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  • Preheat oven to 350 degrees F. Wash spinach thoroughly. Remove and discard tough stems.
  • Cook spinach in a covered saucepan until wilted, about 3 minutes (or microwave on HIGH for 4 minutes). Don’t add any water. The water clinging to the leaves will provide enough steam to cook it. Cool and squeeze dry.
  • Heat oil in a non-stick skillet on medium heat. Saute onion, celery, red pepper and carrots for 5 minutes, until golden. Add mushrooms and cook 5 minutes longer (or cook veg-etables uncovered in the microwave for 6 to 8 minutes on HIGH).
  • Chop spinach coarsely. Combine with remaining ingredients and mix well. Pour into a sprayed 7″ x 11″ Pyrex casserole.
  • Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.


10 oz. package (300g) fresh spinach

2 onions, chopped

1 stalk celery, chopped

1 red pepper, chopped

3 carrots, grated

1 cup mushrooms, chopped

1 tablespoon olive oil

2 eggs plus 2 whites (or 3 eggs)

3/4 teaspoon salt

1/4 teaspoon pepper and garlic powder 1/4 teaspoon garlic powder 1/2 teaspoon dried basil

1/4 cup matzo meal

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