What’s Cooking – Spinach January 16, 2013Posted by Pam in KC in Uncategorized.
Judy, over at Patchwork Times has started a regular “What’s Cooking” post. Each week she picks an ingredient for us to use in a recipe. So far she’s picked Sweet Potatoes – which I love, Carrots – which I have nothing against and now Spinach.
So which week did I try to participate? Obviously I’ve lost my mind. I blame it on the still clean house and kitchen.
I happen to love Spanakopita. My sister-in-law’s mother taught me how to make it — but since I’m the only one who will eat spinach around here I didn’t want to go to the trouble. So, I did a web search for spinach recipes for people who don’t like spinach and found THIS.
Sounds easy enough I have everything except for the breadcrumbs and spinach. So off to the store I went.
The only fresh spinach I could find was a salad kit, so I bought it. I then attempted to figure out how much spinach is in a head of spinach. Search for spinach ball recipes and decided that I probably only had enough spinach for 1/6th of the original recipe.
- 1 spinach kit (spinach only)
- 3 T butter – melted
- 2/3 C Italian bread crumbs
- 3 T parmesan cheese
- 1/8 t pepper
- 1 egg beaten
- 1 T chopped onion (in the bowl)
- 1/8 t salt
- 1/8 t thyme
I started by rinsing the spinach, running it through the salad spinner and then tossing it in a covered pan on med-high heat for about 5 minutes.
Once it was done, I dumped it on to a paper towel, squeezed out the excess moisture, then chopped it up before adding it to the other ingredients.
Once mixed, I used a my cookie scoop and put 1″ balls of the mixture on a greased cookie sheet.
I baked them for 20 minutes in a 350 degree oven.
The bottoms were nice and brown. I’m not sure if I would call this finger food. They were tasty enough, but not something I would do again.
Check out the links over at Patchwork Times for more spinach recipes. Next week’s ingredient is cream style corn. I like that!