I’ve only come to appreciate spinach more fully in the last couple of years. Prior to that, I merely tolerated spinach’s raw presence in salads or cooked form in other dishes. I would avoid anything where spinach was the main ingredient in any form.
I guess my taste buds are still maturing because at some point I found out a culinary secret: spinach is pretty good. Moreover, spinach is enormously flexible and generous. Not only can spinach dress up a vegetable lasagna, an omelette or something florentine, spinach can stand on its own… with the right ingredients.
This is my new favorite way to make spinach and I do it in the solar cooker.
Start with 10 oz of frozen spinach. Defrost it in the microwave or however you like. Combine the spinach with 1 beaten egg, 4 ounces softened cream cheese, 1 tsp garlic powder, 4-6 ounces of a favorite cheese, like mozerella, cheddar, whatever, depending on your mood. Mix well and put into a pre-sprayed small pan. Bake it in the sun all day while you go to work or do your laundry or run errands.
When you return, when you are ready to eat, lovely creamy flavorful yet mild and light spinach bake will be waiting for you.
