10 oz Spinach, chopped
-(frozen or fresh) 2 tb Butter (or margarine)
1 sm Onion, chopped
Yogurt, plain -(between 1-2 C) 2 tb Flour
Cheddar or parmesan cheese -(between 1-2 C), grated Salt Pepper Rinse and chop the spinach. Place the chopped spinach in a heavy skillet, cover, and steam until wilted, stirring occasionally. There is no need to add water other than what clings to the leaves from washing. (If you are using frozen spinach, place over low or medium heat to thaw and allow excess water to evaporate.) Transfer to small bowl. In a skillet, melt the butter (or margarine). Add the onion and cook until soft. Add the flour and stir for 1 minute over medium heat. Season the mixture to taste with salt and pepper, and then gradually whisk in the yogurt. Add the spinach and turn to coat the leaves. Remove from heat and blend in the cheese. Pour into a greased 8×4-inch loaf pan, and bake for 20 minutes at 350 degrees F. NOTES: * Spinach casserole with yogurt and cheese — Here is a recipe for a spinach casserole that is delightfully cheesy. It might even make you love spinach. * Don’t skimp on the cheese, and use fresh cheese rather than pre-packaged grated cheese. : Difficulty: easy. : Time: 10 minutes preparation, 20 minutes baking. : Precision: approximate measurement OK. : Daniel Faigin and Karen Davis : System Development Corporation, Santa Monica, Calif., USA : {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin : sdcrdcf!faigin@LOCUS.UCLA.EDU : Copyright (C) 1986 USENET Community Trust