"Alice Faber" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> Angela wanted me to buy some fresh spinach for green smoothies. And I
>> want
>> to make some stuffed shells. With spinach in them. I don't think I have
>> ever made the cheese stuffed shells from scratch. Way back before we
>> knew
>> of the food allergies, I used to buy frozen ones. And I can still do
>> that
>> for Angela but due to the eggs in them, I can't eat them.
>>
>> I have run across at least one recipe that doesn't require the egg. It's
>> just a mix of ricotta and parmesan cheese in it. Ah but the spinach
>> part.
>> All of the recipes I see call for frozen spinach, thawed and juices
>> squeezed
>> out.
>>
>> I have made plenty of lasagna using spinach. I know I have used frozen,
>> but
>> I also think I have used fresh. I remember just chopping it finely and
>> adding it to the cheese. But perhaps this would work differently in
>> lasagna
>> because you let it sit after baking and the juices would be absorbed? I
>> do
>> put other veggies in my lasagna and I do sauté them first.
>>
>> So my question is... Do you think I could just chop the spinach finely
>> and
>> add it to the cheese? Or should I cook it and cool it first?
>
> Cook the spinach first. Just wash the leaves and steam them until they
> wilt down. The volume change is dramatic. Then drain, squeeze the water
> out, and chop. If you don't do this, all the water the spinach loses
> when you cook it will make the stuffed shells soggy.
>
> On the other hand, I don't think leaving the egg out will make any
> difference.

Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
difference and not in a good way. The end result was a sloppy mess.