INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375#161#F. Lightly coat a 1-quart ovenproof casserole
dish with vegetable oil and set aside.
If using fresh spinach, wash thoroughly in cold water. Remove the stems and
place the leaves in a large pot. With just the water that is clinging to
the leaves, cook the spinach over low heat, covered, until it becomes
wilted, about 3 minutes. Drain well and when cool enough to handle, squeeze
out as much water as possible, then chop. If using frozen spinach, squeeze
out the moisture. Place in a medium bowl.
In the same pot, heat the vermouth and oil over low heat. Add the shallots
and saute until soft, about 5 minutes. Sprinkle with the flour and blend
together well. Cook 1 minute, then add the yogurt. Cook, stirring, until
thick and bubbly. Season with salt, pepper, nutmeg and cayenne. Add the
spinach and stir until all the ingredients are well combined. Remove from
the heat and allow to cool.
In a small bowl, whisk together the feta cheese and eggs, then blend into
this the spinach mixture. Spoon into the casserole dish, then set this dish
in a large pan. Fill the pan with 1/2 inch of boiling water and place in
the oven. Bake until the pudding is puffed and golden brown, about 35
minutes.
Serve the pudding immediately with a sauceboat of hot Mornay Sauce Earthly
Delights.
Posted to MC-Recipe Digest V1 #180
Date: 2 Aug 1996 10:07:58 -0400
From: Conni Marais (x3648) on Fri, Aug 2, 1996 9:18 AM

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