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Spinach Provencale

By Customer1 - Posted on January 31st, 2008
Tagged:  •  
Ingredients:
  • 2lb fresh spinach, washed thoroughly & stemmed (one or two bunches)
  • 1 lg onion, chopped
  • 1 clove garlic, minced
  • olive oil
  • butter
  • 2 eggs, beaten
  • 1 cup fresh-grated Parmesan chese
  • salt & pepper
Directions:

  1. Heat olive oil in a large kettle and saute onion & garlic for a few min.
  2. When onion is transparent, add spinach and cover tightly. In about 2
    minutes the spinach will be reduced to half, stir together with the
    onions/garlic.
  3. Cook a few more min and remove from heat.
  4. Butter a med-size baking dish.
  5. When the spinach has cooled a bit, stir
    in the beaten eggs and half the parmesan.
  6. Season with s&p and pour
    mixture into baking dish.
  7. Top with remaining parmesan.
  8. Bake at 375 for 10-15min and serve hot.
Oven Temp:
375
Equipment:

kettle or stockpot, baking dish

Preparation Time:

30 min, 15 active

Serves:
4
Source:

adapted from The Vegetarian Epicure by Anna Thomas

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