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Recipe for "spinach-cass"

NAME

     SPINACH-CASS - Spinach casserole with yogurt and cheese
     Here is a recipe for a spinach casserole  that  is  delight-
     fully cheesy. It might even make you love spinach.

INGREDIENTS (Serves 4)

     300 g     spinach, chopped. Either frozen or  fresh  may  be
               used.
     30 ml     butter or margarine
     1         small onion, chopped
     30 ml     flour
     3-5 dl     plain yogurt
     150-200 g  cheddar or parmesan cheese, grated.
               salt
               pepper

PROCEDURE

          (1)  Rinse and chop the  spinach.   Place  the  chopped
               spinach in a heavy skillet, cover, and steam until
               wilted, stirring occasionally.  There is  no  need
               to  add water other than what clings to the leaves
               from washing.  (If you are using  frozen  spinach,
               place  over  low  or medium heat to thaw and allow
               excess water to evaporate) Transfer to small bowl.
          (2)  In a skillet, melt the butter or  margarine.   Add
               the onion and cook until soft.
          (3)  Add the flour and stir for 1  minute  over  medium
               heat.
          (4)  Season the mixture to taste with salt and  pepper,
               and then gradually whisk in the yogurt.
          (5)  Add the spinach and turn to coat the leaves.
          (6)  Remove from heat and blend in the cheese.
          (7)  Pour into a greased 20x10 cm loaf  pan,  and  bake
               for 20 minutes at 175 deg. C.

NOTES

     Don't skimp on the cheese, and use fresh cheese rather  than
     prepackaged grated cheese.

RATING

     Difficulty: easy.  Time: 10 minutes preparation, 20  minutes
     baking.  Precision: approximate measurement OK.

CONTRIBUTOR

     Daniel Faigin and Karen Davis
     System Development Corporation, Santa Monica, Calif., USA
     {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin
     sdcrdcf!faigin@LOCUS.UCLA.EDU