switch crumbled feta for the cheddar, add a bit of sauteed onion and lose the hot pepper sauce. If you like spanakopita, you'll like the taste of this variation. I even put a little melted butter on top!

Spinach Casserole

(8) 10oz. Pkgs. frozen chopped spinach (thawed and drained)
6 oz. very warm water
16 oz. cream cheese
8 oz. grated parmesan and/or romano cheese
12 oz. cream
6 beaten eggs


Squeeze excess water out of spinach. Mix cream cheese and hot water until fairly smooth. Add parmesan/romano cheese and eggs and mix well. Mix in the cream. Combine the egg/cheese/cream mixture with the spinach and pour into lasagna pan or 13x9 cake pan. Sprinkle more parmesan/romano on top. Be generous. Bake in 350° oven for 60 or so minutes until brown on top. Let cool and set for about 5-10 minutes.

This freezes very well. Recipe can be cut in 1/2. Use 8x8 square pan and adjust baking time accordingly.

Paris

OH Thank YOU!!! I needed this! Hee Hee!!

Hi there,
How much does a package of frozen spinach weigh please?

It's good to see you all enjoying this recipe and even better....messing with it to make variations that work for you!!

As for the size of the package of spinach, I can't tell you for sure as there isn't one in my freezer at the moment, however, I can tell you that there is only one size available in the grocery stores in my area.

Marlaine

Whats a frittatti?

I always add a pinch of nutmeg to this recipe. Makes it taste like fancy restaurant food!

Agnes

These are great!! Thanks for the recipe.

Quote:

Originally Posted by macadamia Hi there, How much does a package of frozen spinach weigh please?

I have the same question...

Quote:

Originally Posted by Marlaine As for the size of the package of spinach, I can't tell you for sure as there isn't one in my freezer at the moment, however, I can tell you that there is only one size available in the grocery stores in my area.

Now that doesn't really help me, who lives in Sweden... or macadamia in New Zeeland I want to do these yummy thingies tomorrow. Would someone please tell how much a "regular package of chopped spinach" used in the above recipes weigh in the US/Canada? Are they all the same? We have several sized boxes over here...

EDIT: Ah Fitday, glorious Fitday. One package = 10 oz./300 g

The way I calculated it in LifeForm, it would figure out to be a 10 oz. package of Spinach too.

I'm going to try these this weekend. They sound REALLY good. Am going to try them with the Feta instead of Cheddar/hot sauce too. That sounds really good too.

Me thinks we have a keeper here.

Paris

Amazing
I added 1/2 cup ground flaxseeds for fiber.
Here is the fitday counts:
Food Name Servings Serving Size Cals Fat Carb Prot
Spinach Cheese Frittata serving 1572 114 18 111
per frittata
I put them in muffin tins makes 12

Can you freeze these?

I like making stuff like this that I can freeze and nuke as needed. I make Egg Mock Muffins http://www.lowcarb.ca/recipes/breakfast102.html and they freeze well.

I'll try this when I do my shopping and get the ingredients.

Norma June....I don't see why they wouldn't freeze pretty well. My version of this does.

If you want something good that freezes well, try my Breakfast Meatballs. I originally posted it on a different board and it has migrated around with variations, but here's the original.

Breakfast Meatballs (Parisfox)

2 lb. Roll Jimmy Dean Sausage (or any spicy breakfast sausage)
1 lb. Ground Beef
2 Tbsp. Minced Dehydrated Onion
½ tsp. Pepper
3 eggs
½ lb. Grated (or shredded) sharp cheddar cheese

Mix thoroughly by hand.
Roll into 1-1/2 inch balls or spoon onto cookie sheet.

Bake at 350 for 18-20 min.
Makes 50-60 balls depending on size.

I usually freeze them on a cookie sheet between sheets of waxed paper before bagging them....but you wouldn't have to.

Put individual servings in Ziploc sandwich bags, then put those in a large Ziploc Freezer bag and freeze. Heat in microwave.

Thank you .. much appreciated. I'm going to make this. I've tried the breakfast meatballs and they're great for freezing & nuking as you need them. The last bunch I made I did not add the sausage because I guess I had a bad roll of sausage meat and it turned me off sausage. I just used the ground beef and added things for variation such as oregano, mushrooms, a pinch of cheddar cheest, etc. Each little meatball was different.