"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.
- 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
- 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.
Originally published as Blarney Stone Appetizer in Country Woman March/April 1999, p20
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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