Spinach Pate
Source of Recipe
don't remember where I got this one from originally
List of Ingredients
3 10oz. pkgs. frozen chopped spinach, thawed and squeezed dry
4 tbsp. butter
1 sm. finely chopped green onion
2 large shredded carrots
1 c. half + half
1 tsp. chopped fresh basil
a generous grating of fresh nutmeg
salt and freshly ground pepper to taste
cayenne pepper to taste, optional
4 beaten eggs Recipe
Preheat oven to 375. Grease an 8x4" loaf pan and line the
bottom with aluminum foil.
Heat the butter in a saucepan over moderate heat and saute the
onion and carrots until tender but not brown, about 5 minutes.
Stir in the spinach, half + half, basil, nutmeg, salt, pepper, and
optional cayenne. Bring to a boil, stirring frequently.
Remove from the heat and stir in the eggs.
Pour the spinach mixture into the loaf pan and cover with foil.
Place the pan into a large baking pan and fill with water halfway
up the sides of the pan. Bake in oven for 90 minutes.
Cool on a wire rack for at least 1 hour.
Place something heavy on top to weigh down the pate and
refrigerate overnight.
Before serving, remove the foil and run a knife blade around the
inside of the pan. Invert onto a serving dish. Cut into thin slices.
Serves 10 to 12.
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