3 tbsps butter
2 tbsps flour
1–2 tsps each celery salt, celery seeds (to taste)
1 lb baby spinach, washed and spun dry
1 cup shredded melty cheese: sharp Cheddar, Fontina, or Edam
2 tbsps light cream
Melt the butter and add the flour in a large skillet, cook until foamy. Add the celery salt and stir. The mixture will be rather lumpy and unpromising. Do not despair. Turn off heat.
In batches, put the spinach through the Cuisinart until fairly finely chopped, but not mushy. As you go through the batches, empty each into the skillet with the buttery mixture.
When all the spinach is in the skillet, add the shredded cheese and cream and turn on the heat, low. Now simply stir constantly until the cheese is melted and the mixture is thoroughly amalgamated. Pour into a baking dish — about 9x9 will work, or a pie plate — and bake at 425F/220C for 20 minutes, till bubbling.
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