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Cooked by: Chef / Ethnicity: German cuisine / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach.
Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole.
Sprinkle half the cheese over the bottom of the casserole. Add the
spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining
cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles. | Ingredients:
1 Pound(s) Spinach; Fresh *
1/4 Pound(s) Double cream;-=OR=- better
1 Onion; Large, Diced
2 Garlic; Cloves, Minced
1/2 Teaspoon(s) Lemon; juice
1/2 Pound(s) Emmenthaler Cheese; Grated
1 Teaspoon(s) Cholesterol-free egg product
1/8 Teaspoon(s) Nutmeg
1/4 Teaspoon(s) Pepper |
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