Monday, August 24, 2009

Recipe by Request - Spinach Loaf

Spinach Loaf

6 10 ounces packages frozen chopped spinach
6 large russet potatoes
4 onions
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.


  1. Anonymous11:41 PM

    is it 6-10 oz of frozen spinach??? cuz 6 bags of frozen spinach is alot

  2. It's six 10 ounces boxes of spinach - 60 ounces total.

  3. Anonymous7:10 AM

    do you cook spinich before adding or do you just add after draining well?

  4. Just thaw the spinach - don't cook it.

  5. Anonymous10:22 PM

    can you freeze it after it is made and then reheat?

  6. Absolutely - can be frozen and reheated.


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