SPINACH CASSEROLE

Spinach casserole with yogurt and cheese

Ingredients

• 300 g spinach, chopped. Either frozen or fresh may be used.
• 30 ml butter or margarine
• 1 small onion, chopped
• 30 ml flour
• 3-5 dl plain yogurt
• 150-200 g cheddar or parmesan cheese, grated.
• salt
• pepper

Procedure

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.
2. In a skillet, melt the butter or margarine. Add the onion and cook until soft.
3. Add the flour and stir for 1 minute over medium heat.
4. Season the mixture to taste with salt and pepper, and then gradually whisk in the yogurt.
5. Add the spinach and turn to coat the leaves.
6. Remove from heat and blend in the cheese.
7. Pour into a greased 20 x 10 cm loaf pan, and bake for 20 minutes at 175C

Notes

Rating

Contributor

 
Daniel Faigin and Karen Davis 
System Development Corporation, Santa Monica, Calif., USA 
{akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin  
sdcrdcf!faigin@LOCUS.UCLA.EDU 
 

Original header

Path: decwrl!recipes
From: faigin@sdcrdcf (Daniel P. Faigin)
Newsgroups: mod.recipes
Subject: RECIPE: Spinach casserole
Message-ID: <6275@decwrl.DEC.COM>
Date: 7 Nov 86 05:40:20 GMT
Sender: recipes@decwrl.DEC.COM
Organization: System Development Corp., Santa Monica, Calif., USA
Lines: 66
Approved: reid@decwrl.UUCP


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