| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Cheese, Spinach |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Spinach; fresh * |
| 1/4 |
lb |
Butter |
| 1 |
|
Onion; large, diced |
| 2 |
|
Garlic; cloves, minced |
| 1/2 |
ts |
Salt |
| 1/2 |
lb |
Emmenthaler cheese; grated |
| 1 |
ts |
Paprika |
| 1/8 |
ts |
Nutmeg |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
* Wash and clean spinach of sand. Dry. Cut spinach into strips. In a large
Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to
3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes.
Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese
over the bottom of the casserole. Add the spinach. Sprinkle with paprika,
nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about
20 minutes or until cheese bubbles.
Posted to recipelu-digest Volume 01 Number 649 by RecipeLu
<recipelu@geocities.com> on Jan 31, 1998
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