This dish is a delightful savory dish that is best eaten the next day cold. When it’s hot the pepper is too strong, but as it cools, the flavors meld and soften
Take spinach, blanch it and chop it and grate Parmesan cheese into it, a little pepper, small raisins, melted butter therein. Salt it and bake and make a tart out of it, as one normally makes covered tarts.
1 9″ single crust pie, recipe 61 (optional)
1 10oz bag of fresh spinach
1 cup finely grated parmesan cheese, loosely packed
1/2 t pepper
3 T butter
1/2 c currants
1/2 t salt
Blanch spinach, drain well, and chop it. Let cool, then add parmesan cheese, pepper, salt, butter and currants. Mix well and place in uncooked pie shell.
Bake at 350 for 20- 30 minutes.
It can also be baked without a piecrust in a casserole dish for 20 minutes at 350 F.
Frozen Chopped Spinach
This recipe also works with one 16 ounce bag of frozen chopped spinach in place of the fresh spinach. Just thaw it before use, or thaw under hot water.
Don’t increase the amount of cheese, it will be gooey.
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