Spinach Filling

Recipe from



2 packages (10 oz. each) frozen leaf spinach
1 onion (1/2 lb.)
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 cup fat-skimmed chicken broth
1/4 cup whipping cream or half-and-half (light cream)
1/4 teaspoon fresh-grated or ground nutmeg
Salt and pepper


Thaw spinach and squeeze out as much liquid as possible. Coarsely chop spinach. Peel and chop onion. In a 10- to 12-inch frying pan, frequently stir onion, 1/4 cup water, and butter until onion is slightly browned, about 5 minutes. Remove from heat and mix flour with onion, then smoothly stir in chicken broth and whipping cream. Season with nutmeg. Stir over high heat until boiling, about 2 minutes. Add spinach, mix well, and season to taste with salt and pepper. Use hot or cold.


November 1998
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