Blarney Stone Appetizer
Similar to spanakopita, this baked spinach appetizer can be made ahead of time. It can quickly be reheated later or even served cold. The recipe makes a delicious vegetable entree or side dish, too—just cut the pieces into larger squares. From Christine Halandras: Meeker, Colorado. Recipe published as Blarney Stone Appetizer in Country Woman March/April 1999.
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- 1 large onion, chopped
- 3 tablespoon(s) butter
- 2 10-ounce package(s) frozen chopped spinach, thawed and squeezed dry
- 1 10 3/4-ounce can(s) condensed cream of mushroom soup, undiluted
- 4 eggs, lightly beaten
- 1 cup(s) sliced fresh mushrooms
- 1/4 cup(s) dried bread crumbs
- 1/4 cup(s) crumbled feta cheese
- 1/8 teaspoon(s) dried oregano
- 1/8 teaspoon(s) dried basil
- Dash ground nutmeg
- Salt and pepper to taste
- 2 tablespoon(s) grated Parmesan cheese
- • In a large skillet, saute onion in butter. Add the spinach, soup, eggs, mushrooms, crumbs, feta cheese, oregano, basil, nutmeg, salt and pepper. Spoon into a greased 9-in. square baking pan. Sprinkle with Parmesan cheese.
- • Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted near the center comes out clean. Cut into 1-in. squares. Yield: about 6-1/2 dozen.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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