In article >,
"Julie Bove" > wrote:

> Angela wanted me to buy some fresh spinach for green smoothies. And I want
> to make some stuffed shells. With spinach in them. I don't think I have
> ever made the cheese stuffed shells from scratch. Way back before we knew
> of the food allergies, I used to buy frozen ones. And I can still do that
> for Angela but due to the eggs in them, I can't eat them.
>
> I have run across at least one recipe that doesn't require the egg. It's
> just a mix of ricotta and parmesan cheese in it. Ah but the spinach part.
> All of the recipes I see call for frozen spinach, thawed and juices squeezed
> out.
>
> I have made plenty of lasagna using spinach. I know I have used frozen, but
> I also think I have used fresh. I remember just chopping it finely and
> adding it to the cheese. But perhaps this would work differently in lasagna
> because you let it sit after baking and the juices would be absorbed? I do
> put other veggies in my lasagna and I do sauté them first.
>
> So my question is... Do you think I could just chop the spinach finely and
> add it to the cheese? Or should I cook it and cool it first?

Cook the spinach first. Just wash the leaves and steam them until they
wilt down. The volume change is dramatic. Then drain, squeeze the water
out, and chop. If you don't do this, all the water the spinach loses
when you cook it will make the stuffed shells soggy.

On the other hand, I don't think leaving the egg out will make any
difference.

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