Spinach Filling

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Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 slices of bacon
  • 2 garlic cloves, finely minced
  • 2 small onions, finely chopped
  • 1 pound fresh spinach leaves, washed, or 1 package (10 ounces) frozen chopped spinach, partially thawed
  • 1 cup pot cheese
  • Salt and freshly ground black pepper
  • teaspoon grated nutmeg


  1. Dice the bacon and sauté it until crisp. Remove the bacon pieces and reserve.

  2. Sauté the garlic and onions until tender but not browned. Add the spinach, cover, and cook until the spinach is tender. If fresh spinach is used, drain excess liquid and chop after cooking.

  3. Stir in the pot cheese, seasonings to taste and reserved bacon. Cool before using.

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