Yield: 8 servings
Measure | Ingredient |
---|---|
2 pounds | Spinach leaves, fresh, well |
4 tablespoons | Unsalted butter |
⅓ cup | Onion; chopped |
½ teaspoon | Salt |
\N \N | Pinch sugar |
¾ cup | Milk |
3 \N | Eggs; lightly beaten |
½ teaspoon | Worcestershire sauce |
½ teaspoon | Thyme leaves, fresh; or 1/4 tsp dried |
1 cup | Rice; cooked |
1 cup | Sharp cheddar cheese; grated |
Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. Preheat oven to 350°F. Be sure the spinach is well washed; shake dry. Heat the butter in a large skillet over medium heat. Add the onions and cook until slightly wilted, 3 to 4 mins. Add the spinach to the onions, sprinkle with the salt and sugar, and toss until the spinach is wilted, 3 to 4 mins. longer. 2. Transfer the spinach mixture to a colander or large sieve set over a bowl. Press, draining and reserving liquid. Add the milk, eggs, Worchestershire, and thyme to the spinach liquid, whisking to blend. Stir in the spinach, rice, and all but 2 Tbs of the cheese. Pour the mixture into a buttered shallow baking dish, such as an 11 x 7-inch rectangular dish, or a 9-inch round pan. Sprinkle with the remaining 2 Tbs of cheese. 3. Bake until mixture is set, 20 to 25 mins. Serve hot, cut into squares or wedges.
From: Dan Klepach