June 24, 2012
2 Tbsp oil
1 small onion, diced
1 clove garlic, crushed
1 lb (450 grams) frozen spinach, defrosted
¾ cup heavy cream
salt and black pepper, to taste
1 loaf French Baguette
mozzarella and cheddar cheese, shredded
1. Make the Creamed Spinach. Heat the oil in a frying pan over a medium flame. Add the onion and garlic and sauté them until they are soft, about 5 minutes. Add the spinach and cook for two minutes. Add the heavy cream and cook for 8–10 minutes, until the sauce is reduced. Season with salt and pepper to taste.
2. Assemble Grilled Cheese: Slice the baguette. Place a tablespoon of creamed spinach on each slice and top with a generous sprinkling of cheese. Transfer the slices to a baking sheet and bake at 400°F (200°C) until the cheese melts.
Leah Schapira is the co-founder of CookKosher.com, a rapidly growing online kosher recipe exchange. A finicky eater as a child, her cooking education began in her mother’s kitchen at age eight. At 21, she spearheaded a community cookbook fundraiser, with sales of over 12,000 copies. A self-taught cook and seasoned international traveler, she has been the food editor for two popular Jewish weekly magazines. Leah shares her love of cooking through articles, through her website, through cooking demos and classes, and now through her latest creation — Fresh & Easy Kosher Cooking. She resides in New Jersey with her husband and children.
This recipe appeared in Mishpacha Magazine, Issue 144.