I’m strong to the finish ’cause I eats me spinach!” – Popeye
Recipe courtesy of Family Features/Culinary.net
- 2 cups ricotta cheese
- 1 cup sour cream
- 1 package (10 oz.) frozen spinach, thawed and squeezed dry
- ¼ lb. ham, cubed
- ¾ cup shredded Parmesan cheese
- 2 green onions, thinly sliced
- 1 round bread loaf (16 oz.), unsliced
Directions: Heat oven to 350 degrees. In medium bowl, blend ricotta cheese and sour cream until smooth. Add spinach, ham, Parmesan cheese and green onions; mix until blended. Cut 1-2-inch diameter circle out of top of bread loaf. Reserve top. Remove bread inside loaf, leaving about 1 inch along sides. Pour cheese mixture into bread bowl. Replace top. Cover bread loaf in aluminum foil and bake 60 minutes, or until warmed through. Take bread removed from inside bread bowl and cut into dipping-sized chunks. Remove bread from aluminum foil and place on platter. Scatter bread chunks around bread bowl to use for dunking in cheese sauce.
Spinach and Artichoke Stuffed Mushroom Caps
Source: United Dairy Industry of Michigan
- 24 large mushrooms, stemmed and reserved
- 1 tablespoon olive oil
- 1 clove garlic, grated
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups chopped frozen spinach, thawed and drained
- 1 can artichoke hearts, roughly chopped
- 2 cups crumbled feta cheese
- ½ cup onion, minced
- 1 pinch chili flakes
- 1 pinch scallions, minced
Directions: Heat oven to 350 degrees and place mushroom caps in single layer on baking sheet lined with foil. Mince reserved mushroom stems and heat olive oil in large sauté pan over medium-high heat. Add garlic and mushroom stems to pan along with salt and pepper. Sauté 2-3 minutes, or until mushrooms are softened. Add spinach and artichoke hearts to pan and cook until heated through, about 3-4 minutes. Remove from heat and place mixture in large mixing bowl. Stir in feta cheese and onion. Adjust seasoning, to taste. Using small cookie scoop, add 2 tablespoons filling to each mushroom cap. Bake mushrooms 20-25 minutes, or until mushroom caps are softened. Sprinkle with chili flakes and minced scallions to serve. Serves 24.
Recipe courtesy of Diane Forman
- 1 package (10 oz.) chopped frozen spinach
- 10 oz. sharp cheddar cheese, grated
- 2 tablespoons cornstarch
- 4 eggs, beaten
- 1 cup milk
- salt and pepper, to taste
Directions: Cook spinach using package directions and drain well. Toss cheese with cornstarch. Add eggs, milk, salt, pepper and spinach. Pour into a greased 9-inch pie pan. Bake for 40 minutes at 350 degrees. Serves 6.
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