Print Options
Back to
Blarney Stone Appetizer >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Info
Blarney Stone Appetizer
"A real crowd-pleaser" is how Christine Halandras, from Meeker, Colorado, describes her baked spinach appetizer."Plus, it's so nice to make ahead of time," she adds. "You can quickly reheat it later or even serve it cold." The recipe makes a delicious vegetable entree or side dish, too—just cut the pieces into larger squares.
26 Servings
Prep: 10 min. Bake: 45 min.
Ingredients
1 large onion, chopped
3 tablespoons butter
2 packages (10 ounces
each
) frozen chopped spinach, thawed and squeezed dry
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 eggs, lightly beaten
1 cup sliced fresh mushrooms
1/4 cup dried bread crumbs
1/4 cup crumbled feta cheese
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
Dash ground nutmeg
Salt and pepper to taste
2 tablespoons grated Parmesan cheese
Directions
In a large skillet, saute onion in butter. Add the spinach, soup,
eggs, mushrooms, crumbs, feta cheese, oregano, basil, nutmeg, salt
and pepper. Spoon into a greased 9-in. square baking pan. Sprinkle
with Parmesan cheese.
Bake, uncovered, at 325° for 45-50 minutes or until a knife
inserted near the center comes out clean. Cut into 1-in. squares.
Yield: about 6-1/2 dozen.
© Taste of Home 2011
2 of 2
Blarney Stone Appetizer
(continued)
Nutrition Facts:
1 serving (3 each) equals 47 calories, 3 g fat (1 g saturated fat), 38 mg cholesterol, 140 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2011