Fitting spinach into recipes

Mothers are always trying to get their children to eat spinach. To be honest, I was, and still am, one of those kids. Spinach never was a favorite of mine. That doesn’t stop me from cooking with it. My pleasure is to make foods that others enjoy. Spinach is one of those ingredients.

Today, I am showcasing three recipes featuring the leafy vegetable. The first is near and dear to my heart, Mona’s Spinach Casserole. No where will I find a better cook than my mother. The second is Shrimp, Spinach and Artichoke Flatbread. Flatbreads are very popular these days. The last one, Creamed Spinach, is an old time classic. So gather up your spinach, and Let’s head to the kitchen!

Mona’s Spinach Casserole

My mother would often make this for potluck dinners. It was an easy dish to prepare. Since she was always cooking for 9 of us, she always knew how to make delicious but simple dishes.

3(10 ounce packages) frozen chopped spinach

8 ounces cream cheese

1/2 cup oleo (margarine)

1- 81/2 ounce can artichoke hearts, cut them in 4 pieces each

Salt and pepper to taste

Dash Worcestershire sauce

Breadcrumbs

Preheat oven to 350℉.

Cook spinach and drain well. Mix with cream cheese and margarine while hot. Season to taste. Place spinach mixture in a 2 quart casserole. Place artichoke hearts on top. Top with breadcrumbs and bake for 30 minutes.

Shrimp, Spinach and Artichoke Flatbread

This is great as either an appetizer or entree. Artichoke hearts and spinach are a great combination. Feel free to try sausage in place of the shrimp if seafood is not your favorite.

1 (16-ounce) package refrigerated pizza crust dough, room temperature

1 (13-ounce) can quartered artichoke heart in water, drained

1 (10-ounce) package frozen spinach, thawed and squeezed dry

1/4 cup mayonnaise

1 tablespoon minced garlic

1 tablespoon Creole seasoning

1 cup shredded mozzarella cheese

3/4 cup shredded Parmesan cheese

Olive oil, for brushing

1 pound large fresh shrimp, peeled and deveined

Preheat oven to 375℉.

In a large bowl, combine artichokes, spinach, mayonnaise, garlic, and Creole seasoning. Add cheeses, and combine.

Divide dough in half, and stretch each half into a 10x7-inch oval. Using a fork, prick holes in dough. Brush with olive oil. Bake until light browned, 7 to 9 minutes.

Spread artichoke mixture over dough, and top with shrimp. Brush shrimp with oil, and sprinkle with additional creole seasoning, if desired. Bake until crust is is golden brown, about 10 minutes more. Cut into slices, and serve immediately.

Creamed Spinach

This is a side dish often found in steakhouses. It is also a great topping for chicken in a Florentine presentation. If you want to add an extra layer of flavor, add some fresh shredded Parmesan cheese.

3 10 ounce bags fresh spinach

2 tablespoons butter

2 tablespoons flour

1 cup milk

1/4 teaspoon salt

Pinch nutmeg

Generous pinch white pepper

Pick the stems off the spinach, and wash it in enough changes of water that no dirt can be seen. Put the dripping-wet spinach into a saucepan over medium-low heat. Cover the pot and cook until the spinach has wilted completely (about 6 to 8 minutes). Remove the spinach and chop.

In the same saucepan, melt the butter and add the flour. Stir as if making a roux until the mixture becomes smooth. Do not brown.

Heat the milk until steaming. Whisk into the not-quite-roux to make what looks like mashed potatoes. Add the salt, nutmeg, pepper and spinach. Stir until completely blended.

Spinach has some health benefits. It contains Vitamins C & E, iron, potassium, and magnesium. We all know what spinach did for Popeye. While it won’t bring you super strength, it will provide you with some good vitamins and minerals that your body needs.