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10 oz. package (300g) fresh spinach
Preheat oven to 350°F.
Wash spinach thoroughly. Remove and discard tough stems.
Cook spinach in a covered saucepan until wilted, about 3 minutes (or microwave on HIGH for 4 minutes). Don't add any water. The water clinging to the leaves will provide enough steam to cook it. Cool and squeeze dry.
Heat oil in a non-stick skillet on medium heat. Sauté onion, celery, red pepper and carrots for 5 minutes, until golden. Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6-8 minutes on HIGH).
Chop spinach coarsely. Combine with remaining ingredients and mix well. Pour into a sprayed 7x11" Pyrex casserole.
Bake uncovered for 45-50 minutes, until firm. Cut into squares to serve.
Poster's Notes:
Posted by Norene Gilletz
Nutritional Info Per Serving: Calories: 81; Fat: 2.7g; Carbohydrates: 11g; Protein: 4g
2 onions, chopped
1 stalk celery, chopped
1 red pepper, chopped
3 carrots, grated
1 cup mushrooms, chopped
1 tablespoon olive oil
2 eggs plus 2 whites (or 3 eggs)
3/4 teaspoon salt
1/4 teaspoon each pepper and garlic powder
1/2 teaspoon dried basil
1/4 cup matzo meal
Reheats well or can be frozen.
Exchanges: 1/3 Bread/Starch; 1/2 Vegetable