Spinach, Mushroom and Dill Triangles

Not rated
0 ratings

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.



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.

My Cookbook

Saved recipes: 0 edit / view


Post a Comment

* (not displayed)


* - required field

Where to Buy Our Products
Search the Website
Animal Care
Beyond the Plate
Organic Valley on Facebook and Twitter Follow us on Twitter Friend us on Facebook
Where to Buy Our Products
Organic Valley