Recipe by mollypaul
Hollanders like plain, substantial food and lots of it. This tasty vegetable dish comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 lbs fresh spinach
- 2 rusks, crushed
- 2 eggs, hard-cooked and sliced
- 1 tablespoon butter (more to taste)
- salt and pepper, to taste