Spinich Pinwheel appetizers

Our computer went haywire after some thing happened on some update. I had to reload everything and on the email I could not find the paper with our pass words for it. Its hell getting old and can't find stuff. A long with that we had to make something for the reception at the Crystal Springs Art show and I had to wait on getting the computer back up and running.
Here is the pinwheels they looked real pretty and would look real festive for Christmas with a sliver of red pepper rolled in the middle for color.
2 10 oz frozen chopped spinach, thawed and drained and squeezed dry with paper towels.
1 8 oz cream cheese softened
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope ranch dip mix
1 jar bacon bits or to taste
4 green onions chopped
1 8 count flour tortillas
Mix cream cheese,sour ream and mayonnaise
add green onions bacon bits and spinach mixing thoroughly
spread mixture onto tortillas leaving 1/2 inch all around edge
roll up tightly and wrap in plastic
chill over night or at least several hours
cut end off and slice in 1/2 or 1/4 size.

Spinich and artichokes

This is a repeat as when I posted it the first time I did not have a photo.
It is also a recipe that was very popular a few years ago. Its some cheesy goodness.
10 0z box of frozen spinach
1 pkg of cream cheese cut in cubes
1 Tablespoon butter
1 small onion chopped
1 small jar marinated artichokes drained and chopped
1 teaspoon garlic
1 cup Parmesan cheese
1/2 cup mozzarella cheese
mushrooms chopped(optional)
To taste
salt
pepper
Greek seasonings (Cavenders)
Parsley
Basil
Red pepper,white pepper
Pre heat oven to 350
Cook spinach according directions on box, Pour in a colander and drain well.
In same pan melt butter and cook onion till clear then add artichoke and garlic stirring about 2 minutes. Now add spinach till warm.
Turn off heat and add cut up cream cheese and 3/4 of the Parmesan and mozzarella cheese, mushrooms, heavy cream blending well. Add seasonings to taste.
Pour into ovenproof dish, sprinkle with rest of Parmesan cheese and bake for 15 to 20 minutes till hot and bubbly. We also add mushrooms and mozzarella cheese

Sauteed Spinach

Along with the dish yesterday we had sauteed spinach. This really cooked down to nothing compared to how it started
3 tablespoons extra virgin olive oil
5 cloves garlic chopped
2 lb spinach
salt and pepper
Heat oil in skillet over med heat.
Place garlic in skillet and cook till golden brown add spinach in handfulls and season with salt and pepper cover and cook till spinach releases its liquid stirring till wilted and water has evaporated.

Spinach and tomato pie

This was another winner and worthy to put up on the net a good brunch or for us a weekend breakfast for Sat and Sunday. This is a recipe from the Zaar of course, we did tinker with it a bit to suit our taste. (Hot).
Also can’t wait to try with a real homegrown tomato.

1 pkg. frozen chopped spinach
1 3 oz. pkg. of cream cheese softened
5 eggs slightly beaten
1-cup sharp cheddar cheese grated.
¼ cup chopped green onion
Pinch of salt and pepper (to taste)
2 teaspoons parsley
We added two cloves roasted garlic and a sprinkle of red pepper flakes.
1 tomato
One 9-inch deep-dish pie shell
¼ cup parmesan cheese (we added more)

Drain and squeeze as much water as you can of spinach
Combine all ingredients but tomatoes and parmesan cheese together and pour in pie shell.
Place thinly sliced tomatoes on top and then sprinkle parmesan cheese. (We bet some bacon would be good sprinkled on top and will try it next time).
Bake in preheated oven at 350 for 35 min or until done.

Ground Beef and Spinich Pasta Bake

Looking for dishes not using the oven much and came across this one.
We added a can of corn and a home grown tomato and more parmesan cheese.
We felt it was lacking and could have used something to kick it up a notch.

Ground Beef and Spinach Pasta Bake
by Sackville
25 min 10 min prep
SERVES 4
2 teaspoons oil
1 onion, chopped
250 g ground beef or
ground pork
2 (400 g) cans chopped tomatoes
1 teaspoon garlic powder
2 teaspoons chili flakes
salt and pepper, to taste
10 ounces frozen spinach
200 g tagliatelle pasta noodles (or other pasta)
1/3 cup grated parmesan cheese
Sauté the onion in a deep frying pan for 1-2 minutes, then add the ground beef.
Cook until beef is browned, then add the tomatoes, spices, salt and pepper to taste.
Simmer for 3-4 minutes, then add the spinach and simmer 3-4 minutes more.
Adjust seasonings to taste.
Meanwhile, boil and drain the pasta according to directions on the package.
Combine the two and place in a baking tray.
Sprinkle the cheese over the top and bake in a hot oven until melted and the dish is pipping hot, about 5 minutes.
Serve with a salad and garlic bread.

SPINACH AND ARTICHOKES: by Will Martin

This is one of our favorite recipes.

10 oz. Box of frozen spinach
pack of cream cheese
1 tablespoon of butter
1 small onion, chopped
1 small jar of marinated artichokes, drain and chopped
1 teaspoon of chopped garlic
1 cup of Parmesan cheese
¼-cup heavy cream

To Taste
Salt
Pepper
Greek season
Parsley
Basil
Red pepper, White pepper

To double dish use two boxes of spinach and two jar of artichokes and 2 cups of Parmesan cheese. Not the cream cheese or seasons.

Pre heat oven to 350 degrees
In a pan, cook spinach according to directions on box. Pour in to a collinear and drain well. Squeezes out as much liquid as possible.

In same pan melt butter and cook onion a little, then add artichokes and garlic and cook a little.
Add cooked spinach and heat up.

Turn off the heat and add cut up cream cheese and ¾ of Parmesan cheese and heave cream, blend well.
Add seasons to taste.

Pour in to an ovenproof dish and sprinkle the rest of the Parmesan cheese on top. Cover and bake for 15 to 20 minuets, until hot and bubbly.

This is good to put in Little Mushrooms or Portabella Mushrooms add some Mozzarella cheese and bake for 15 to 20 minuets at 350.