Spinach Filling

Preparation info
    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

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Remove the stems from 2 pounds spinach, cook until wilted in the rinsing water clinging to the leaves, squeeze dry, and chop finely. Or use 3 packages (10 ounces each) froze