| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dujour02 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Frozen spinach |
| 3 |
tb |
Butter or extra virgin olive oil |
| 2 |
c |
Scallions; chopped |
| 1 |
tb |
Sesame oil |
| 1 |
c |
Sharp cheddar cheese; grated |
| 1 |
c |
Mozzarella; grated |
|
|
Salt and pepper |
INSTRUCTIONS
Completely defrost the spinach and squeeze out any excess liquid. Add the
butter or olive oil to a skillet and saute the scallions about 2 minutes.
Add the spinach and continue to cook about 5 minutes longer. Add the sesame
oil, cheddar, and mozzarella, folding the spinach over the cheese until it
melts. Season with salt and pepper. Remove the filling from the pan and
cool before stuffing your blintz crepes.
If you refrigerate the mixture, it is best to bring the spinach to room
temperature, and drain again before stuffing or your blintzes will be
soggy.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9416 - INGRID CROCE
Converted by MM_Buster v2.0l.
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