| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Greek |
Cheese/eggs, Vegetables, Greek |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Raw spinach, chopped |
|
|
Salt & pepper |
| 5 |
tb |
Butter |
| 7 |
tb |
Flour |
| 1 |
c |
Milk |
| 7 |
|
Eggss, separated |
| 5 |
|
Scallions, white only,chop |
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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