[ Home ] [ Recipes ] [ Shirley's collected recipes ]

Spinach Dishes

Note:  A local newspaper article reported that before Thanksgiving, four truckloads a day were delivering goods to one local grocery store.  Spinach and frozen onion rings were included along with the turkeys, because Creamed Spinach with Onion Rings seems to be a favorite holiday dish.  It's not one of ours, so here are some good substitutes.   

1.  Spinach with Raisins and Curried Croutons

Source:  USA Weekend, November 1998

Note: If you like croutons crisp, you might want to dry bread before following the recipe.

For the croutons:

1- 1 1/2 cps bread (brioche or challah) cut in cubes
2 T butter
1 T curry powder
1 clove garlic, diced
3 T Parmesan cheese

1. Melt butter; add curry powder and garlic. Simmer 2 minutes.
2. Remove from heat and coat bread cubes.
3. Preheat oven to 350 degrees. Place croutons in single layer on cookie sheet. Toss with
cheese.
4. Toast til golden, tossing occasionally.

For the spinach:

3 lbs well-washed spinach (3 10-oz bags of prewashed spinach)
2 1/2-3cps of heavy cream
1/4 t cayenne pepper, or more for those who like it spicy
1/8 t nutmeg
1/2 cp large golden raisins
1/4 cp sweet white wine (Riesling) or apple juice
salt and pepper to taste

1. Boil spinach in large pot of salted water till tender, 2-3 minutes. Immediately plunge
spinach in large bowl of ice water to stop cooking.
2. Remove spinach, squeeze out water; you should have about 5 cps cooked spinach.
3. Chop spinach till somewhat fine, or use a food processor with a large-holed grater
attachment.
4. Simmer cream in skillet till reduced to 3/4 cp, stirring frequently.
5. Add spinach, cayenne, nutmeg, salt and pepper.
6. Microwave raisins and wine for minute (we don't have a microwave, so stove top will
do), then let sit till raisins are plumped.
7. Drain off wine. Serve warm, topped with croutons and raisins.

2.  Spinach Artichoke Casserole

Source:  The Frugal Gourmet, Jeff Smith, by way of Mom ("Ralph") Dorrington.

1    9-oz pkg frozen artichoke hearts, defrosted, or 14-oz can artichoke hearts
1    10-oz pkg frozen chopped spinach, defrosted
1/2  lb cream cheese
2    T mayonnaise
4    T butter or olive oil
6    T milk
pepper to taste
1/3  cp fresh-grated Parmesan or Romano cheese

1.   If  frozen artichokes are used, cook  according to instructions.   Do not overcook.
2.   Place on bottom of 3-qt casserole. 
3.   Squeeze moisture from spinach and layer on top of artichokes.
4.   In electric mixer, blend cream cheese, mayonnaise, and butter or oil til light and fluffy.
5.   Gradually beat in milk, and spread this mixture over top of spinach.
6.   Sprinkle with pepper and cheese.
7.   Bake uncovered at 375 degrees for 40 minutes, or til top is lightly browned.
8.   If you refrigerate before baking, allow longer time for baking.