| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Spinach; stems removed, -OR- Frozen spinach, defrosted |
| 4 |
tb |
Butter |
|
|
Salt |
|
|
Pepper |
|
|
Nutmeg |
|
|
Mornay Sauce (see RECIPE) |
| 4 |
tb |
Gruyere |
INSTRUCTIONS
WASH THE SPINACH WELL and put it in a non-aluminum pot. Cover and cook it
in its own water over medium heat until wilted, about 5 minutes. Put the
wilted spinach in a strainer and, with the back of a large spoon, squeeze
as much liquid from the spinach as possible. If it is cool enough to
handle, squeeze the water out with your hands, a small handful at a time.
Chop the spinach by hand or in a food processor, season with salt, pepper
and nutmeg and mix with 3 tablespoons of the butter. Use the remaining 1
tablespoon of butter to grease the gratin dish. Add the spinach, cover with
Mornay Sauce (See RECIPE) and sprinkle with cheese. Twenty minutes before
serving, place in a preheated 375F oven. Bake until browned and bubbly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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