This time of year it's mostly chopped frozen used here too--I throw a hand full into just about any soup I make---love it in potato soup--and have you seem the Spinach/Dill & Goat cheese Bread Pudding Ann ? Marilyn? posted --yummy--I'm making it for our Christmas , in muffin tins--and planning to use frozen spinach.

Ann T has a recipe for individual spinach souffles and they are baked at in a hot water bath at 350 uncovered for 20-25 minutes. I would think that would work for your recipe.

Ruthanna, my favorite spinach recipe is your spinach stuffing balls - I guess you don't need the recipe do you, LOL? (I served a LARGE platter of them last weekend and my guests finished every last crumb and took the recipe home! Thank you yet again!)

San and MQ and Sheshebop all have great spinach recipes. I hope they'll post them for you.

Ruthanna, I think it would work sitting in water. I would probably leave it uncovered at least in the beginning.

Did you get/are you interested in the Spinach Madeleine we discussed over on discussions?

Ruthanna, I think you could easily cook those in the oven, I'd got for 325 or 350. I think I'd cover them, because that was done in the original recipe and it appears that they would "steam" somewhat.

I don't know that Sherry comes here very often, so I'll post her Spinach Brownies. These things are great:

SPINACH BROWNIES (Sheshebop)
1 pkg. (10 oz.) frozen chopPed spinach, thawed
16 0z. cheddar cheese, shredded
1/2 cup chopped onion
1 tsp. salt
1 tsp. baking powder
1 cup flour
2 eggs, beaten
4 Tb. butter, melted
1 cup milk

Preheat oven to 350. Spray an 8 x 12 pan with cooking spray. Drain spinach in colander and squeeze out moisture. Combine cheese, spinach and onion in large bowl. Mix. Stir salt and baking powder into flour and mix with spinach. Mix eggs, butter, milk, and stir into the other ingredients. Pour into pan. Bake 30-35 minutes.
You can also make these in mini muffin tins as hors doeuvres. Makes about 42. Bake for 18-20 minutes.

Annie

Here's a tip I learned, many years ago when cookin frozen pkg spinach.

At one end of the box, cut a slit, all the way across.
Then micro , in box, on high for 7 minutes.

No draining!!

Ruthann, this is a favorite way to serve spinach here:

Spinach Topped French Bread
1 10 oz pk chopped spinach, thawed and squeezed dry
1/2 tsp garlic powder
2c shredded Cheddar Cheese
2c shredded` Mozzarella cheese
1/2c butter, melted
1 loaf French Bread cut in half lengthwise
Combine first 5 ingedients in a large bowl; stir well. Spread mixture evenly on bread halves. Place on ungreased baking sheet and bake uncovered at 350° for15 minutes or until cheese melts.
Yield: 8 servings
From America's Best Recipes
RL`

Yum, I give two thumbs up for Roselin's Spinach Bread, I've made it a couple of times. We have a friend who comes to help Ken with our boat in the spring and fall and we always serve lunch when he comes to our house. He's extremely quiet and shy and introverted and hardly ever talks if I'm around, he just talks to Ken. Well, when I made this spinach topped bread he talked like a trooper and ate like crazy - we always smile when we think about that day, LOL.

Wonder if that spinach bread would work for the "favorite appetiser" i am looking for?.....Made with skinny bread and cut small....
Does it need to be served really hot?
I also make a spinach stuffed meat loaf.....of course it's not written down.....but it's a pretty basic meat loaf.....eggs bread crumbs, salt pepper a bit of chopped onion and some milk......then flattened and stuffed with a mix of chopped mushrooms, onions and garlic sauteed in EVOO, with a small amount of bread crumbs and blue cheese stirred in to make it a spreadable texture.....then spread on the meat, which is rolled up and baked at 375 until it tests done at 160 on the inside.
Let rest for 10 to 20 minutes and slice and serve with a pomodoro sauce.....fresh is best....but canned tomatoes work juft fine!
Linda C

SPINACH ONION SQUARES
10 oz frozen chopped spinach
5 eggs
1 cup grated Cheddar
1 cup grated Swiss cheese
1/2 cup flour
1 cup milk
4 oz chopped mushrooms
2 oz sliced pimentos (optional)
1/2 tsp basil
1/8 tsp salt
6 oz French-fried onions

Thaw & drain spinach. Mix ingredients, except onions. Spread into a 9x13" buttered pan. Sprinkle onions on top.
Bake in a preheated 350° oven for 30 minutes or until firm. Cut into squares & serve warm.~~Of Tide & Thyme

MINESTRA DI SPINACI (serves 5-6)
Two 10 oz pkg frozen spinach or 2 lbs fresh
4 TBL butter
1 cup chicken broth
2 cups milk
1/4 tsp nutmeg
5 TBL grated Parmesan
Salt
Croutons

Cook spinach in a covered saucepan for about 5 minutes. Drain, cool & coarsely chop.
Place spinach & butter in a Dutch oven or large saucepan & saute over medium heat for 2-3 minutes. Add chicken broth, milk & nutmeg. Heat to boiling, simmer briefly, stirring frequently. Add Parmesan & cook 1-2 minutes stirring 2-3 times. Season w/salt if desired. Serve immediately with croutons.~~Bound to Please

Linda, I think the bread would be perfect for an appetizer. I don't think it needs to be piping hot in fact when its too hot, you burn your mouth with all that hot cheese!

Some great recipes here. Ruthanna I know you don't need your recipe for the Spinach Stuffing balls but sure do!! LOL

Woodie or Ruthanna...pretty please....

You're right on the Spinach Bread, Woodie but it should be warm.
RL`

Sharon, these are great - double the recipe right away cause they go in the freezer and I promise you, everybody will eat em up quick! I take a few out and have them for lunch and once Ken took just 2 of them out and put them in the toaster oven for a snack for himself.

SAVORY SPINACH BALLS
from Ruthanna

2 packages frozen chopped spinach, cooked and drained
1 large onion, chopped fine
4 eggs, beaten
3/4 cup melted butter
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon thyme
1/2 cup Parmesan cheese
2 cups Pepperidge Farm herb seasoned stuffing mix

Mix all ingredients in a large bowl; chill 1/2 hour.
Roll spinach mixture into small balls (rounded teaspoons or tablespoons). At this point, you can freeze the unbaked balls on cookie sheets, then transfer to plastic freezer bags and bake when needed.
Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. Bake balls for 15 minutes.
Note: I like to serve these with a dip of mayonnaise or sour cream mixed with mustard and some dill.
Makes about 4 dozen

I also like Marilyn's spinach cups a lot, I forgot about them before - here's her recipe so you don't have to beg!

Posted by: DanaIN (My Page) on Wed, May 21, 03 at 9:10
This is one of my all time favorite finger foods. They look so pretty too:

Marilyn's Spinach Cups

9 slices Pepperidge Farm white bread
10 oz. pkg. frozen chopped spinach; thawed
1 tablespoon butter
½ cup finely chopped onion
6 oz. cream cheese; softened
2 oz. jar pimiento; drained and minced
1 small clove garlic; minced
salt and pepper to taste

Spray 36 count mini muffin pans with cooking spray. Trim crust from bread, cut into four squares, and flatten each with rolling pin. Press bread into muffin tins. Bake at 350° for 5 to 7 minutes until lightly browned.

Drain spinach and press between paper towels removing moisture. Over medium heat melt butter and add onion; sauté until tender. Stir in spinach and cook 2 to 3 minutes. Add cream cheese, pimiento, garlic, salt and pepper. Stir and heat thoroughly. Spoon 1 teaspoon into each bread cup and bake at 350° for 5 minutes until hot.
Marilyn

Here are a few of my favourite spinach recipes.

Home Cookin Chapter: Recipes From Thibeault's Table

================================
From the California Culinary Academy

Crab Layer

1/2 pound crab meat, picked over and flaked

1/4 cup sour cream

1 teaspoon lemon juice

1/2 teaspoon Dijon Mustard

Salt and pepper to taste

1/2 teaspoon cayenne pepper

2 large eggs

Spinach Layer

2 Tablespoons unsalted butter

2 teaspoons flour

1/2 cup whipping cream

2/3 cup half and half

1 1/4 pounds cooked spinach
Drained and squeezed to remove excess moisture

3 eggs

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/2 teaspoon sugar

salt to taste

Sauce

Mix together,

1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon finely minced roasted red pepper
1 clove of minced garlic
salt and pepper to taste.

Clives for garnish
. Preheat oven to 375°F. For the crab layer: In a medium bowl combine
the crab, sour cream, lemon juice, mustard, salt, pepper and cayenne.
Stir in eggs and set mixture aside.

For the Spinach layer: Melt butter in a heavy saucepan until foamy.
Whish in flour and cook for 3 minutes over medium heat, stirring
constantly.

Whisk in whipping cream and half-and-half. Bring to a boil and then
reduce heat and simmer slowly 10 minutes. Stir occasionally, scraping
down the sides and around the bottom as necessary. Mixture will
thicken as cooks.

Remove from heat and stir in spinach. Let cool. Stir in eggs, one at
a time then add black pepper, nutmeg, sugar and salt.

To assemble the terrine: Grease an 8 cup loaf pan/terrine pan with
butter. Spoon half the crab mixture in the bottom and cover with all
of the spinach mixture. Spoon remaining crab mixture over the spinach.

Set the terrine in a baking pan and pour 1 inch of hot water into the
baking pan. Bake uncovered until golden brown and puffy. Approximately
30 to 45 minutes. Cool on a rack and then refrigerate.

To serve, run a knife around the edge and invert on to a serving
platter. Slice about 1/2 thick slices and place two on each plate.
Decorate plate with a lettuce leaf and place a dollop of the sauce on
the lettuce leaf. Garnish with a few chives.

Home Cookin Chapter: Recipes From Thibeault's Table

===============================
http://www.achefshelp.co.uk

MAKES 8 SMALL SOUFFLES

1 lb of fresh baby spinach
Béchamel sauce
Made with:-
2 Tablespoons Butter
1/2 small onion
2 tablespoons flour
5 oz milk
2 eggs, separated, plus 2 egg whites
6 Tablespoons grated cheddar cheese
2 Tablespoons grated Parmesan Cheese
Freshly grated nutmeg
Salt and pepper
. . Preheat the oven to 350°F Grease 8 small or 4 medium size ramekins.
Sprinkle with parmesan cheese.

Wash the spinach and shake most of the water off leaves. Cook until
tender with just the water that is left on the leaves (Takes just one
minute or so).When cool enough to handle, squeeze the excess spinach to
get rid of excess liquid. Chop it finely and add to the béchamel
sauce. Remove from the heat, add the two egg yolks,cheddar cheese,
parmesan cheese, nutmeg, salt and pepper.
Beat the four egg whites until stiff and fold into spinach mixture.

Divide the mixture between the prepared soufflé dishes and place in a
pan of hot water. Place in oven and bake for about 20 to 25 minutes or
until they have risen and browned but are still creamy in the centre.
Serve immediately.

Home Cookin Chapter: Recipes From Thibeault's Table

Spinach Squares
===============
These are really good. They are from a Woman's Day Home Entertainment Magazine from Dec. 1982.

2 packages (10 ounces each) frozen, chopped spinach
1/2 cup choped onion
1 tablespoon vegetable oil
2 cloves garlic, minced
2 tablespoons chopped parsley
8 eaggs beaten
10 to 12 soda crackers, crumbled (2/3 cup)
2 teaspoons herbs, (thyme, rosemary, dill)
1 teaspoon pepper
1 1/2 teaspoon salt
2 cups grated cheddar cheese Parmesan cheese
paprika
. Thaw and drain spinach. In large skillet, heat oil. Saute spinach,
onioin, garlic and parsley until lightly cooked. Add eggs, crackers,
seasonings and Cheddar cheese, mix together. Pour into a greased 8 1/4
X 13 1/2 inch baking dish. Sprinkle top with parmesan cheese and
paprika and bake at 325 for 45 minutes, or until knife inserted in
centre comes out clean. cut in small squares, about 1 3/4 inches. May
be served hot or cold. Makes 36 squares

Home Cookin Chapter: Recipes From Thibeault's Table

===========================================
1 to 2 tablespoons butter
2 leeks chopped (White part)
1 garlic clove minced
approximately 2 cups, of fresh baby leaf spinach (tightly Packed)
1/4 cup fresh dill chopped

5 slices of bread, buttered, crusts removed and cut into 1 inch cubes.

2 to 3 eggs
1/2 cup cream
salt and pepper
goat cheese (small pieces)

1/4 parmesan cheese

.
Heat butter and saute leeks, when tender add garlic and saute for a
minute or so. Add the spinach and fry until just wilted. Remove from
heat.

In a large bowl beat the eggs with the cream. Season with salt and
pepper. Mix in the leek mixture and add the chopped dill. Add the
bread cubes. Mix well and then add the goat cheese and parmesan cheese.

Pour into a buttered casserole dish, or 3 or 4 ramekins, sprinkle with
a little more parmesan cheese and bake in a Bain Marie for approximate
20 minutes or until golden.