sf wrote:
> I think I'll have these with my standing rib roast and Yorkshire
> pudding on Christmas Eve. I was thinking about creamed spinach, but
> this can bake while the Yorkie bakes (I make one huge one that is cut
> into wedges). I'll use thawed and well squeezed out frozen spinach
> though.

It sounds as if they are depending on the raw spinach to lend a little
texture and/or moisture, although I'm sure your plan to use frozen will
work. (Better use chopped frozen.)

On a similar note, I used to eat lunch in NYC at a place on 6th Ave in the
low 40s that served something called a "spinach burger." It cam in a pita
with tahini sauce, and was delicious. It was a combination of spinach and
some kind of non-meat substance. I'm not sure what they used in it--tempeh?
It didn't appear to be falafel. I wish I knew, because I'd love to make
them myself.