1 lb. fresh leaf spinach or Swiss chard
1/2 tsp. salt
1 lb. mushrooms, quartered
4 medium tomatoes, peeled, seeded and diced
2 cloves garlic, minced
2 green onions, minced
1/2 cup chopped fresh parsley
1 tsp. dried thyme leaves
2 Tbs. butter or margarine

Directions

Spread spinach over bottom of lightly buttered, shallow 8- or 9-inch tart pan or square oven-to-table pan. Spread tomato mixture over center, allowing some of the green to show around edges. Dot with butter. (This much can be done ahead, covered and refrigerated for later heating and serving.)

Bake at 400 degrees for 15 to 20 minutes or until hot and bubbly. Serve hot.

Comments

Tips: Frozen leaf spinach may be substituted for the fresh, but the flavor will not be as good. Cook according to directions on package, then chop and drain. Proceed with recipe directions.

Course

Dinner

Servings

Time to prepare

15 Minutes

Difficulty

Easy

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