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Spinach, Love It Or Hate It?

Deborah 2012/05/07 20:37:22
Related Topics: Love, Spinach, Food
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Again a food that I love, How about you?Spinach
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  • Irml18 2012/05/30 20:37:12
    Hate it
    Irml18
    +1
    I hate veggies
  • LindaM 2012/05/09 19:55:04
    Love It
    LindaM
    +2
    Love it any way shape or form. Can't get enough especially with vinegar.
  • Deborah LindaM 2012/05/09 19:56:33
    Deborah
    +2
    So do I.
  • FreeDave (US NAVY) 2012/05/09 12:58:56
    Love It
    FreeDave (US NAVY)
  • Deborah FreeDav... 2012/05/09 19:52:57
    Deborah
    +1
    Thanks
  • Beagle Mom 2012/05/09 00:38:38
    Love It
    Beagle Mom
    +3
    Raw, sauteed in evoo with garlic and raw pepper flakes, in dip,in soup.....just not out of a can!
  • Deborah Beagle Mom 2012/05/09 03:28:24
    Deborah
    +1
    Thank you
  • Lisa 2012/05/09 00:19:54
    Undecided
    Lisa
    +3
    not by itself..but this is a great "hot pocket" with Spinach in it! Make it sometime!

    5 cups baby spinach, fresh
    1/2 red onion, diced
    3 garlic cloves, minced or grated
    1 tbsp olive oil, extra virgin

    3 cups of part-skim Ricotta
    2 cups mozzarella cheese, part-skim
    1/4 cup of feta
    1/4 cup of grated parmesan
    1 egg, large
    1/2 tsp nutmeg
    1/2 tsp Morton Lite Salt
    1/2 tsp Black Pepper
    1 tsp onion powder
    1/2 tsp garlic powder
    10 to 12 fresh basil leaves, chopped

    8 pitas, Joseph's Flax, Oat Bran, Whole Wheat Pita

    Directions
    Number of Servings: 8

    Preheat oven to 400 degrees.

    Heat 1 tbsp extra virgin olive oil in a large skillet or saucepan over medium heat; add red onion and saute for about 2 minutes. Mince or grate garlic and add to onions to saute for an additional 2 to 3 minutes. Add the baby spinach and let wilt, it will take several minutes, just stay with it and stir it every so often. Once the spinach is totally wilted, turn off the burner and set the mixture off the stovetop to let it cool off.

    In a mixing bowl, mix the second group of ingredients together until throughly mixed. Once the spinach mixture has cooled, add it to the cheese mixture and stir well.

    Now take your pita and on one side make a cut across 3/4 of the center in order to open the pita up from one s...&&







    not by itself..but this is a great "hot pocket" with Spinach in it! Make it sometime!

    5 cups baby spinach, fresh
    1/2 red onion, diced
    3 garlic cloves, minced or grated
    1 tbsp olive oil, extra virgin

    3 cups of part-skim Ricotta
    2 cups mozzarella cheese, part-skim
    1/4 cup of feta
    1/4 cup of grated parmesan
    1 egg, large
    1/2 tsp nutmeg
    1/2 tsp Morton Lite Salt
    1/2 tsp Black Pepper
    1 tsp onion powder
    1/2 tsp garlic powder
    10 to 12 fresh basil leaves, chopped

    8 pitas, Joseph's Flax, Oat Bran, Whole Wheat Pita

    Directions
    Number of Servings: 8

    Preheat oven to 400 degrees.

    Heat 1 tbsp extra virgin olive oil in a large skillet or saucepan over medium heat; add red onion and saute for about 2 minutes. Mince or grate garlic and add to onions to saute for an additional 2 to 3 minutes. Add the baby spinach and let wilt, it will take several minutes, just stay with it and stir it every so often. Once the spinach is totally wilted, turn off the burner and set the mixture off the stovetop to let it cool off.

    In a mixing bowl, mix the second group of ingredients together until throughly mixed. Once the spinach mixture has cooled, add it to the cheese mixture and stir well.

    Now take your pita and on one side make a cut across 3/4 of the center in order to open the pita up from one side. This is where you are going to put the cheese & spinach mixture. Do not press to hard with your knife or you will cut through both sides of the pita bread... it is very thin. Once you have an opening created, take a small spoon and spoon the cheese & spinach mixture into the pita. Be careful not to fill it too full. Each pita would take about 1/2 of a cup of mixture. On one half of the pita you will want to spread just a little bit of the cheese mixture to act as the glue to hold the pita together when you fold it inhalf.

    Now fold it in half and the "glue" should hold it just fine. Place on ungreased baking sheet and repeat the process until you have all 8 pitas ready. Cook for 20 minutes.

    We like to serve them with crushed tomatoes on top. We just open a can of crushed tomatoes and use straight from the can. The cool of the crushed tomatoes with the heat of the calzone makes it a wonderful combination. If you do use 1/4 cup of crushed tomatoes on your calzone it will add the following to the nutrtional count:

    1/4 cup crushed tomatoes: 20 calories, 0 Total Fat, 95 mg Sodium, 4 g Total Carb and 1 g Protein

    NOTE: You could add other ingredients in the middle of the pita before folding. For example, I put 8 pieces of Turkey Pepperoni on the "glue" so that when the pita is folder you can see the pepperoni sticking out a little bit. My son loves pepperoni so that just made it for him.
    (more)
  • Deborah Lisa 2012/05/09 03:28:42
    Deborah
    +3
    Wow thank you
  • Lisa Deborah 2012/05/09 03:47:03
  • Rusty's... Lisa 2012/05/12 03:03:29
    Rusty's Mom
    +1
    Sounds great!
  • windwolf14 2012/05/08 23:19:30
    Undecided
    windwolf14
    +2
    love it raw, hate it cooked
  • Deborah windwolf14 2012/05/08 23:28:27
    Deborah
    +1
    Thanks
  • Rusty's Mom 2012/05/08 23:07:21
    Love It
    Rusty's Mom
    +3
    Love it raw, cooked, and, best of all, love it turned into a wonderful dish - baked with oysters, chopped onion, olive oil, and bread crumbs on top! Pass the Parmesan cheese, please!
  • Deborah Rusty's... 2012/05/08 23:10:16
    Deborah
    +1
    Yes I agree with you completely
  • Damesha Powell 2012/05/08 21:52:24
    Love It
    Damesha Powell
    +3
    I especially love Spinach and Artichoke dip and salads
  • Deborah Damesha... 2012/05/08 21:53:03
    Deborah
    +1
    So do I.
  • joshua ben-ami 2012/05/08 21:06:52
    Love It
    joshua ben-ami
    +2
    but greens yuk!!!!
  • Deborah joshua ... 2012/05/08 21:26:28
    Deborah
    +1
    Thank you
  • MIkey33 2012/05/08 18:48:44
    Love It
    MIkey33
    +2
    VERY NICE..I EAT ALL MY SPINACH ...
  • Deborah MIkey33 2012/05/08 19:48:25
    Deborah
    +2
    So do I
  • Cantus_bird 2012/05/08 18:47:57
    Love It
    Cantus_bird
    +2
    I use it in one of my favorite sandwiches.
  • Deborah Cantus_... 2012/05/08 19:48:36
    Deborah
    +2
    Thanks
  • Cantus_... Deborah 2012/05/09 14:55:07
    Cantus_bird
    +2
    you're welcome Deborah.
  • fallen angel 2012/05/08 18:31:31
    Never had it
    fallen angel
    +2
    dont want 2 neither
  • Deborah fallen ... 2012/05/08 19:48:43
    Deborah
    +1
    Thanks
  • Ben 2012/05/08 18:22:35
    Love It
    Ben
    +2
    Spinach is so good with sauted onions and mushrroms.
  • Deborah Ben 2012/05/08 19:48:54
  • John Wilkinson 2012/05/08 17:59:10
    Love It
    John Wilkinson
    +2
    It has lots of antioxidants as do collard greens, turnip greens and chard. Also,
    It makes hair grow on your chest.
  • Deborah John Wi... 2012/05/08 19:49:50
    Deborah
    +1
    I like everything except the hair on MY chest, kinda like to keep it smooth there. (LOL)
  • John Wi... Deborah 2012/05/11 00:12:18
    John Wilkinson
    +1
    Right! Just kidding about the hair. :-)
  • Deborah John Wi... 2012/05/11 08:00:20
    Deborah
    +1
    I know you were. (LOL)
  • Wolfman 2012/05/08 17:28:02
    Love It
    Wolfman
    +2
    Love it raw or cooked. Cooked, I like it with salt, butter, and lemon juice.
  • Deborah Wolfman 2012/05/08 19:50:07
    Deborah
    +2
    So do I
  • Wolfman Deborah 2012/05/09 15:19:11
    Wolfman
    +2
    I also like spinach enchaladis.
  • Deborah Wolfman 2012/05/09 19:53:55
    Deborah
    +2
    Never tried those, but they sound good.
  • Papillon 2012/05/08 16:10:30
  • Wolfman Papillon 2012/05/08 17:28:50
    Wolfman
    +2
    LOL. You're over-cooking it.
  • Papillon Wolfman 2012/05/08 17:53:56
  • Wolfman Papillon 2012/05/09 15:22:57
    Wolfman
    +3
    Try spinich enchaladas. All Mexican food is cooked twice.

    spinach enchaladas

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