Be strong to the finish

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I’ve been eating a lot of spinach the last few weeks. Back in January, I cleaned out my leftover garden seeds, and found I had several partial packets of spinach from past years. I didn’t know if they would sprout or not, and some were several years old. I threw them in an old garden bed, all mixed up together, and didn’t even cover them up. Then I pretty much forgot about it.  
Amazingly, quite a few of them came up, and I’ve been enjoying fresh spinach since March. I use it in salads a lot, and on sandwiches instead of lettuce. I have some old stand-by recipes and one new one this week.
The Spinach-Onion Pie is easy and delicious, and you can call it a quiche if you want to. The Spinach Alfredo is also easy, delicious, and fast. The last recipe, Spinach-Cheese Squares, is from a cookbook I bought recently called “Jewish Cooking Boot Camp: the Modern Girl’s Guide to Cooking like a Jewish Grandmother,” by Andrea and Roz Marks. If you like cookbooks, this is a good and informative one. I really enjoyed it. (It’s published by Three Forks, a division of the Globe Pequot Press, Guilford, Conn.) These little spinach tidbits are great for a party. They will disappear fast!

Susan’s Spinach-Onion Pie
1 9-inch pie crust
2 medium onions, minced  or
6-8 green onions, sliced (white and green part)
4-5 c. fresh spinach, chopped
4 T. butter
Salt, pepper, white pepper to taste
3 eggs
1/2 c. real mayonnaise
2/3 c. milk
1 1/2 c. grated cheese (like cheddar or Swiss)

Pre-bake crust at 350 degrees about 10 minutes. Saute’ onion  or green onions in butter till soft and tender; add spinach and continue to stir-fry till wilted.  Mix together mayonnaise, eggs, milk and seasonings. Sprinkle about 2 T. cheese in bottom of pre-baked crust. Add spinach and onions to milk mixture. Stir in rest of cheese. Pour into pie crust and bake in preheated 350 degree oven for 40-45 minutes, till knife inserted comes out clean. Cover crust edges to keep them from browning too much. (I use a large aluminum foil pie pan and cut the middle out; it works fine.)

Susan’s Quick and Easy Spinach Alfredo
1 stick butter
6-10 green onions, sliced (white and green part)
4-6 c. fresh spinach, chopped
Salt, pepper to taste
1 c. half and half
1/2 c. whipping cream
1 c. Parmesan cheese, plus more for table
8 oz. pasta, cooked (vermicelli is good)

In large skillet, melt butter and saute’ onions till tender, about 10 minutes.  Add spinach, salt, and pepper and cook till spinach is done, stirring constantly. Add half and half and cream, and cook and stir about 3-4 minutes.  Add Parmesan cheese and toss to mix well. Add cooked pasta, a couple tablespoons of the water pasta was cooked in, and toss all together. Serve hot. Serves 4-6.

Spinach-Cheese Squares
2 T. butter or margarine
2 eggs
1/2 c. flour
1/2 c. milk
1/2 t. salt
1/2 t. baking powder
8 oz. Monterey Jack cheese, grated
1 8-oz pkg. chopped spinach, thawed and drained

Preheat oven to 350 degrees. Melt the butter and pour it into an 8x11 baking dish. In large bowl, beat the eggs; add the flour, milk, salt, and baking powder. Mix well. Add the cheese and spinach. Mix well. Pour mixture into the baking dish. Bake for 35 minutes or until set and golden brown on top. Let cool and cut into bite-sized squares. Serves 8-10