From: mliz@dns1.net-connect.net
Reply-To: mliz@dns1.net-connect.net
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking
Subject: Lizette's Spinach Loaf
Date: 27 Feb 1996 06:11:12 -0700
Organization: Rt66.COM, Public Internet Access in New Mexico
Message-ID: <199602181737.LAA29520@dns1.net-connect.net>

Lizette's Spinach Loaf

This recipe is one of my favorites.  Originally, my husband and I
found it in The Joy of Cooking, but we have altered it somewhat and
find our version of this recipe to be more appealing.  This recipe
is perfect for working people, as it is quick and easy.

8 side dish servings
2-3 main dish servings 

Ingredients:

2 10-oz. boxes of frozen spinach
2 cans of diced tomatoes, 15 to 16 oz. ea.
1 4-oz. block of feta cheese (we use basil & tomato-flavored)
1 cup Italian bread crumbs
1 onion
Salt and pepper (optional)


Preheat oven to 350 degrees fahrenheit.
Lightly coat loaf pan with butter (we use a 9x13 Corningware).
Be sure to wash your hands first, as this recipe is very hands on.

Take frozen spinach, and boil on the stove until no frozen clumps
remain.  Simmer for 2-3 minutes.  Pour spinach into strainer, rinse
with cool water.  When spinach is no longer hot, squeeze excess
water from spinach.  Place spinach in a large mixing bowl.  Open
cans of diced tomatoes, strain excess water, then dump tomatoes
into the mixing bowl with the spinach.  Add 1 cup of Italian bread
crumbs and juice of 1 onion.  (If you do not own a juicer, the
onion can be omitted and still produce a tasty recipe).  Crumble
block of feta cheese into the mixing bowl.  Salt and pepper may be
added, but are not necessary as the Italian bread crumbs offer a
lot of zest.  

Now that all of the ingredients have been added, take your hands
and mush the ingredients together well.  Place ingredients in
greased loaf pan, and bake in oven for 35 minutes.  Enjoy!

Lizette

Mike & Lizette Sullivan         mliz@net-connect.net


^^
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