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Spinach Offers A Taste Of Spring

Popeye had the right idea about spinach. When it comes to nutrition, nothing packs the punch of this early garden delicacy.

Fresh-from-the-garden spinach not only tastes like the essence of spring, it contains Vitamin A, Vitamin C, iron, and riboflavin.

Spinach is an annual potherb that originated in southwestern Asia and is grown for its leafy green leaves. The first written record of the spring green appeared in China in 647 A.D.

Much to the delight of modern-day youngsters, spinach is available now year round. Spinach, no matter how you prepare it, is a healthy choice for all ages.

Today's recipes include: German Spinach Salad, Spinach and Cabbage Salad, Wilted Raw Spinach, Spinach Stuffed Fish Fillets, Spinach-Potato Pie, Greek Spinach Pie.

GERMAN SPIANCH SALAD

1 lb. fresh spinach, 1/2 c. mayonnaise, 1/2 c. sour cream, 6 anchovies, minced, 1-1/2 T. green onion, diced, 1-1/2 T. parsley, minced, 1-1/2 T. vinegar, 1-1/2 T. fresh lemon juice, 1/2 clove garlic, minced, Cheddar cheese cubes

Wash and dry spinach. Mix remaining ingredients except cheese and add to spinach. Mix lightly; garnish with cheese.

SPINACH AND CABBAGE SALAD

1 sm. head red cabbage, 2 lb. fresh spinach, 3 hard cooked eggs, 1 c. French dressing or sour cream, 2 T. grated onion

Trim cabbage and cut into halves. Removing core, shred cabbage finely. Wash spinach and trim stems. Tear leaves into bite-size pieces. Toss cabbage with spinach and top with chopped eggs. Beat salad dressing with grated onion. Chill salad until ready to serve. Pour salad dressing over greens and toss lightly just before serving. Serves 8 to 10.

WILTED RAW SPINACH

2 T. bacon fat or butter, 2 T. flour, 1 sm. onion, minced, 1 c. water, 1/2 tsp. dry mustard, 2 T. vinegar, 3/4 lb. fresh spinach, chopped

Melt bacon fat or butter. Stir in flour and onion. Gradually stir in water, mustard, and vinegar. Cook over low heat, stirring constantly, until smooth and thickened. Pour over spinach. Mix well and season to taste. Serve at once. Serves 4.

SPINACH STUFFED FISH FILLETS

2 med. onions, chopped, 1 T. butter, 2 lb. flounder fillets, 1 lb. cooked spinach, drained, 15-oz. spaghetti sauce

Cook onions in butter until tender but not brown. Spread each fillet with cooked spinach and sprinkle with onion. Roll up and put in shallow baking dish. Pour on spaghetti sauce; bake in preheated 350-degree oven for about 20 minutes. Serves 4 to 6.

SPINACH POTATO PIE

1 lb. spinach, 6 med. Potatoes, 1 med. onion 3 eggs, beaten, dash pepper, 1/4 c. butter, melted, 1 tsp. salt

Wash spinach, shop fine, and set aside. Shred potatoes and onion into eggs; add remaining ingredients and mix. Spread half of potato mixture in shallow baking dish, spread spinach for second layer, and top with remaining potatoes. Bake in preheated 350-degree oven for 30 minutes or until potatoes are browned. Serves 6.

GREEK SPINACH PIE

10 sheets phyllo (12×15″), 1/2 c. butter, melted, 2 10-oz. pkg. spinach, 1 tsp. salt, 2 eggs, 2 c. cottage cheese, 1 c. feta cheese, crumbled, 3 T. parsley, 2 green onions w/tops, minced

Cut phyllo sheets into halves and place 10 piece sin a buttered pan, 7 x 11 inches. Brush each sheet of phyllo with melted butter. Wash spinach and remove stems. Cut leaves into 1/2 inch pieces. Sprinkle with salt and let stand 15 minutes. Beat eggs. Add cheese, parsley and onion. Squeeze liquid from spinach. Fold spinach into egg mixture. Season with salt and pepper to taste. Spread mixture over phyllo sheets in pan and top with remaining 10 pieces of phyllo, brushing each sheet with remaining melted butter. Bake in preheated 350-degree oven for 40 minutes. Cut into squares and serve hot. Serves 6.