Spinach & feta pudding
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Spinach & feta pudding
  Spinach    Feta    Pudding  
Last updated 6/12/2012 1:24:29 AM. Recipe ID 58027. Report a problem with this recipe.
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      Title: Spinach & feta pudding
 Categories: Main dishes, Mediterrane
      Yield: 4 Servings
 
      2 lb Fresh spinach or 2 10-ounce
           Packages
           Frozen chopped spinach,
           Thawed
      3 tb Vermouth or dry white wine
      1 tb Olive oil
      2    Shallots or scallions --
           Minced
      2 tb Whole-wheat pastry flour
    3/4 c  Plain nonfat yogurt (6
           Ounces)
    1/2 ts Sea salt
    1/2 ts Freshly ground black pepper
    1/4 ts Ground nutmeg
    1/4 ts Cayenne pepper
  1 1/2 c  Feta cheese (6 ounces) -- at
           Room temperature
      2    Eggs -- lightly beaten
      2 c  Mornay Sauce Earthly
           Delights,
           Prepared with feta cheese
 
  Preheat the oven to 375#161#F. Lightly coat a 1-quart ovenproof
  casserole dish with vegetable oil and set aside.
  
  If using fresh spinach, wash thoroughly in cold water. Remove the
  stems and place the leaves in a large pot. With just the water that
  is clinging to the leaves, cook the spinach over low heat, covered,
  until it becomes wilted, about 3 minutes. Drain well and when cool
  enough to handle, squeeze out as much water as possible, then chop.
  If using frozen spinach, squeeze out the moisture. Place in a medium
  bowl.
  
  In the same pot, heat the vermouth and oil over low heat. Add the
  shallots and saute until soft, about 5 minutes. Sprinkle with the
  flour and blend together well. Cook 1 minute, then add the yogurt.
  Cook, stirring, until thick and bubbly. Season with salt, pepper,
  nutmeg and cayenne. Add the spinach and stir until all the
  ingredients are well combined. Remove from the heat and allow to cool.
  
  In a small bowl, whisk together the feta cheese and eggs, then blend
  into this the spinach mixture. Spoon into the casserole dish, then
  set this dish in a large pan. Fill the pan with 1/2 inch of boiling
  water and place in the oven. Bake until the pudding is puffed and
  golden brown, about 35 minutes.
  
  Serve the pudding immediately with a sauceboat of hot Mornay Sauce
  Earthly Delights.
  
  




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Recipe ID 58027 (Apr 03, 2005)

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