Sephardic spinach filling (gomo de espinaca)

Yield: 2 1/4 cups

Measure Ingredient
3 tablespoons Olive or vegetable oil
1 medium Yellow onion or 6 scallions
\N \N ;chopped
1 pack Frozen spinach (10oz); thaw and squeezed or
1 pounds Fresh spinach or Swiss chard washed, stemmed and chopped
2 larges Eggs; lightly beaten
½ cup Mashed potatoes or finely chopped walnuts
¼ cup Chopped fresh parsley/dill
\N \N About 1/2ts salt

Heat oil in a large skillet over medium heat. Add the onion and saute until soft and translucent, 5 or 10 minutes. Let cool. Stir in the remaining ingredients.

Nutritional info per 2tb: 41 cal; 1.4g pro, 2.4g carb, 3⅒ g fat(65%)

Source: Miami Herald, 9/5/96 formatted by Lisa Crawford

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