Sharon Slota
Loraine Grether
Karn DeMilio Northrup
Victoria Serra Sherstad Konradsen


1 10 oz. Package Frozen Chopped Spinach (thawed) -or- 1 lb. Fresh greens, your favorite
1 Tbs. Vegetable Oil -or- Ghee
8 oz. Package Sliced Mushrooms
1 Cup Chopped Onion
1 Clove Garlic Minced; add more or less to taste
1/2 Cup Plain Low-Fat Yogurt
1 Tbs. All-Purpose Flour
3 Eggs (beaten)
8 oz. of your favorite Cheese (grated)
1/2 Tsp. Salt
Generous Dash Pepper
Generous Dash Nutmeg

For added zip, grate fresh horseradish to taste


Preheat oven to 375 degrees. Place spinach in colander to drain. Press out all liquid with the back of a spoon. Heat oil in medium skillet, saute mushrooms until golden brown. Remove and set aside. Add onion and garlic, cook until soft but not browned. Combine yogurt and flour in a 2-cup measuring cup, works the best. In large bowl, add spinach, mushrooms, onion and remaining ingredients. Mix well. Pour into a glass baking dish or quiche pan. Bake about 40 minutes or until a toothpick inserted comes out clean.

I like to make this the day before and leave in the large bowl overnight to allow ingredients to mingle.

I always double this recipe because it is soooooooo goooooooood!!!!!!

Victoria....November 23, 2005