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Spinach Filling

Yield Makes 1 1/2 cups


  • 2 tablespoons olive oil
  • 2 cups firmly packed baby spinach
  • 3 large Roma tomatoes, chopped
  • 4 garlic cloves, finely chopped
  • 3 hard-boiled eggs, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

How to Make It

  1. Heat oil in a large skillet over medium-high heat until hot; add spinach, tomato, and garlic. Cook 3 minutes or until spinach wilts. Remove from heat and let cool; drain if necessary. Stir in eggs, salt, and pepper.