Spinach and Feta Pudding
| Yield: | 4 Servings |
| Categories: | Entrees, Main Dishes |
| 2 | lb | Fresh spinach or 2 10-ounce packages |
| Frozen chopped spinach, thawed | ||
| 3 | tb | Vermouth or dry white wine |
| 1 | tb | Olive oil |
| 2 | Shallots or scallions; minced | |
| 2 | tb | Whole-wheat pastry flour |
| 3/4 | c | Plain nonfat yogurt (6 ounces) |
| 1/2 | ts | Sea salt |
| 1/2 | ts | Freshly ground black pepper |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Cayenne pepper |
| 1 1/2 | c | Feta cheese (6 ounces); at room temperature |
| 2 | Eggs; lightly beaten | |
| 2 | c | Mornay Sauce Earthly Delights, |
| Prepared with feta cheese |
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