Spinach Stuffed Cucumber Cases

READY IN: 1hr 10mins
Recipe by jonesies

Little cucumber "cups" filled with spinach mixture and served chilled. Taken from a local community cookbook "Pass the Plate" from Christ Episcopal Church (New Bern, North Carolina). Cooking time is refrigeration time.

Top Review by VegHeadCowbelly

These were a big hit! I used too much lemon juice on the "test run" and used about half the amount the second time through. These were great!

Ingredients Nutrition

Directions

  1. Peel and cut cucumber into 3/4 to 1 inch thick pieces and scoop out the seeds from one end of each cucumber piece, leaving the other end closed to form a small case or cup.
  2. Chill and dry the cucumber cases on paper towels, uncovered, in the refrigerator for at least one hour.
  3. Combine the remaining ingredients and fill the cucumber cases with the mixture.
  4. The cases can be filled an hour or two before serving.

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