Spinach Pate

2 lb Fresh Spinach
1/2 cup Chopped Shallots
1 tsp Minced Garlic
3 Egg
3/4 cup Heavy Cream
1/2 cup Bread Crumbs
1 tsp Salt
1/4 tsp Ground Pepper

*** Cook spinach in boiling water till tender. Drain, rinse in cold water, squeeze with your hands to remove moisture. Chop coarsely. In food processor or blender, puree cream, eggs, shallots and garlic. Add bread crumbs, salt and pepper to puree mixture. Mix in spinach and blend well. Butter a one quart casserole dish or 8x5 inch loaf pan. Pour spinach mixture into prepared pan. Place loaf pan into a large baking dish. Fill dish halfway with water around the loaf pan. Bake in a 350F oven for one hour. Cool and then refrigerate. Unmold pate onto serving dish. Serve with french bread or crackers.

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Cajun Country -- New Iberia, Louisiana