach Leaves (torn in half)
1 cup Chopped Seeded Tomatoes
1 cup Crumbled Feta Cheese

Heat oil in heavy large pot over medium-high heat. Add onion and garlic and
saut until onion is tender, about 6 minutes or so. Add broth and wine & bring
to boil. Reduce heat to low, cover and cook until rice in almost tender, about
15 minutes. Mix in spinach. Cover & cook until rice and spinach are tender and
all liquid is absorbed, about 8 minutes longer. Mix in tomatoes & cheese. Season
with salt & pepper & serve.

If you like a dryer rice, use less liquid. I also found this was nice with a
little bit of Romano cheese sprinkled over it while serving.
Serves 4 to 6Cher/Ont. (9:23:55 PM) :

Spinach Salad
(Tried & True)

1 lb. Fresh Spinach
1 lb. Fresh Bean Sprouts (4 cups)
1 (10 oz.) can Water Chestnuts
2 or 3 Hard Boiled Eggs (sliced)
1/2 lb. cooked bacon (crumbled)
Sliced Fresh Mushrooms (if desired)

Toss all above together & add dressing at the last minute before serving.

Dressing

1/2 cup Oil (veg. or canola)
1/4 cup White Vinegar
1/3 cup White Sugar
1/2 cup Ketchup
1 tbsp. Worcestershire Sauce
1 clove Garlic (crushed)
1 med. Onion (chopped)
Make 2 days ahead