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Blarney Stone Appetizer
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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, beaten
1 cup sliced fresh mushrooms
1/4 cup dried bread crumbs
1/4 cup crumbled feta or blue cheese
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
Dash ground nutmeg
Salt and pepper to taste
2 tablespoons grated Parmesan cheese
In a skillet, saute onion in butter. Add 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.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |