Mini Spinach Loaves
Time: 45 minutes
2 packages of leaf spinach or 1 large bunch of baby spinach leaves
1 cup water
1 ripe red tomato, sliced thin
1/2 cup grated Parmesan cheese (optional)
1 tsp butter
Salt & pepper to taste
Heat oven to 375oF. Butter two small loaf pans ( normally used for individual breads or cakes). Lay the tomato slices neatly on the bottom of each pan. Blanch the spinach in boiling water for approximately 2-3 minutes, then strain and squeeze out the excess water. Place the spinach and the eggs in a food processor or blender and puree on high. Add salt and pepper to taste. If using the cheese, add the cheese and blend. Turn the mixture into the pans filling them to about 1/4 inch from the top. Bake until browned and firm to the touch or when you insert a toothpick it comes out dry. Flip them onto a plate and slice into thick slices.
This recipe is great served alongside any of your favorite meat or fish dishes, or even served cold with a salad !