This was the only vegetable I ate in Cuba, but it was delicious. When lost, I found comfort in ordering spinach because it is filling, delicious and a rejuvenation of the spirit. I gave it an Italian twist.
Yield: 4 servings
Preheat oven to 375°F
1 (16-ounce) package frozen, chopped spinach
1/2 cup low-sodium chicken broth
2 tablespoons garlic powder or 2 cloves minced garlic
1 teaspoon salt
1/2 cup Italian bread crumbs
1/2 cup shredded cheddar cheese
2 tablespoons olive oil
Parmesan cheese, to taste
In a medium saucepot over medium-high heat, add spinach and cover with broth. Add garlic and salt. Cover with a lid, and simmer for 4 minutes. Drain excess liquid from pot. Best to let cool and with clean hands, squeeze the heck out of it. (I feel better now) Add bread crumbs, cheese and eggs. Quickly mix to combine.
Using a 9” x 5” loaf pan spray with non-stick coating and add mixture. Even it out and place in oven. Cover with foil. Bake for 30 minutes. Let cool and cut into 4 squares.