Spinachspoonbread Recipes

SPINACH SPOONBREAD

Steps:

• In a large bowl, whisk together the flour, baking powder, salt, and dry milk. Mix in the butter with a fork, a pastry blender, a mixer, or your fingers, till crumbly.
• Preheat the oven to 375°F.
• Sauté the onion in the butter until it's soft and becoming golden brown, about 10 minutes.
• In the meantime, add the ricotta, salt, egg substitute or eggs, spinach, and grated cheese to the large bowl.
• When the onions are almost done, stir in the thyme and nutmeg. Remove them from the heat, and add them to the large bowl.
• Mix everything together thoroughly, and spoon it into a greased pie pan. Spread with the sour cream. This is best done by dolloping the sour cream atop the filling, then using a spatula, or the back of a spoon, to smooth down and connect the dollops. Sprinkle with paprika, if desired.
• Bake the quiche for 50 to 55 minutes, or until it appears set almost all the way into the center, and has begun to brown slightly. It may crack, also; that's OK.
• Remove it from the oven, and cool it on a rack for at least 20 minutes, preferably 30, before serving.

ITALIAN RUSTIC SPINACH BREAD

Steps:

• Lightly spoon flour into measuring cup and level off.
• In large bowl, combine flour, sugar, salt and yeast.
• Add warm water and oil, mix well with fork.
• Turn dough out onto lightly floured board and knead at least 10 minutes until smooth.
• Spray a bowl with cooking spray and place dough inside, and cover with plastic wrap and cloth towel.
• Let rise in warm place (80-85F) for 30-40 minutes.
• Sprinkle ungreased cookie sheet with cornmeal.
• Punch down dough and cover with inverted bowl, and rest for 15 minutes.
• Divide dough into two loaves.
• Roll out one loaf at a time into approximately 12"x14" and spread spinach mixture evenly all over surface.
• Roll up tightly tucking in sides and set aside on a cookie sheet that is lightly covered with cornmeal. Cover with plastic wrap and cloth towel.
• Let loaves rise for another 30-40 minutes.
• Heat oven to 375°F.
• With a sharp knife cut several deep diagonal slits on top of each loaf.
• Brush tops with beaten egg white.
• Bake for 25-35 minutes or until loaves sound hollow when lightly tapped.
• Cool slightly and serve warm.
• Note: For freezing, cool completely and wrap in aluminum foil. Reheat in oven at 350F for 15 minutes.
• Filling Directions:.
• Place thawed spinach in large frying pan over low flame.
• Mix in the balance of ingredients and continue cooking for 8-10 minutes.
• Cool.
• With your hands, squeeze out as much liquid as you can and set aside.

SPINACH SPOONBREAD

Steps:

• 1. Lightly grease slow cooker; preheat on HIGH. Combine all ingredients in large bowl; mix well. Pour batter into preheated slow cooker. Cook, covered with lid slightly ajar to allow excess moisture to escape, on HIGH about 2 hours or on LOW 3-4 hours or until edges are golden and knife inserted in center of bread comes out clean.
• 2. Serve bread spooned from slow cooker, or loosen edges and bottom with knife and invert onto plate. Cut into wedges to serve.

SPINACH SPOON BREAD - CROCK POT

Steps:

• Combine all ingredients in large bowl, mix well.
• Pour batter into oiled, preheated slow cooker.
• Cook, covered but with lid slightly ajar to allow excess moisture to escape, on high 1 3/4 to 2 hours or on low 3 to 4 hours or until edges are golden and knife inserted in centre of bread comes out clean.
• Serve bread spooned from slow cooker, or loosen edges and bottom with knife and invert onto plate.
• Cut into wedges to serve.

VEGETABLE SPOON BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• In a large bowl, stir together the spinach, eggs, corn, sour cream and margarine until well blended. Stir in the dry cornbread mix. Pour into the prepared pan, and spread evenly.
• Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.

SPINACH BREAD

Steps:

• Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
• Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.