| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Greek | Cheese/eggs, Greek, Vegetables | 8 | Servings |
INGREDIENTS
| 1 | c | Raw spinach, chopped |
| Salt & pepper | ||
| 5 | T | Butter |
| 7 | T | Flour |
| 1 | c | Milk |
| 7 | Eggss, separated | |
| 5 | Scallions, white onlychop |
INSTRUCTIONS
Clean and wash spinach. Select only the tender leaves and chop these to measure 1 cup. Season lightly with salt and pepper, and place in a strainer. Let drain for 1 hr. In a small pot, melt butter. Add flour, stirring constantly to a smooth paste. Add the hot milk and stir to make a thick sauce. Add a little salt and pepper. Remove from heat. Add spinach and scallions to the sauce. Beat egg yolks until very thick. Beat whites until stiff. Fold yolks into sauce, then fold in whites. Pour into buttered mold. Bake immediately in preheated 350 F. oven for abt. 30 min. Serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 105
Calories From Fat: 69
Total Fat: 7.9g
Cholesterol: 21.5mg
Sodium: 18.4mg
Potassium: 73.1mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: 1.6g
Protein: 1.9g