Pain d’Épinards

Spinach Mold

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 2 pounds fresh spinach, or 3 pounds if with roots
  • 3 slices

Method

  1. Cook spinach (Épinards Bouillis). Drain, dry off, and then chop fine. There should be about 2 cups spinach. Be sure it is as dry as possible. Cut crusts from bread, then cut bread into small cubes. There should be about