Easy Spinach Dip

In my college days, we often made spinach dip sandwiches.........sometimes we added this to burgers to have spinach burgers with a slice of swiss cheese.

1 pkg Knorr Vegetable Soup Mix - dry
1 cup sour cream
1 cup mayo
1 pkg frozen chopped spinach, thawed, drained and squeezed to remove excess moisture

Mix all ingredients and refrigerate overnight to let the flavors blend.

Serve with crackers, raw vegetables or torn bread. This dip can be used in a bread bowl.........just hollow out the center of a round loaf of bread and serve with crackers and the bread.

Also very good on French bread that has been brushed with butter and garlic salt and heated until warm.

Spinach bread or Cows in the Garden

1 envelope active dry yeast

1/4 c very warm water

1/3 c butter

1/4 c sugar

1 T salt

2 1/4 c scalded milk

1 egg, beaten

1/4c shredded cheddar cheese

1/4 c shredded onion

1/4c finely chopped spinach

7 to 8 c flour

Sprinkle yeast into very warm water in a small bowl. Stir until yeast dissolves. Put butter, sugar and salt in a large mixing bowl; add scalded milk and stir until fat melts and sugar and salt dissolve. Let mixture cool until lukewarm.

Stir yeast mixture into lukewarm milk mixture; add egg and beat utnil well mixed. Add cheese, spinach and onion. mix well. Add about half the flour and beat vigourously until smooth; beat in enough of the remaining flour, about 1/2 cup at a time, to make a soft dough. Turn dough out onto a lightly floured board; invert the bowl over it and let rest for ten minutes; knead dough, adding enough flour to keep it from sticking, about ten minutes or until it becomes smooth and elastic in your hands. Shape dough into a ball and place in a greased mixing bowl, turning to coat all over with shortening; cover with a clean towel and let rise in a warm place, away from draft, about an hour or until doubled. Punch dough down, then shape into rolls or loaves. Place on greased baking sheets; cover with towels; let rise again in warm place about thirty minutes or until doubled. preheat oven to 400 degrees.

Bake in preheated oven until done....

Spinach Artichoke Dip

From Bryan's Place in Zanesville, OH

8 ounces cream cheese
2 cups finely chopped fresh spinach
1 cup shredded mozzarella cheese
1/2 cup shrededed parmesan cheese
1 cup mayo
1 tsp chopped garlic
1 cup chopped artichoke hearts

Preheat oven to 325

In a large bowl, mix together all ingredients, place in an ovenproof bowl

Bake 15 minutes until bubbly and brown ... serve with tortilla chips  or crostinin -

Serves 3 - 4 appetizer

Breakfast Spinach Tarragon Quiche Phyllo Cups

6 sheets phyllo dough, thawed
6 eggs, organic
6 tablespoons water
12 ounces spinach, drained well
1/2 cup shredded white cheddar cheese (or any shredded cheese you like)
2 tablespoons all purpose white whole wheat flour
1 tablespoon dried tarragon
Salt and pepper to taste
spray organic olive oil

Preheat oven to 425 degrees. In a bowl, mix together eggs, water, spinach, cheese, flour, tarragon, and salt and pepper until well blended.

Open Phyllo dough and on a dry surface, open the inner package and lay the dough sheets out flat. Remove six sheets and place under a slightly damp, clean kitchen towel. Place the remainder back into the package as it was removed and place back in freezer. Remove the kitchen towel and cut the Phyllo dough into approximately six even squares. They won’t be exactly even, but that’s fine for this recipe.

In a large muffin pan (at least 6 muffin openings), place the fillo dough squares into each of the muffin cups so some of the dough extends past the rim of the muffin cup. Repeat for remaining five cups. Spray the fillo cups with a light spray of the olive oil. Equally divide quiche mixture into each of the fillo cups taking care not to overfill. Bake in a 425 degree oven for approximately 10 to 12 minutes or until fillo is slightly brown and quiche is firm to the touch. Ovens vary in temperature so pay attention. Carefully remove from muffin tins and allow to slightly cool. Best served warm.

Serving
Serves 5-6

Uncle John's Spinach Balls

2 pkgs. chopped frozen spinach, thawed and drained
2 c. Pepperidge Farm Herb stuffing mix
1 c. Kraft shredded Parmesan cheese
1 med. yellow onion, chopped
1 Tbs. fresh ground black pepper
1 1/2 tsp. garlic powder
1/2 tsp. thyme
1/2 c. melted butter
3 eggs, beaten

Preheat oven to 375 degrees. Mix ingredients together. Roll into balls about the size of a walnut and place on an ungreased cookie sheet. Bake for 15 minutes. Share and enjoy!!

Tips: Can roll and freeze ahead of time to bake them later. I usually bake two extra minutes to get them a little crispier.

Fabulous Spinach Quiche

I love this recipe for Spinach Quiche; you can use the basic custard filling and add just about any cooked vegetable or meat to make your own specialty.
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients:

* 1 9" pie shell, unbaked
* 1/4 cup butter
* 1 onion, chopped
* 2 Tbsp. flour
* 1/2 cup half and half
* 1/2 cup sour cream
* 1/4 tsp. salt
* dash white pepper
* 4 eggs, beaten
* 1/8 tsp. ground nutmeg
* 9 oz. pkg. frozen spinach, thawed and very well drained
* 1/2 cup shredded Havarti cheese
* 1/2 cup shredded Colby cheese
* 1/4 cup grated Parmesan cheese

Preparation:
Preheat oven to 350 degrees F. Prepare pie crust and set aside. In heavy skillet, melt butter and add onion. Cook and stir for 4-5 minutes until onion is tender. Add flour; cook and stir for 3-4 minutes until bubbly. Then add half and half; cook, stirring constantly, until mixture thickens, about 4-5 minutes. Remove from heat.

In large bowl, combine sour cream, salt, pepper, eggs, and nutmeg and beat well to combine. Stir in onion mixture. Make sure spinach is very well drained (press it between layers of paper towels) and fold into mixture. Add havarti and colby cheeses.

Pour into pie crust and sprinkle with Parmesan cheese. Bake the spinach quiche at 350 degrees F for 40-50 minutes until filling is puffy and set. Serves 6

Lite Spinach Salad

Simple dressing of rice wine and olive oil. Simple salad of fresh spinach, tomatoes, mushrooms and hard-cooked eggs. Simply fabulous. Serves four.

Ingredients:

1 bunch fresh spinach - torn, washed and dried 10 fresh mushrooms, sliced 1 onion, thinly sliced 4 eggs

4 tomatoes, chopped sea salt to taste 1/3 cup olive oil 1/8 cup rice wine vinegar

Directions:

1.	Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2.	Combine the spinach, mushrooms, onion, eggs and tomatoes; toss together and sprinkle with salt.
3.	Whisk together the oil and vinegar. Pour over salad and toss to coat.

Spinach & Strawberry Salad

Serves 8.

One 9 ounce package of baby spinach leaves (no stems)
1 1/2 cups of strawberries, sliced
1/3 cup almonds, toasted
3-4 green onions, sliced
Olive oil
White Balsamic vinegar
Sea salt and fresh ground pepper

Toast the almonds on a pan in the oven at 300 degrees F for a few minutes (they brown quickly) or place the almonds in a small skillet over medium heat until toasted (shake the skillet a few times while over the heat to toast evenly)

Make sure to remove any stems from the spinach and place the leaves in a salad bowl with the green onions

Drizzle with a little olive oil (just enough to lightly coat the spinach)

Place the bowl in the refrigerator until serving time

To serve:
Rinse the strawberries just before tossing the salad, dry them and slice them

Add the toasted almonds and sliced strawberries to the salad bowl and sprinkle with white balsamic vinaigrette to taste

Add a little salt and fresh ground pepper and toss the salad and then plate

Ellie's All Day Breakfast Salad

* 2 cups spinach leaves, cleaned
* 1 1/2 tablespoons Balsamic Dressing, recipe follows
* 1/2 cup cherry or grape tomatoes
* 1 hard boiled egg, chopped
* 2 slices Canadian bacon, cooked in a grill pan and sliced into ribbons
* 2 tablespoons chopped fresh parsley leaves
* 1 whole-wheat pita, toasted and cut into quarters

Directions

Place spinach in a bowl. Add the Balsamic Dressing and the tomatoes and toss. Top with the egg, canadian bacon and parsley leaves. Serve with the pita pieces.

Balsamic Dressing:

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper

In a bowl, whisk together the olive oil, vinegar, and mustard. Season, to taste, with salt and pepper.

Breakfast Pizza with spinach and eggs

* 1 prepared thin pizza crust (about 10 ounces), such as Boboli
* 3 tablespoons extra-virgin olive oil
* 8 large eggs
* 1 (10-ounce) package frozen chopped spinach, cooked and squeezed dry,
reserving 1 tablespoon of the liquid
* 1 cup chopped onion, about 1 medium onion
* Dash red pepper flakes
* Kosher salt
* Freshly ground black pepper
* 1/2 cup shredded Cheddar

Directions

Preheat the oven to 450 degrees F.

Brush the pizza crust on both sides with 1 tablespoon olive oil. Place crust directly onto the middle rack of the oven and bake for 10 minutes.

While the crust is cooking, break the eggs into a bowl and add the reserved spinach liquid. Whisk them well and season them with salt and pepper. Add the remaining 2 tablespoons olive oil to a 10-inch skillet and heat over medium heat. Add the onions and cook until translucent, about 4 minutes. Add the dry spinach, breaking up the pieces, and heat through, about 2 minutes. Scrape the vegetable mixture into the eggs and beat it well to distribute the spinach evenly. Turn the heat down to low and pour the egg mixture back into the pan. Gently stir the eggs until they are just set and still moist, about 3 to 4 minutes.

Spread the egg mixture evenly onto the baked pizza crust and top with the cheese. Return to the oven until the cheese is melted and lightly browned, about 1 minute. Serve hot.

Fusilli with Spinach and Sun-Dried-Tomato Pesto

Recipe Provided By: Food & Wine

3/4 cup pine nuts
10 drained oil-packed sun-dried tomatoes
5 drained oil-packed sun-dried tomatoes, chopped
1/2 cup olive oil
1/3 cup water
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 pound fusilli
1/4 pound spinach leaves, shredded
1 cup halved cherry tomatoes
1/4 cup grated Parmesan

1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes; remove from the pan. Or toast the pine nuts in a 350 degrees F oven for 5 to 10 minutes.
2. In a blender or food processor, put 1/4 cup of the pine nuts, the whole sun-dried tomatoes, the oil, water, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Puree until smooth.
3. Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain. Rinse with cold water and drain thoroughly.
4. In a large glass or stainless-steel bowl, toss the pasta with the remaining 1/2 cup toasted pine nuts, 3/4 teaspoon salt, and 1/4 teaspoon pepper, the pesto, the chopped sun-dried tomatoes, the spinach, cherry tomatoes, and Parmesan.

Yield: 4 servings

Spinach Bow Tie Pasta with Feta Cheese

It is so easy to make and the kids like it too! If you can find "Girard's Light Chapagne Salad Dressing" in your grocery, use this. Otherwise, a light italian will substitute fine. (Fat free's are too sweet)
by Pam-I-Am

25 min | 15 min prep

SERVES 10

* 1 (12 ounce) bag bow tie pasta
* 1 (8 ounce) box cherry tomatoes, grape tomtoes will do as well
* 4 cups baby spinach
* 1 cup green onion, chopped
* 4 ounces pine nuts
* 8 ounces feta cheese, crumbled
* 12 ounces light Italian dressing (Girard's Light Chanpagne Salad Dressing preferred)

1. Boil the pasta till done (about 10 minutes) and cool.
2. Toss all the ingredients together, except baby spinach. Add about 1/2 the bottle of the dressing and refridgerate.
3. When you are ready to serve, add spinach and more dressing to your taste. (About another 1/4 of the bottle) Serve.

SPINACH PASTA SALAD

Serves 6

6 cups Farfalle pasta
3/4 cup sliced red pepper
4 green onions, sliced
2/3 cup crumbled feta cheese
2/3 cup shredded fresh basil
2 cups lightly packed fresh spinach
8 cherry tomatoes, quartered

DRESSING:
1/3 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 large clove garlic, minced


Cook pasta until firm but tender.
Drain and rinse under cold water; drain again very well.
Whisk together oil, vinegar, mustard, salt, pepper and garlic. Add pasta, red pepper, onions, feta cheese and half of the shredded basil; toss gently.
Stack spinach leaves and roll up tightly; cut crosswise into thin strips. Add to salad along with tomatoes and remaining basil; toss gently.

She Loves Wine's Famous Cranberry-Spinach Salad

1 tablespoon butter
3/4 cup almonds,( I use half slivered, half sliced – 1 small package of each)
1 pound spinach, rinsed and torn into bite-size pieces (buy it already washed)
1 cup dried cranberries (Craisins – 1/2 package)
1 15 oz can mandarin oranges, drained well
2 tablespoons toasted sesame seeds ( 350 degrees for 10 minutes)
1 bunch chopped green onions, including the green tops
1/4 cup white sugar (heaping ) - can use up to 1/2 cup if you like it sweeter
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

In a medium frying pan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted add a tablespoon of sugar to caramelize. Remove from heat, and let cool.

In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.

Toss with spinach 20 minutes before serving.

Note: Strawberries, blueberries, peaches and kiwi go great in this – as does leftover chicken.

For a little different flavor – instead of making your own dressing, use Paul Newman's Balsamic vinaigrette - Swap out the caramelized almonds and use pine nuts (roast 10 min @ 350)

Also good with feta cheese