*  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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