Spinach and feta pudding

Yield: 4 Servings

Measure Ingredient
2 pounds Fresh spinach or 2 10-ounce packages
Frozen chopped spinach, thawed
3 tablespoons Vermouth or dry white wine
1 tablespoon Olive oil
2 Shallots or scallions; minced
2 tablespoons Whole-wheat pastry flour
¾ cup Plain nonfat yogurt (6 ounces)
½ teaspoon Sea salt
½ teaspoon Freshly ground black pepper
¼ teaspoon Ground nutmeg
¼ teaspoon Cayenne pepper
1½ cup Feta cheese (6 ounces); at room temperature
2 Eggs; lightly beaten
2 cups Mornay Sauce Earthly Delights,
Prepared with feta cheese

Preheat the oven to 375#161#F. Lightly coat a 1-quart ovenproof casserole dish with vegetable oil and set aside.

If using fresh spinach, wash thoroughly in cold water. Remove the stems and place the leaves in a large pot. With just the water that is clinging to the leaves, cook the spinach over low heat, covered, until it becomes wilted, about 3 minutes. Drain well and when cool enough to handle, squeeze out as much water as possible, then chop. If using frozen spinach, squeeze out the moisture. Place in a medium bowl.

In the same pot, heat the vermouth and oil over low heat. Add the shallots and saute until soft, about 5 minutes. Sprinkle with the flour and blend together well. Cook 1 minute, then add the yogurt. Cook, stirring, until thick and bubbly. Season with salt, pepper, nutmeg and cayenne. Add the spinach and stir until all the ingredients are well combined. Remove from the heat and allow to cool.

In a small bowl, whisk together the feta cheese and eggs, then blend into this the spinach mixture. Spoon into the casserole dish, then set this dish in a large pan. Fill the pan with ½ inch of boiling water and place in the oven. Bake until the pudding is puffed and golden brown, about 35 minutes.

Serve the pudding immediately with a sauceboat of hot Mornay Sauce Earthly Delights.

Posted to MC-Recipe Digest V1 #180 Date: 2 Aug 1996 10:07:58 -0400 From: Conni Marais (x3648) on Fri, Aug 2, 1996 9:18 AM

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