Spinach Ring Recipes

Steps:

• Preheat oven to 350°F. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in large bowl with electric mixer on medium speed until thick and lemon colored. Add cheese, flour, butter, onions, lemon juice and seasonings; beat until well blended. Add spinach; mix well. Gently stir in egg whites.
• Grease 6-1/2-cup ring mold; line bottom with strip of foil. Grease foil; spoon spinach mixture into mold. Place mold in large shallow baking pan, then place in oven. Carefully pour boiling water into baking pan to come 1/2 inch up side of mold.
• Bake 30 to 35 min. or until knife inserted near center comes out clean. Loosen side of mold with knife; unmold onto serving plate. Remove foil.

Steps:

• In a skillet, heat a tablespoon of oil and saute garlic and spinach until spinach is wilted.
• In a bowl, beat the cream cheese until smooth. Add cooked spinach, artichoke hearts, mozzarella, salt, and pepper.
• Peel and slice the onion into ½ inch (1 cm) rings, and detach the rings from each other.
• On a wax paper-lined tray, lay out onion rings and fill each with dip mixture. Place tray in freezer until solid (about one hour).
• Preheat oil in a pot over medium heat to 350˚F (180˚C).
• Place the flour, eggs, and breadcrumbs into three separate bowls.
• Dip a ring into the flour, shaking off excess, then dip it into the egg, the bread crumbs, then back into the eggs, and one last time into the breadcrumbs.
• Repeat with the remaining rings.
• Fry the rings for 5-6 minutes, until deep golden brown.
• Drain on a paper towel.
• Enjoy!

Steps:

• Preheat an oven to 375. Butter a 1 1/2-qt ring mold.
• Place spinach in a food processor and puree.
• Melt 1 Tbs. of butter in a saute pan over medium heat. Add spinach, raise the heat to high and cook, stirring, until all moisture has cooked away, 1-2 minutes. Reduce heat to medium.
• Stir in the flour, salt and pepper. Slowly pour in the warm milk, stirring constantly until smooth and thickened. Add the paprika and cook for 4 minutes longer.
• Remove from heat and add 1/2 cup of the cheese and the remaining Tbs. of butter. Stir in the eggs and pour into the prepared mold. Sprinkle the top with the remaining 1/4 cup cheese. Place in a baking pan and pour hot water into the pan to reach halfway up the sides of the mold dish. Bake until firm or lightly browned, 30-40 minutes.
• Remove from heat and let sit for a few minutes. Run a knife around the edges, then invert onto a serving platter.
• Serve hot.
• You can have it with the Bechamel sauce or without.

Steps:

• Coat a 10 inch (25cm) oven-safe skillet with olive oil. Place the dinner roll dough balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.
• In a medium bowl, combine cream cheese, parmesan, romano, mozzarella, sour cream, artichoke hearts, spinach, garlic, basil, and red pepper flakes.
• Once the dough has thawed, uncover and scoop the dip into the center of the skillet.
• Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional).
• Bake in a preheated oven at 375˚F (190˚C) for 25 minutes.
• (If the bread browns too quickly, lower oven temperature to 350˚F (180˚C) or cover the bread with a ring of foil). Remove and let cool slightly before serving.
• Enjoy!