Oh, I was very pleased with this!!! I was a bit nervous about making it, but it was so straightforward! my DH also said, restaurant quality! It made three big logs, and gave me plenty to use for next day and for lunch boxes, esp for me, who adores spinach!! I'd like to add that nutmeg is pretty much a standard spice with spinach, I nearly always add it to spinach, whatever I'm making. Thank you for quite a 'show-off' recipe, Catherine, I will make this for guests and I know I'm going to get quite a lot of "I can't believe you made this!!" Made for PAC Spring 2008
Holy buckets! Catherine, you could open a restaurant and serve only this. We (Chef #456507 and I) followed your recipe to the letter, except that we were able to make four logs instead of three. Even our fussiest eater -- a 96-year-old auntie -- asked for a second helping. As an aside, it took about 40 minutes at 180 degrees Centigrade for the logs to become golden. Thanks for such an outstanding recipe that will become a regular here. Made and reviewed for Pick a Chef. And, please, don't anyone tell Nana.
I love spinish and have tried all kinds of different recipes with spinish and this is the best I've had yet,Nana should be proud, Great jod Catherine!
I won't tell Nana! It's wonderful, thank you for posting.
Nutmeg IS traditional, but it's just as traditional to leave it out for those who don't like it.... just as I have to leave both the nutmeg and the mint out, as DH dislikes both. But I added ricotta instead of feta as I had 1 lb of fresh to use up, lots of garlic and onion , also fresh oregano and basil. I also added a few flakes of dried chillies - not for kids. Using ricotta instead of feta made it even creamier and softer and lower fat.
Thanks for posting.
This was good, I'm not so sure about the nutmeg though, it seemed a bit strange. I'd say if you're not too crazy about nutmeg leave it out. Other than that I liked it.