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St. Anthony Hotel’s Famous Spinach Pudding

From: Janet Gaffney’s The Art of Cooking

Ingredients:

10 ounces fresh spinach
1/2 cup celery, chopped
1/4 cup parsley, chopped
1 clove garlic, minced
3 eggs
2 cups bread crumbs, whole wheat
4 tablespoons olive oil
salt and pepper, to taste
extra oil and bread crumbs

Directions:

Wash the spinach and remove any tough stems. In the water that clings to the leaves, cook the spinach until just tender. Press spinach in a colander, reserving liquid, to get it completely dry.

Put spinach, celery, parsley and garlic in a grinder. This yields approximately 1 cup of spinach mixture. Mix this with eggs, bread crumbs, olive oil, salt and pepper.

Cut several thicknesses of cheesecloth, approximately 8x18 inches. Spread cheesecloth with additional olive oil, then sprinkle with enough bread crumbs to cover oil.

Spoon spinach on cheesecloth lengthwise along the edge. Gently roll the cheesecloth around the spinach. Tie both ends, and also the center if necessary.

Bring the reserved spinach liquid and enough water to cover the spinach roll to a boil. Add spinach roll and boil for 30 minutes. Cool. Spinach roll may be frozen at this point for future use.

When ready to use, slice place in a buttered casserole, cover, and heat at 350 degrees for about 10 minutes.

Makes 12 servings