Yeah, I had no problem going through it back when I had the Vitamix. Spinach is the ultimate blender add-in as it becomes tasteless - you can chuck handfuls into anything and no one's the wiser. Our kids have been downing green smoothies since they were babies (until I got zealous adding flax and powder supplements and chard, which made them sorta wary of mom's "shakes.")
I still come home with these here, but have to get more creative. You can only have so much wilted spinach, you know.
Enter: SPINACH PIE.
After browsing a bunch of recipes online, I hastily threw together my own version and man, was it gooood. Like, it got a 9*, good. And it made a serious dent in our vat'o'spinach. I basically emptied a bunch of containers and didn't measure anything, but I'll estimate quantities here because we'll be making this one again.
Spinach Feta Mushroom Pie
4 large mushrooms
small onion
3 cloves garlic
(diced & saute in olive oil)
3 huge handfuls spinach ~8 cups?
(steam atop sauteeing veggies)
4 eggs
1/2 C cottage cheese
1/2 C ricotta cheese
1 C Tasty cheese, shredded (pick a fave)
3/4 C feta cheese
2 T ground buckwheat (flour's fine)
pinch nutmeg
fresh ground s&p
Pour into partially baked pie shell. Top with fresh grated romano-parmigiano cheese & paprika. Bake 15 min. at 400, then 20-30 min. at 250 til browning on top and knife comes out clean. Alternative: skip the pie shell and throw on a sheet a puff pastry - aaaamazing.
scrambled eggs
omelets
soup/stew/chili
sandwiches
pasta sauce
stir fry
lasagna
salad
dip
quesadillas
brownies/cake (no lie, see here)
baked potato or pizza topping
rice/couscous/risotto mix in
Very versatile veggie, that spinach.
Darren came home with a Costco cheese pizza one day and I could hardly stomach a whole piece until I lifted that quilt of gooiness and shoved a fistful of fresh, crunchy spinach under there.
Mmmmmmm, perfect.
*Darren sometimes rates new dishes. It started when we were recently married as it was pretty hit and miss with the cookbooks. A 10 is the impossible ideal, like we haven't even tasted one yet. A 9 is aaaaamazing, like the scallops we had at Bambara on our anniversary. (A dish actually worth the small fortune it cost.) He really saves up those 9s. My dishes are generally in the 7-8 range, but I've pulled out a proud handful of 9s to date.
