Monday, August 24, 2009
Recipe by Request - Spinach Loaf
6 10 ounces packages frozen chopped spinach
6 large russet potatoes
8 tablespoons chicken fat or vegetable oil
Slice onions into half moon slivers and sautee in 6 tablespoons of oil slowly over low heat until golden brown. Take your time with this so they carmelize but don't burn.
Defrost spinach and squeeze out well - as dry as you can.
Peel potatoes and boil until tender. Put through ricer. If you don't have a ricer, mash until very smooth.
Combine potatoes, spinach and onions. Add salt and pepper to taste - I use about 2 teaspoons of salt and 1/2 teaspoon freshly ground pepper.
Put in an ovenproof pan - smaller with high sides if you like lots of soft inside - larger and shallower if you like crunchy better -
Drizzle with remaining 2 tablespoons oil.
Bake at 375 for 1/2 hour until crisp on top.
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- ▼ August (8)