If you like the filling for spanokopita, then you might like this spinach dish.
one bag of frozen spinach, thawed and drained well (Do this well before you start putting this together.)
a bunch of parsley, chopped up
2 tablespoons of dill weed
half an onion, sliced
two garlic cloves, minced
6 or 7 artichoke hearts, chopped up (I used the contents of a small jar. Be sure to drain them.)
2 or 3 tablespoons of mayo
1/2 cup each of crumbled feta and parmesan cheese
Saute the onion and garlic in a little olive oil in a medium-sized frying pan. Add the parsley until it's cooked down but not completely dead!
In a large bowl, combine all the ingredients with the onion/garlic/parsley mixture saving about
half of the parmesan on the side. Spoon the mixture into a suitable sized greased baking dish and sprinkle the rest of the parmesan cheese on top. Cover with aluminum foil and bake for about
30 minutes at 350.
As always, you will need to adjust for your taste. Because of the feta and parmesan, I did not add salt. If you like it creamier, put another spoon of mayo in the mixture. There are no eggs but if you like it to sit like a wedge on your plate, then add an egg or two. I was wondering if using plain yogurt for the mayo would work.
If you try this, let me know if you changed anything and how it came out.
Laniediabetes moderatordiabetes type 2 controlled by diet and exercise and
very low carb way of eating