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Westside Spinach Croustades


Ready In: 50 Minutes
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Prepare the cottage Creme.
  • Preheat the oven to 400°F. Using a pastry brush, liberally coat the bottom and sides of four large ramekins or shallow casserole dishes with margarine. Set aside.
  • Carefully remove the crusts from the loaves of bread, then cut each loaf lengthwise into 4 slices. Fit 2 slices into each ramekin, overlapping slightly if necessary. Using a bit of margarine, seal the slices together where they meet. Press the slices firmly against the bottom and sides of the ramekins, trimming off any excess bread. Bake until the bread shells are crisp and lightly golden (10 to 12 minutes).
  • Thoroughly wash the fresh spinach in cold water. Remove the stems and place the leaves in a large pot. With just the water that is clinging to the leaves, cook the spinach over low heat, covered, until it becomes wilted (about 3 minutes). Drain well and when cool enough to handle, squeeze out as much of the liquid as possible, then chop. If using frozen spinach, squeeze out the moisture.
  • Place the spinach in a large bowl along with 2/3 cup Cottage Creme, 1/2 cup of the Parmesan cheese, the feta cheese, scallions, salt, and chiles. Mix together well.
  • Divide the filling among the baked shells and sprinkle the tops with the remaining grated cheese. Return the ramekins to the oven and bake the croustades until they are firm (15 to 18 minutes).
  • Slip the croustades out of the ramekins and serve immediately.
  •  SAVE