BLARNEY STONE APPETIZER

Blarney Stone Appetizer image

"A real crowd-pleaser" is how Christine Halandras, from Meeker, Colorado, describes her baked spinach appetizer."Plus, it's so nice to make ahead of time," she adds. "You can quickly reheat it later or even serve it cold." The recipe makes a delicious vegetable entree or side dish, too-just cut the pieces into larger squares.

Provided by Taste of Home

Time 55m

Yield about 6-1/2 dozen.

Number Of Ingredients 13

Ingredients

1 large onion, chopped
3 tablespoons butter
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 eggs, lightly beaten
1 cup sliced fresh mushrooms
1/4 cup dried bread crumbs
1/4 cup crumbled feta cheese
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
Dash ground nutmeg
Salt and pepper to taste
2 tablespoons grated Parmesan cheese

Steps:

In a large skillet, saute onion in butter. Add the spinach, soup, eggs, mushrooms, crumbs, feta cheese, oregano, basil, nutmeg, salt and pepper. Spoon into a greased 9-in. square baking pan. Sprinkle with Parmesan cheese. , Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted in the center comes out clean. Cut into 1-in. squares.

Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 140mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.