Monday, November 29, 2010

A Contest Revisited

Remember back in late summer when I did several posts about Fresh Express Artisan Salads?  I had been contacted by the company to try their new product (which I loved and am still purchasing) and offer a prize to one of you who submitted a recipe.

Even though many of you tried the salads and loved them, no one submitted a recipe.  When the company contacted me for a winner, I told them this.  However, they were kind enough to send me the gift card to allocate to a winner.  I have a $25 American Express gift card in hand.  I think the fairest way to do this is to have you tell me how you've enjoyed Fresh Express or how you might enjoy it during the holidays.  I'll select a random winner on Friday, December 3.

Eat Your Zimaropita

I think Popeye would have preferred eating his spinach in this dish rather than straight out of the can.  And, if there's anyone reading this who has only had the canned variety of spinach, you don't know spinach!  I didn't get to know spinach until I reached adulthood.  It was hard, even then, to really give that healthy green leaf a try.  I almost backslid while feeding my babies from little jars of insipid-looking pale green spinach.  When those babies grew into very verbal little boys who refused to eat spinach--not even a taste--I didn't force the issue.  After all, I was the one who forced the grayish-green vegetable on them in the first place.  O.K., if either of those boys are reading this, maybe I did sort of try to force the issue.  So, I sort of apologize and dedicate this recipe to both of you.  And, if you like this, I'll start working on beets.

Zimaropita (Spinach Squares) from The Grecian Plate Cookbook and my kitchen.

Preheat oven to 350 degrees

1 med. onion, finely chopped
6 scallions, thinly sliced using two inches of the green
3 tbsp olive oil
1 (10 oz) pkg. frozen chopped spinach, thawed and drained
4 eggs, beaten
1 (12 oz) small curd cottage cheese
1/2 cup crumbled feta cheese
1/3 cup yellow corn meal
1/3 cup flour
2 tsp sugar
1 tsp baking powder
1/2 cup butter, melted
2 eggs

Saute the onions in the olive oil until tender.  Add the spinach and cook over medium heat until the water remaining in the spinach is absorbed.  Remove from heat and place in a large bowl.

Add the eggs, cottage cheese and feta cheese.  Mix well.

Combine the cornmeal, flour, sugar and baking powder and add to the spinach mixture, blending well.

Pour into a greased 13 x 9 inch baking pan.

Whisk the melted and slightly cooled butter with the two eggs.  Spread evenly over top of the spinach mixture.

Bake for 40 to 45 minutes until lightly browned.