2 (10 ounce) bags Cut 'N Clean Greens Curly Spinach
1 stick (1/2 cup) butter
1 onion, finely chopped
2 eggs, well beaten
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1/4 teaspoon (2 squirts) Tabasco (or other hot pepper sauce)
1/4 teaspoon freshly ground pepper
Pinch of salt, to taste
1/4 cup freshly grated or shredded Parmesan cheese
3/4 cup fine fresh bread crumbs
Heat oven to 350 degrees. Mist a 10-inch square shallow baking dish (or equivalent size) with non-stick spray and set aside.
In a large skillet, melt butter over medium heat. Sauté onions in butter until transparent but not brown, about 10 or so minutes. Add spinach greens, and cook for several minutes, stirring and turning, until spinach is wilted down.
In the meantime, as spinach mixture is cooking, in a large bowl mix eggs, thyme, garlic, Tabasco, pepper, salt and Parmesan cheese. Stir in bread crumbs. When spinach is wilted, stir spinach mixture into bread crumb mixture and mix all ingredients together thoroughly. Spoon into prepared baking dish and bake, uncovered, for about 30 minutes.
VARIATION #1: To make Eggs Florentine, spoon Spinach Rockefeller onto buttered toast points and top with poached eggs. Used that way, this recipe will serve 8-10.
VARIATION #2: For a different texture in the finished dish, add chopped artichoke hearts (canned, drained) and chopped water chestnuts (canned, drained) before baking.
VARIATION #3: Serve a spoonful of Spinach Rockefeller on a broiled fresh tomato slice. Simply sprinkle thick tomato slices lightly with garlic salt (one slice allotted for each person), place slices on a greased baking pan and broil the slices until hot but still firm. For a fancy presentation, serve the slices on a warmed platter.