Three Recipes

Cilantro-Mayo Spread
3/4 cup mayonnaise 3/4 cup cilantro
1 Tblsp. fresh lime juice 1 tsp. soy sauce
1 clove garlic to taste
Place all ingredients into food processor and blend smooth & spreadable.
Great with turkey, roasted red peppers, and green onion wrapped in lettuce leaf.

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The Springdale Farm crew's favorite spinach recipe. (From Moosewood Cookbook)

This recipe can easily be cut in half, and prepared in a smaller pan.


Spanakopita
Heavenly Greek Spinach Pastry


( a little oil, butter or - 2.5 lbs. of fresh spinach, stemmed and finely chopped
oil spray for the pan) - 5 medium cloves garlic, minced
2 Tbs. olive oil. - 3 Tbs. flour
2 c. minced onion - 1 to 2 cups (packed) crumbled feta cheese ( about 1 lb.)
1/2 tsp. salt - 2 to 3 cups cottage or pot cheese
1 Tbs. dried basil - black pepper, to taste
1 Tsp. dried oregano -


1/3 c. olive oil - or 1/2 c. melted butter - or oil spray
1 lb. filo pastry (16 to 20 leaves), thoroughly defrosted

1) Preheat oven to 375F. Lightly grease a 9 by 13-inch baking pan.
2) Heat the oil in a Dutch oven or deep skillet. Add onion, salt, and herbs, and saute for about 5 min, or until the onion softens. Add the spinach, turn up the heat, and cook, stirring, until the spinach wilts (5 to 8 min.). Stir in the garlic.
3) Sprinle in the flour,stir, and cook over medium heat 2 to 3 more min. Remove from heat.
4)Mix in the cheeses, then correct the seasonings, adding black pepper to taste along the way.
5)Place a sheet of filo in the prepared pan, letting the pastry edges climb up the sides. Brush it all over with olive oil or melted butter, or spray it with oil spray, then add another sheet.
Keep going until you have a stack of 10 oiled or buttered sheets.
6) Add the filling, spreading it evenly to the edges. Continue layering and oiling or buttering the remaining filo on top of the filling.
Oil or butter the top layer.
7) Gently (with a serrated knife in a sawing motion) cut the unbaked Spanakopita into squares. Bake uncovered for about 45 minutes or until golded and crispy. Serve hot or warm

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Here's another spinach recipe sent in by one of our subscribers, Dave Nicholson, who said that it was a favorite in his family.

Cheryl's Spinach Cheesy Pasta Casserole

INGREDIENTS
• 1 (12 ounce) package medium seashell pasta
• 1-2lbs fresh spinach, sauteed and chopped
• 2 eggs
• 1/4 cup olive oil
• 1/2 cup bread crumbs
• 1 1/2 (26 ounce) jars tomato basil pasta sauce
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (8 ounce) package shredded mozzarella cheese



DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
3. Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
4. Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
5. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.