In a medium bowl combine first six ingredients. In a lightly greased baking dish spread bread crumbs. Cover with 1/2 the cheddar, then 1/2 the spinach. Pour egg mixture on top and repeat cheddar and spinach. Bake at 350 degrees F for 40 minutes. Let stand 10 minutes. Best if served hot.
Heat a large pot over high heat until hot. Add the olive oil. Add the garlic and cook for a few seconds until it is golden. Add half of the greens and toss well in the garlic oil with tongs.
Add the remaining greens and toss until the greens wilt evenly. When wilted, season with salt and pepper to taste. Continue cooking over high heat, tossing often, until the excess liquid evaporates.
Transfer greens to a bowl and allow to them cool to room temperature and season to taste with vinegar. Serve at room temperature. The greens are also tasty served cold and will keep well in the refrigerator for a couple of days.
Spinach pasta is a very tasty type of homemade pasta and a great way to sneak some vegetables in the kids. It's great with spaghetti sauce, cream based sauces like Alfredo sauce, pesto sauces, or our favorite, homemade shrimp scampi!
1 (10 oz) pkg. frozen chopped spinach, drained
1 Tbsp water
4 large eggs
4 cups sifted all purpose flour.
Place thawed spinach in a towel and wring out all water until spinach feels very dry. Finely chop spinach using a food processor or blender (after the first time we made this, we started hand chopping the spinach to avoid extra dishes).
Place spinach, water, eggs, and four in a mixer bowl. To avoid a flour explosion, we start with half the four and add the rest gradually. The recipe says to mix 30 seconds with a flat beater, but after the first time we made the recipe, we started mixing it by hand (just as easy, and again.. dishes!)
If using a mixer, change to dough hook and knead 2 minutes. Remove from bowl and hand knead for 1-2 minutes.
Divide dough into 8 pieces before processing with pasta sheet roller (we use the pasta maker attachment for our Kitchen Aid Mixer, but another type of pasta maker would work.). Start on lowest setting and working toward narrowest setting.
Once pasta reaches desired thickness (for the Kitchen Aid attachment this is setting 4). Run sheets through wide pasta cutter attachment - or you can cut by hand.
You can freeze or dry pasta for later, or you can immediately place cut pasta in a pot of 6 quarts boiling water, 2 tsp. salt, and 1 Tbsp. oil (optional). Add pasta gradually and cook until "al dente" or slightly firm (about 6 minutes). Pasta floats to the top of the water while cooking, so stir occasionally to keep it cooking evenly . Drain in a colander.
Serve with desired sauce and toppings. Here we are enjoying a dinner of Shrimp Scampi over Spinach Pasta.
Did you know you can stir in a 10 oz. package of frozen creamed spinach into a box of hamburger helper, especially the cheese flavors and even the kids will eat it? I HATE spinach and it was wonderful!
By Wendy (Guest Post)11/09/20070 people found this helpful
I found that frozen shinach is very stringy. The veins and stems are left in during cooking process. Much better if you use fresh spinach and remove the stems and large veins before cooking it. Takes more time but worth it in the end.