Spinach Recipes

yes

Phillo dough and I suggest buying the pre made stuff at th grocer

spray a pan with “Pam” albeit I prefer real butter spread everywhere with my fingers

steam spinach until its limp

the following is done in layers

2 layers phylo dough,

2 layers steamed spinach

sprinkle ricotta heese, cottage cheese, parm., cheese, thinly diced green onion, garlic

repeat…............add herbs inbetween ( I prefer fresh basil, oregano, chives,...........and whatever suits you/)

phylo, cheese, spinach…............n herbs

repeat

bake at 350 until golden brown on the top…...........serve hot

next…...................pull the center stem out leaving just leaf and no veins

add goats cheese thats nicely crumbled
dice fresh ripe tomatoe
chop fresh onion stems
grate your favorite old cheese
chop up some of your favorite fresh herbs
a little fresh minced garlic
add mashed fresh seasonal berries
mix well

perhaps some salt

?

oh ya…..................hard.boiled egg…...........diced makes for an awesome salad

-- Central northish Ontario

I think I forgot the BBQ chicken slowly smoked and rotissierated ….........slice into thin pieces and add to the top of the salad…..............save some of the bastings/drippings and add to olive oil….......?

to die for

-- Central northish Ontario

Mouth is watering … yum!!!!!!!

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

I also like spiniach meat loaf

ground chuck, lean…............spread it over greased tinfoil

add pre steamed spinach with strong grated cheese…............................roll the tin foil to make a meat loaf gently sealing the meat…...........into a 6” dia., log…..................add seasonal herbs to the ground meat before rolling

bake at 350 for 55 minutes…................lalalalalala….............good eats

.
,
,
,
,
,

replace anything you might use as “salad”.................with “spinach”

-- Central northish Ontario

.................I forgot…............on the top of the meatloaf, place bacon strips…....even better with the euro bacon thats cut thick and triple smoked

cook until bacon is done as per your liking

-- Central northish Ontario

Never thought about adding spinach to my meatloaf … might have to try that … :-)

-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b

a good solid layer of spinach with herbs and spices…...........rolled in good ground chuck into a log

baked/smoked

to die for

better then some folks BBQ a T-Bone

-- Central northish Ontario

cooking

its better then ?

-- Central northish Ontario

I add spinach to just about everything….

A handfull of spinach and some fresh mushrooms added to eggs makes a tasty scramble.

Spinach added to simple boxed mac & cheese (especially white cheddar) ads some interest to a plain old favorite.

Boil and mash potatoes with butter, mayo, mustard and a nice portion of chopped steamed spinach for a unique potato salad.

Simply replace half the lettuce in any salad with fresh spinach leaves.

Cream of potato and spinach soup is easy… peel and cube 4 large potatoes, lightly saute them in a pot with butter and onions, add 4 cups of water and boil them until sofened. Remove from heat and add 1 cup of heavy cream, 2 cups of chopped fresh spinach (or more) then salt and pepper to taste. Leave pot covered until spinach has cooked.

-- Xploreorganics, 5b Canada, LFD 06-20

all sounds delicious! Thanks.

GreenT… do you need a napkin? I think you were drooling as you were typing!! :)

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

Thanks Green T!

Will try at least the first one! Love that type of food!

-- Eklectic, Follow my Bliss, South East Ontario 5a

SPINACH AND CHEESE SOUFFLE
PLACE THE PRE- COOKED OR LEFT OVER SPINACH IN THE BOTTOM OF AN OVEN PROOF DISH .
MAKE UP A PACKET OF CHEESE SAUCE MIX ( WE HAVE KNORR OR SIMILAR HERE) IT IS USUALLY POWDER MIXED INTO HOT MILK . WHISK UP 3 LARGE OR 4 MEDIUM EGGS AND BEAT INTO THE MADE UP SAUCE MIX,
NOW POUR THE MIXTURE OVER THE SPINACH, GRATE CHEDDAR CHEESE ON TOP (HARD TYPE YELLOW CHEESE) AND BAKE IN A MEDIUM TO HOT OVEN UNTIL IT HAS RISEN AND THE MELTED CHEESE IS GOLDEN BROWN. IT IS BEST EAT WHEN FRESH COOKED BEFORE IT SINKS.
BROWN, I ALSO USE BROCCOLLI CHOPPED UP AS WELL.
REGARDS MIKE

-- MIKE MILTON COMMON U.K.

SPINACH WITH POACHED EGGS
I COOK THE CHOPPED SPINACH IN VERY LITTLE BOILING WATER AFTER RINSING IT SAY ONLY 1/4 “DEEP IN A PAN FOR 5 MINUTES , STRAIN AND ADD A KNOB OF BUTTER AND FRESH GROUND PEPPER AND SERVE WITH SOFT POACHED EGGS ON TOP.
REGARDS MIKE

-- MIKE MILTON COMMON U.K.

How about the good ole Rip and Dip.Have ya got that one.With the pumpernickle loaf?Mighty tasty.

-- Bon,Hastings,Ont.....zone 5a....Always room for one more

here’s a quick and easy pasta dish that we love:

slice up some portabella mushrooms really thin. Sautee with olive oil, a couple cloves of garlic and some cherry tomatoes (a can of diced – or some heirloom tomatoes you canned yourself would be even better!)

When the mushrooms are soft and cooked, the tomatoes are almost gone (or to your preferred degree of “done ness” add in as much baby spinach as the pan will allow, a pinch or two of sea salt, and stir/turn it until the spinach is nice and wilted.

meanwhile bring water to a boil and cook your favorite pasta to go with. I think Soba (asian buckwheat) noodles work best with this dish – nice and earthy, but Udon, angel hair or fettucini would be just fine.

This is great with or without the garlic and/or tomatoes. Season to taste with whatever you have (or not) A drizzle of extra virgin olive oil would be a nice finishing touch (but you can sautee everything with regular old olive oil – it’s cheaper, and the flavors that make extra virgin so special break down in the cooking process.
Grapeseed or canola oil is fine too…. what ever you have – this is simple, flexible, and a nice light but hearty meal. The trick is knowing when to start everything, I’ve usually got the spinach and mushrooms ready long before the pasta is done, and you don’t want to overcook it – burn it, or reduce it down to nothing!

-- southern NH. - smack dab in the middle of 5a and 5b - with lots of shade and full sun, in all the wrong places.

these are all wonderful
Thank you everyone. I should have planted more spinach

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)