| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
servings |
INGREDIENTS
| 10 |
oz |
Spinach; chopped |
| 2 |
tb |
Butter or Margarine |
| 1 |
md |
Onion; chopped |
| 2 |
tb |
All-purpose Flour |
| 1 1/2 |
c |
Plain Yogurt |
| 1 1/2 |
c |
Cheddar Cheese; grated |
|
|
Salt and Black Pepper to taste |
INSTRUCTIONS
Pre-heat oven to 350-F degrees and lightly grease a loaf pan or small
casserole dish.
If using fresh spinach, rinse then chop the destemmed leaves. Place the
chopped spinach in a large skillet over medium heat, cover, and steam until
wilted, tossing occasionally.
If using frozen spinach, place over low or medium heat to thaw and allow
excess water to evaporate, then transfer to small bowl.
In a skillet over medium-high heat, melt the butter or margarine. Add the
onion and cook until soft, about 5 minutes. Add the flour and stir for
another minute. Gradually whisk in the yogurt. Add the spinach leaves, and
turn to coat with the mixture.
Remove the skillet from the heat source and blend in the cheese. Season
with salt and pepper to taste.
Pour mixture into prepared pan and bake for about 20 minutes. Serve warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Apr 17, 1999, converted by MM_Buster
v2.0l.
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