Spinach And Feta Pudding

* Exported from MasterCook *

SPINACH AND FETA PUDDING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dishes Mediterrane

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

Recipe By : Garden of Earthly Delights Cookbook

From: Conni Marais (X3648) On Fri, Aug



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