Roasted Beets
3 CUPS PREP ago Duration: 30 minutes TOTAL TIME: 1 hour
2 teaspoons olive oil, plus additional for baking dish
1 onion, finely chopped
2 cloves garlic, minced
2 pounds spinach, well washed and coarsely chopped
½ cup milk
6 oz cream cheese, cut into pieces, softened
3 drops Worcestershire sauce
3 dashes hot pepper sauce such as Tabasco
¾ cup shredded mozzarella (3 ounces)
Coarse salt and freshly ground pepper
1 Preheat the oven to 425 ° F. Heat oil in a Dutch oven (or pot)
in the medium. Add the onion and garlic and cook, stirring occasionally,
until lightly browned, 5 to 8 minutes.
2 Add the spinach in two additions, the first game before leaving to dry
adding the next, cook until completely wilted, tossing frequently, 5
8 minutes. Transfer mixture to a colander, drain, pressing for
release of all excess liquid.
release of all excess liquid.
3 In the same pot, bring the milk just fire. Add the cream cheese
and cook, stirring, until melted, about 3 minutes. Add spinach,
Worcestershire sauce, hot sauce, pepper, and ¼ cup of mozzarella cheese and mix
to combine. Season with salt and pepper. Transfer mixture to a
lightly greased 1 ½ quarters of the cooking pot, sprinkle evenly with
remaining ½ cup mozzarella.
4 Bake in oven until cheese is bubbly and golden brown, 20 to 25 minutes.
Serve hot.
Per tablespoon: 26 calories, 1.9 grams fat, 1.3 grams protein, 1.2
