Spinachmarie Recipes

Steps:

• Thaw spinach.
• Squeeze as much excess water as possible from spinach.
• Heat milk and spices in a 4 qt.
• saucepan on medium heat to just below a boil.
• Reduce and simmer.
• Saute chopped onion in 1 TBSP butter on medium heat for 5-8 minutes.
• Add onion to saucepan.
• Combine the 5 TBSP melted butter with the flour in a small saucepan.
• Mix until completely blended.
• Cook on low heat 2-3 minutes.
• Add to milk in saucepan and mix.
• Continue to cook until sauce thickens.
• Cut cheeses into small cubes and add to saucepan.
• Continue to mix until all the cheese is completely melted and blended into the sauce.
• Be CAREFUL not to BURN the sauce while cheese is melting.
• Remove from heat.
• Allow to cool for 15 minutes.
• Add drained spinach to cheese sauce and mix till completely blended.
• Spoon into a 11x9x2 or large casserole and top with grated Monterey jack cheese.
• Bake at 350 for 12-15 minutes, until hot and bubbly.
• This can be served as a side dish or as an appetizer with tortilla chips.

Steps:

• Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
• Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
• Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.
• Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.
• Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.)
• Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).

Steps:

• Melt whipped butter in a small saucepan over medium heat; stir flour, garlic salt, and kosher salt into the melted butter until smooth.
• Whisk in low-fat milk, bring to a simmer, and reduce heat to low. Simmer sauce until thickened, whisking constantly, about 1 minute.
• Stir spinach into the sauce and heat until warmed through, 1 to 2 more minutes.

Steps:

• Heat milk with the mustard,garlic& red pepper in pan to 190 degres,just below boiling point.
• Reduce heat.
• Crumble Velveeta cheese into a glass bowl and microwave until melted.
• Add milk to mixture, stirring until mixed.
• Saute onion in 1 tbsp butter, then add to the cheese sauce.
• Combine 5 tbsp melted butter and flour in small skillet,mix until blended.
• Cook over low heat for 3-4 minuest to make a roux, stirring constantly.
• Add roux to the cheese sauce.
• Cook over medium heat until the cheese sauce thickens, stirring constantly.
• Remove from heat and cool 15 minutes.
• Squeeze excess water from spinach and add to the cheese sauce; mix until just blended.
• Spoon in 2 greased 9x10" baking dishes.
• Sprinkle each with Monterey Jack cheese.
• Bake at 350 degrees for 12-15 minutes or until brown.

Steps:

• Preheat oven to 375 degrees F.
• Butter well a 9-inch glass pie plate or a 9-inch square dish.
• Beat the eggs well and beat in the salt, pepper and cream.
• Stir in the spinach and cheese.
• Pour into dish.
• Top with 1/4 to 1 cup of the crumbs and sprinkle generously with paprika.
• Dot the top with 2 tablespoons butter.
• Bake for 35 to 50 minutes (start checking at 35 minutes).
• Don't over-bake.

Steps:

• Cook spinach according to directions on package. Drain and reserve liquid. Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add evaporated milk and reserved spinach liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add the cheese, Worcestershire, black pepper, celery salt, garlic salt, red pepper, and salt, to taste. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. This flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.

Steps:

• melt butter in pan over medium heat.
• thaw spinach (I do it in the microwave) and add to pan.
• cut up cream cheese into chunks and add
• cut up artichokes and add also.
• I season with salt, chili powder and salt.
• I use more than you would think until it tastes right.
• Sometimes I'll sprinkle it with Parmesan Cheese and broil it for a few minutes in the oven.