faigin@sdcrdcf (Daniel P. Faigin) (11/07/86)
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.RH MOD.RECIPES-SOURCE SPINACH-CASS V "21 May 86" 1986
.RZ "SPINACH CASSEROLE" "Spinach casserole with yogurt and cheese"
Here is a recipe for a spinach cassarole that is delightfully
cheesy. It might even make you love spinach.
.IH "Serves 4"
.IG "10 oz" "spinach," "300 g"
chopped. Either frozen or fresh may be used.
.IG "2 Tbsp" "butter or margarine" "30 ml"
.IG "1" "small onion,"
chopped
.IG "2 Tbsp" "flour" "30 ml"
.IG "1\-2 cups" "plain yogurt" "3\-5 dl"
.IG "1\-2 cups" "cheddar or parmesan cheese," "150\-200 g"
grated.
.IG "" "salt"
.IG "" "pepper"
.PH
.SK 1
Rinse and chop the spinach.
Place the chopped spinach in a heavy skillet, cover, and steam
until wilted, stirring occasionally.
There is no need to add water other than what clings to the
leaves from washing.
(If you are using frozen spinach, place over low or medium heat
to thaw and allow excess water to evaporate)
Transfer to small bowl.
.SK 2
In a skillet, melt the butter or margarine.
Add the onion and cook until soft.
.SK 3
Add the flour and stir for 1 minute over medium heat.
.SK 4
Season the mixture to taste with salt and pepper, and then
gradually whisk in the yogurt.
.SK 5
Add the spinach and turn to coat the leaves.
.SK 6
Remove from heat and blend in the cheese.
.SK 7
Pour into a greased
.AB "8\(mu4 inch" "20\(mu10 cm"
loaf pan, and bake for 20 minutes at
.TE 350 175 .
.NX
Don't skimp on the cheese, and use fresh cheese rather than prepackaged
grated cheese.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 minutes preparation, 20 minutes baking.
.I Precision:
approximate measurement OK.
.WR
Daniel Faigin and Karen Davis
System Development Corporation, Santa Monica, Calif., USA
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