Tag Archives: Spinach

PASTA LASAGNA WITH SPINACH

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    • 1 pound lasagna

    • 1 pound spinach, cooked and chopped with liquid pressed out

    • 1 pound mozzarella cheese chopped

    • 16 oz ricotta cheese

    • ½ cup parmagiano cheese grated

    • 2 eggs

    • ½ t. each of salt and pepper

    • 1 28 oz can peeled tomatoes with basil

    • 1 onion chopped finely

    • ½  T. olive oil

    • 1 tsp salt and pepper

Sauté onion in olive oil until golden brown.  Puree tomatoes
and add to onions with salt and pepper.
Cook on low heat uncovered for 1 hour until reduced.

In large bowl mix eggs into ricotta, add ¾ of the mozzarella, the Parmigianino and the salt and pepper.

Cook the lasagna for ½ of the suggested package cooking time, drain and set aside.  Coat the bottom of a 9 x 11 pan with a little olive oil and then cover with ¾ cup of sauce.
Then a layer of lasagna, a layer of the ricotta mixture, 1/3 of the
spinach, ¾ cup of the sauce.  Repeat layers until you reach the top.  Cover
top with layer of lasagna and ¾ cup sauce, the remaining mozzarella and
generous sprinkle of Parmigianino.  Cover with aluminum foil and cook at 350 for 30 minutes.  Remove foil and cook for 10-15 minutes until top is brown.  Remove from oven and let rest for 10 minutes before serving.

SPINACH ARTICHOKE PINWHEELS

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    • 1 Package of frozen puff pastry

    • 1 10 oz. package frozen chopped spinach, thawed

    • 1 14 oz. can artichoke hearts, drained and chopped

    • 1/3 cup black olives chopped

    • ½ cup mayonnaise

    • ½ cup grated Parmesan cheese

    • 1 tsp. onion powder

    • 1 tsp. garlic powder

    • ½ tsp. pepper

Drain thawed spinach well, squeezing to remove water.  Combine
spinach with remaining ingredients.
Unfold one sheet of pastry onto lightly floured surface.  Roll out slightly to thin a bit and remove the fold lines.  Spread half of mix on
dough leaving about ½ inch on one end to seal.
Roll up jelly roll style and seal edge.
Wrap in plastic wrap and freeze for at least 30 minutes.  Repeat with remaining pastry and filling.  Preheat oven to 400 degrees.  Cut each roll into 12 slices.  Place on baking sheet and back for 20 minutes until golden brown.

SALMON: BAKED VAL CHEYNE STYLE

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This makes a great salmon to use in a Salad Nicoise or over a bed of sautéed spinach.

  •  Juice of one lemon
  • Grated rind of one lemon
  • 3 T. olive oil
  • Sea salt and pepper to taste
  • 1 clove of garlic chopped
  • 2 t. Dijon mustard

Mix the above with a wire whisk.  Pour over fresh salmon filets (this mixture is good for up to 1 pound of salmon).  Preheat oven to 500 degrees.  Bake salmon, covered with marinade, for 12 minutes.   Serve hot, room temp, or cold.  It is perfectly done and great at any temperature.  Can be cooked ahead of time, brought on a picnic, or just kept in the refrigerator and hauled out when you want it.

SPINACH NOODLE KUGEL

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  • 2 packages (10 oz. each) frozen chopped spinach

  • 1 can cream of mushroom soup

  • 4 cups shredded cheddar cheese

  • 1 pint sour cream

  • 12 oz. wide egg noodles

Defrost spinach and squeeze dry.  Mix spinach with soup.  Lay one layer of cooked noodles in a 9 x 12 Pyrex dish.  Spoon spinach soup mixture over noodles.  Sprinkle ¼ of cheese over soup mixture.  Spread sour cream over cheese layer.  Lay another layer of noodles over the sour cream.  Put remaining cheese over second layer of noodles.  Cover with tin foil and bake at 375 degrees for 30 minutes.
Remove foil and bake another 10 minutes.
Remove from oven and let set for 10 minutes.

ITALIAN SPINACH FROM RAVINIA

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  • 20 ounces spinach stems trimmed

  • 1 medium onion, chopped

  • 8 oz. mushrooms sliced

  • 2 T. butter

  • 4 slices bacon cooked and crumbled or 7 slices prosciutto in thin strips

  • ½ cup mayonnaise

  • ¼ cup sour cream

  • ¾ cup plus 3 T. grated Parmesan cheese, divided

  • 1 medium tomato diced

  • ¼ cup dry bread crumbs

  • 2 T. butter melted

Cook spinach 1-2 minutes until just wilted.  Drain and chop.  Sauté onion and mushrooms in 2 T. butter until onion is soft.  Combine with bacon.  Combine mayo, sour cream and ¾ cup Parmesan.  Spread chopped spinach over bottom of lightly buttered 6 cup baking dish.  Cover with onion-mushroom mixture.  Spread with mayonnaise mixture.  Cover with tomato.  Sprinkle with remaining 3 T. parmesan cheese.  If desired, combine crumbs and 2 T melted butter.  Sprinkle over cheese.  Bake in 325 degree oven for 25 minutes.

Serves 4-6

SPINACH AND ARTICHOKE CASSEROLE

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  • Two 10 oz packages frozen chopped spinach squeezed dry

  • Two 8 oz cans artichoke hearts

  • 1/2 pound fresh mushrooms sliced

  • 6 T. butter

  • 1 T. flour

  • ½ cup milk

  • 1/8 t. garlic powder

  • ½ t. salt

  • 1 cup mayonnaise

  • 1 cup sour cream

  • ¼ cup lemon juice

Sauté mushrooms in 4 T. butter.  Make a cream sauce with 2 T. butter, 1 T.
flour and milk.  Stir until thick.  Add white sauce to spinach and mushrooms.  Make a sauce by mixing mayonnaise, sour cream, and lemon juice.  Use a 9×12 Pyrex dish.  Spread artichoke hearts on bottom.  Add spinach mushroom mix.  Pour sour cream sauce over top of that.  Bake at 325 degrees for 15-20 minutes.

PRIJSNAC – PRONOUNCED “PRESNA”

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  • 2 small cartons cottage cheese

  • 6 eggs beaten

  • ¼ # salted butter

  • ½ # grated cheddar cheese

  • 1 10 oz package frozen chopped spinach, thawed and squeezed dry

  • 6 T. flour

Mix all ingredients in no particular order.  Pour into casserole dish, leaving some room to rise.  Bake at 350 degrees for 1 hour or until set.

SEVEN LAYER SALAD

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  • 1 # spinach

  • 6 hard boiled eggs chopped

  • 1 # bacon

  • 1 box thawed frozen peas

  • 1 head of lettuce shredded

  • 1 layer (2 cups) grated Swiss cheese

  • 1 cup mayonnaise + 1 cup Miracle Whip mixed

Layer all ingredients in order then spread with mayo and miracle whip

 

BACON SPINACH ROLL UPS

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  • 4 oz. cream cheese

  • 1 10 oz package frozen spinach chopped

  • 6 BACON SLICES

  • ¼ cup mayonnaise

  • 1 t. salt

  • ½ t. pepper

  • ½ cup chopped green
    onions

  • 3 9” flour tortillas

Cook bacon in heavy  large skillet over medium heat until crisp; drain. Crumble bacon into medium bowl; stir in spinach and next 5 ingredients.
Heat 1 tortilla in large skillet over high heat until warm and pliable,
about 1 minute per side.  Transfer to work surface.  Spread 1/3 of filling over
tortilla, leaving ½” border.  Roll up tightly, enclosing filling.  Wrap in
plastic.  Repeat with remaining 2 tortillas and filling. Chill until filling is firm, at least 1 hour or up to 4 hours.  Preheat oven to 400 degrees.
Remove plastic, slice off unfilled ends of rolls.  Cut rolls crosswise on slight diagonal into ¾” thick slices.  Arrange on large baking
sheet.  Bake until heated through, about 7 minutes.  Makes 30.