Menger Hotel Spinach Loaf

Oxmoor House
1 loaf


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4 cups finely chopped fresh spinach, cleaned (about 2 1/2 pounds)
2 cups fine dry breadcrumbs
1 cup finely chopped onion
6 eggs, separated
1/2 cup butter or margarine, melted
1 teaspoon salt
1/2 teaspoon pepper
Lemon slices
Fresh spinach leaves


Combine chopped spinach, breadcrumbs, and onion, and set aside.

Beat egg yolks until thick and lemon colored. Add butter, salt, and pepper. Add spinach mixture; mix well. Set aside.

Beat egg whites (at room temperature) until stiff but not dry. Gradually add spinach mixture to egg whites; fold gently until well blended. Spoon into a lightly greased 8 1/2- x 4 1/2- x 3- inch loaf pan.

Place loaf pan into a 12- x 8- x 2-inch baking dish; pour hot water into dish to a depth of 1 inch. Bake at 350° for 50 minutes or until wooden pick inserted in center comes out clean. Invert spinach loaf onto a serving platter, and garnish with lemon slices and fresh spinach leaves.

Created date

February 2010