Name: Spinach Filling
Yield: About 2 cups
Cuisine: United States
Ingredients: Salt and freshly ground black pepper; ⅛ teaspoon grated nutmeg; 1 pound fresh spinach leaves, washed, or 1 package (10 ounces) frozen chopped spinach, partially thawed; 2 small onions, finely chopped; 2 garlic cloves, finely minced; 1 cup pot cheese; 4 slices of bacon

Preparation info

About
2 cups

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 slices of bacon
2 garlic cloves, finely minced
2 small onions, finely chopped

Method

Dice the bacon and sauté it until crisp. Remove the bacon pieces and reserve.
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.
Stir in the pot cheese, seasonings to taste and reserved bacon. Coo

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Spinach Filling

Ingredients

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