Spinach, Mushroom and Dill Triangles

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Servings: 12

A trip to the farmers' market will get you the main ingredients for this early season appetizer; the spinach and mushrooms are bound in a savory, firm custard that you can eat with your hands. (It also doubles as a buffet or brunch item.) If fresh morels are available, by all means use them; brown crimini mushrooms are also excellent.

Ingredients

2 tablespoons Organic Valley Butter
4-6 ounces fresh mushrooms, finely chopped
1 pound fresh spinach, stems removed
6 large Organic Valley Eggs, beaten
1 cup Organic Valley Half-and-Half
3 tablespoons chopped fresh dill
¹⁄₃ cup minced green onions
¹⁄₃ cup Organic Valley Shredded Parmesan
salt & pepper to taste

Directions

Heat oven to 350 degrees. Butter an 8 1/2-by-12 1/2-inch baking dish (or one that is similarly sized). Heat 2 tablespoons butter in large skillet over medium-high flame. Add mushrooms and cook, stirring often, until they're tender and any liquid that accumulates has evaporated. Cool 10-15 minutes.

Blanch spinach in large pot of boiling water just until it wilts, 30-60 seconds. Drain and rinse with cool water. Use your hands to squeeze liquid from the spinach

Finely chop the blanched spinach. Combine it with remaining ingredients, including cooled mushrooms. Spread mixture evenly in prepared pan. Bake until barely set, about 25 minutes. Cool 10 minutes. Cut into 18 squares then cut each square into two triangles. Serve warm or at room temperature.

Copyright by Terese Allen