SPINACH SQUARES WITH FRESH SPINACH RECIPES

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SPINACH-ARTICHOKE MINI BITES RECIPE - PILLSBURY.COM



Spinach-Artichoke Mini Bites Recipe - Pillsbury.com image

Everyone's favorite dip goes mini. Neat little bites are surprisingly easy to make, and even easier to serve!

Provided by PILLSBURY.COM

Total Time 30 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 6

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2 teaspoons olive oil
2 cups torn fresh spinach
1/2 cup drained marinated artichoke hearts (from 14-oz can), coarsely chopped
4 oz cream cheese (half of 8-oz package)
2 teaspoons basil pesto

Steps:

  • Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.
  • Onto lightly floured work surface, unroll dough. Press dough into 12x8-inch rectangle. Cut into 12 squares. Place 1 square in each muffin cup, gently pressing dough in bottom and up side of each cup.
  • In 3-quart saucepan, heat olive oil. Add spinach; cook and stir until wilted, about 1 minute. Add artichokes and cream cheese; stir until cheese is melted. Stir in pesto. Divide mixture evenly among dough-filled muffin cups.
  • Bake 10 to 12 minutes or until crust edges are golden brown. Cool 5 minutes before serving.

Nutrition Facts : Calories 145.0 , CarbohydrateContent 19.7 g, CholesterolContent 10.7 mg, FiberContent 2.4 g, ProteinContent 4.5 g, SaturatedFatContent 1.9 g, ServingSize 1 Serving, SodiumContent 278.2 mg, SugarContent 2.7 g

BAKED SPINACH AND ZUCCHINI RECIPE | INA GARTEN - FOOD NET…



Baked Spinach and Zucchini Recipe | Ina Garten - Food Net… image

Provided by Ina Garten

Categories     side-dish

Total Time 45 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 16

4 tablespoons (1/2 stick) unsalted butter, melted, divided
Good olive oil 
6 scallions, white and green parts, sliced 1/4 inch across 
1 pound small zucchini, sliced in 1/4-inch-thick rounds (4 zucchini) 
1 tablespoon minced garlic (3 cloves) 
2 (10-ounce) packages frozen chopped spinach, defrosted 
1 cup cooked basmati rice 
1/4 cup chopped fresh basil leaves 
1/4 cup chopped fresh parsley 
1/2 teaspoon ground nutmeg 
2 tablespoons freshly squeezed lemon juice 
Kosher salt and freshly ground black pepper 
4 extra-large eggs 
3/4 cup heavy cream 
1/4 cup freshly grated Italian Parmesan cheese, plus extra 
2 ounces Gruyere cheese, grated 

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
  • Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
  • In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.

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SPINACH-ARTICHOKE MINI BITES RECIPE - PILLSBURY.COM
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