Crustless Spinach Quiche

The "Crustless Spinach Quiche" recipe by Melinda Calverley can be found at Taste of Home.

Submitted by Sue Stoecker

Calverlel, Melinda. "Crustless Spinach Quiche." Taste of Home, https://www.tasteofhome.com/recipes/crustless-spinach-quiche/. Accessed 30 April 2019.

Spinach Balls

The "Spinach Balls" recipe by Carine can be found at Sweet as Honey.

Submitted by Susan Stoecker

Carine. "Spinach Balls." Sweet as Honey, https://www.sweetashoney.co/spinach-balls/. Accessed 11 January 2019.

Fresh Spinach Layer Salad

Ingredients:

• 1 lb. fresh spinach
• 1 medium red onion
• 4 hard-boiled eggs
• 1 cup Miracle Whip
• 1 cup sour half and half
• 1/4 lb. grated Swiss cheese
• 1/2 lb. bacon, fried crisp

Directions:

1. Wash spinach; remove stems, drain well and tear into pieces. Layer spinach in a 9 x 13-inch dish. 
2. Slice onion in thin circles and on top of spinach. 
3. Slice hard-boiled eggs and layer them over onion. 
4. Blend Miracle Whip and sour half and half; spread over all. 
5. Sprinkle grated cheese and crumbled bacon on top. Cover with plastic wrap and refrigerate over night.

Submitted by Mary Arndt

One-Pot Pasta with Spinach and Tomatoes

The "One-Pot Pasta with Spinach and Tomatoes" recipe by Ann Taylor Pittman can be found at CookingLight.

Submitted by Trudy LaFond

Pittman, Ann Taylor. "One-Pot Pasta with Spinach and Tomatoes." Wholesomelicious, https://www.cookinglight.com/recipes/one-pot-pasta-spinach-tomatoes. Accessed 11 January 2019.

Spinach Squares

Ingredients:

• 4 tbsp. butter, melted
• 3 eggs
• 1 cup flour
• 1 cup milk
• 1 tsp. baking powder
• 1 tsp. salt
• 1 small onion, chopped
• 2 (8 oz.) pkg. finely shredded Colby-Jack cheese
• 2 (10 oz.) pkg. frozen chopped spinach, thawed

Directions:

1. Mix all of the ingredients together in a large bowl. Lightly spray the bottom of a 9x13-inch pan. Bake in a 350°F oven for 35-40 minutes.
2. Cut into serving pieces and enjoy. Tastes the BEST when warm!

Submitted by Pat Reilly

Grecian Chicken Breasts

Ingredients:

• 6 boneless, skinless chicken breasts
• 1 (10 oz.) pkg. frozen chopped spinach, thawed
• 1 (8 oz.) pkg. Feta cheese, crumbled
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1/4 cup all-purpose flour
• 1/2 tsp. paprika

Directions:

1. Defrost chicken breasts and cut a pocket into each breast. Preheat oven to 325°F. Thoroughly drain and squeeze any liquid from thawed spinach.
2. Combine thawed spinach with Feta cheese, mayonnaise, and garlic; stuff into chicken breast pockets.
3. Optional: Combine flour and paprika and lightly coat stuffed chicken breasts. Wrap 2 strips of bacon around each.
4. Bake at 325°F for 1 hour.

Submitted by Mary Arndt

Baked Spinach and Artichoke Dip

Ingredients:

• 1 cup mayonnaise or salad dressing
• 1 cup freshly grated Parmesan cheese  
• 1 (14 oz.) can artichoke hearts, drained and coarsely chopped
• 1 (9 oz.) box frozen chopped spinach, thawed and squeezed to drain
• 1/2 cup chopped red bell pepper
• 1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz.)
• Toasted baguette slices or assorted crackers, if desired

Directions

1. Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2. Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
3. Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Submitted by Pat Jepson from:http://www.bettycrocker.com/recipes/baked-spinach-artichoke-dip/3a196a34-b4dc-4688-8877-48f7b61f2183