Spinach Stuffing and White Sauce


2 packages (10 ounces each) good fresh spinach
2 medium shallots, finely diced
3 to 4 ounces butter
5 ounces good cheddar cheese, grated
2 fresh tomatoes, diced, seeded, and cooked (optional)
2 ounces cottage cheese (optional)
Salt and pepper to taste


Wash and remove stems and bruises from spinach. Cook until tender in a small amount of water. Drain, cool, squeeze out moisture, and finely chop. Simmer shallots until just translucent in butter in a saucepan large enough to accommodate all the ingredients. Add remaining ingredients and toss lightly until the cheddar melts and everything is thoroughly mixed.

White Sauce


Makes about 2-1/2 cups

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