Spinach Leek Frittata
from Rolling Prairie Cookbook

1 Tbsp butter
3 leeks, thinly sliced
1 large bunch fresh spinach, approx ¾ pound, washed and chopped
1 Tbsp fresh oregano, minced (or 1 tsp dried)
3 eggs, beaten
1½ cup milk
4 oz Gruyere cheese (or other swiss), grated
½ tsp salt
lots of freshly ground pepper
2 cups fresh bread cubes, cut into ¼ inch cubes

Preheat oven to 350 degrees.  Melt butter in a large, heavy skillet over medium heat.  Add the leeks and sauté for 2 to 3 minutes.  Add spinach and oregano and cook until just wilted, about 1 minute.  Remove from heat and set aside.  Beat the eggs, milk, cheese, salt, and pepper together.  Stir in the bread cubes and spinach-leek mixture.  Mix well.  Pour into an oiled 9-1/2 inch baking dish or cast-iron skillet.  Bake for approx. 40 minutes or until golden and firm.
Serves 6.

 

Spinach Squares
from Simply in Season Cookbook

3 eggs
1 cup milk
½ cup whole wheat pastry flour
½ cup flour
1 tsp baking powder
Mix together.

2 to 2 ½ cups cheese, shredded
½ pound fresh spinach
Mix into dry ingredients and press into a greased square baking pan.  Bake in a preheated oven at 350 degrees until the knife comes clean, 30-35 minutes.

Garlic Spinach Dip from Simply in Season Cookbook

2 Tbsp garlic
Saute in 1 tsp oil until soft.

8 cups fresh spinach
Chop then add to frypan one handful at a time as it wilts, adding a little water as needed to prevent sticking.  Place cooked spinach and garlic in blender or food processor.

8oz light cream cheese, softened
¼ cup milk
1/8 tsp salt
dash Tabasco pepper sauce
Add to blender, cover and blend smooth.  May serve as is or heat through.  Garnish with chopped tomato or shredded Monterey Jack cheese (optional).  Serve with tortilla chips or toasted pita wedges.