Baked Spinach

Friday, June 13, 2008


1 lb. fresh leaf spinach or Swiss chard
1/2 tsp. salt
1 lb. mushrooms, quartered
4 medium tomatoes, peeled, seeded and diced
2 cloves garlic, minced
2 green onions, minced
1/2 cup chopped fresh parsley
1 tsp. dried thyme leaves
2 Tbs. butter or margarine


Spread spinach over bottom of lightly buttered, shallow 8- or 9-inch tart pan or square oven-to-table pan. Spread tomato mixture over center, allowing some of the green to show around edges. Dot with butter. (This much can be done ahead, covered and refrigerated for later heating and serving.)

Bake at 180 degrees for 15 to 20 minutes or until hot and bubbly. Serve hot.


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