INGREDIENTS

INSTRUCTIONS

Rinse and chop the spinach.  Place the chopped spinach in a heavy skillet,
cover, and steam until wilted, stirring occasionally. There is no need to
add water other than what clings to the leaves from washing. (If you are
using frozen spinach, place over low or medium heat to thaw and allow
excess water to evaporate.) Transfer to small bowl.
In a skillet, melt the butter (or margarine).  Add the onion and cook until
soft.  Add the flour and stir for 1 minute over medium heat. Season the
mixture to taste with salt and pepper, and then gradually whisk in the
yogurt.
Add the spinach and turn to coat the leaves.  Remove from heat and blend in
the cheese.  Pour into a greased 8x4-inch loaf pan, and bake for 20 minutes
at 350 degrees F.
  NOTES:
*  Spinach casserole with yogurt and cheese -- Here is a recipe for a
spinach casserole that is delightfully cheesy. It might even make you love
spinach.
*  Don't skimp on the cheese, and use fresh cheese rather than pre-packaged
grated cheese.
: Difficulty:  easy.
: Time:  10 minutes preparation, 20 minutes baking.
: Precision:  approximate measurement OK.
: Daniel Faigin and Karen Davis
: System Development Corporation, Santa Monica, Calif., USA
: {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin
: sdcrdcf!faigin@LOCUS.UCLA.EDU
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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