SAVORY SPINACH GRATIN
1 teaspoon olive oil
2 bags (10 ounces each) ready-to-use spinach
1 tablespoon minced fresh dill
1 medium clove garlic, peeled, minced
1 teaspoon ground cumin
1/2 teaspoon each: curry powder, salt
1/4 teaspoon each: ground ginger, freshly ground pepper
1 1/2 cups fresh bread crumbs
3 tablespoons unsalted butter, melted
Heat oven to 400 degrees F. Lightly grease a 9-inch gratin dish.
Sort through spinach, removing stems. Coarsely chop spinach; mix in bowl with dill, garlic, cumin, curry powder, salt, ground ginger and pepper.
Pack tightly into prepared gratin dish. Spread bread crumbs on top; drizzle with melted butter.
Bake until top is well browned, about 30 minutes.
Servings: 6
Source: Raji Cuisine: Indian Flavors, French Passion by Raji Jallepalli
1 teaspoon olive oil
2 bags (10 ounces each) ready-to-use spinach
1 tablespoon minced fresh dill
1 medium clove garlic, peeled, minced
1 teaspoon ground cumin
1/2 teaspoon each: curry powder, salt
1/4 teaspoon each: ground ginger, freshly ground pepper
1 1/2 cups fresh bread crumbs
3 tablespoons unsalted butter, melted
Heat oven to 400 degrees F. Lightly grease a 9-inch gratin dish.
Sort through spinach, removing stems. Coarsely chop spinach; mix in bowl with dill, garlic, cumin, curry powder, salt, ground ginger and pepper.
Pack tightly into prepared gratin dish. Spread bread crumbs on top; drizzle with melted butter.
Bake until top is well browned, about 30 minutes.
Servings: 6
Source: Raji Cuisine: Indian Flavors, French Passion by Raji Jallepalli
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