SPINACH PIE / MOCK SPINACH SOUFFLE

GATHER FLOWERS AND IDEAS ~

FOR THE THANKSGIVING FEAST

"Spinach is the broom of the stomach."

~ French Proverb

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SPINACH PIE

*

2 10-ounce packages frozen spinach (defrost, drain and squeeze dry)

1 large minced sweet onion

1/2 cup butter

pinch of salt

1/2 tsp. cracked pepper

1 minced clove garlic

1 1/2 cup shredded cheddar

1 well beaten egg

1/2 pound Danish Samso or Havarti, cut in strips

Saute onion in butter. Add spinach and seasoning. Spoon 1/2 into quiche pan. Cover with cheddar and remaining spinach. Spoon egg over. Add strips of cheese in lattice pattern. Bake 35-40 minutes. Rest 5 minutes before serving.

(6-8 servings)

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MOCK SPINACH SOUFFLE

Adapted retro~favorite for almost 40 years

(thanks Morans!)

*

4 10-ounce packages frozen chopped spinach

(defrost, drain and squeeze dry)

1 24-ounce carton cottage cheese (drain liquid through sieve)

4 beaten eggs

cracked pepper to taste

1 heaping cup Parmesan cheese

1 bunch chopped green onions

1 heaping cup grated Monteray Jack

Sprinkled parsley

Combine spinach, cottage cheese, eggs, cracked pepper, Parmesan cheese and green onions. Top with Monteray Jack and sprinkle with parsley. Cook in buttered souffle dish at 350 degrees for 40-45 minutes or until set.

~ hard to tell how many it serves. Have known 1 'goat guest' to take the above proverb to heart and ... EAT IT ALL!