| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh or 1/2 lb frozen |
| spinach | ||
| 1 | T | Butter |
| 1/4 | lb | Gruyere, Gouda or |
| Wensleydale cheese | ||
| grated | ||
| 1 | Egg | |
| Black pepper | ||
| 1/4 | t | Grated nutmeg, optional |
INSTRUCTIONS
Yes. Claudia Roden gives very similar recipes using gruyere. Trim, wash & chop spinach finely; put in pan with Tablespoon of butter. Cover and let it cook in its own juice over very low heat, stirring occasionally, until tender. If using frozen, defrost and make sure water drains away entirely and cook with butter. Stir in grated cheese, lightly beaten egg, and black pepper to taste. Do not add salt unless necessary. Layer between phyllo as usual. Posted to FOODWINE Digest by Shell <[email protected]> on Nov 16, 1997
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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 911
Calories From Fat: 573
Total Fat: 65.2g
Cholesterol: 366.2mg
Sodium: 2673.6mg
Potassium: 297.6mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: 1.9g
Protein: 71.9g