Martha Stewart Recipes
2 teaspoons olive oil, I use more
1 medium onion, diced
2-4 garlic cloves, minced
2 pounds spinach, 1 kilo, cleaned trimmed and coarsely chopped
½ cup milk
6 ounces cream cheese
3 plus dashes Worcestershire sauce
3 dashes plus tobasco sauce
(The Worcestershire and tobacco can be substituted with good Turkish spices and maybe soy sauce or a little rice vinegar).
¾ cup shredded mozzarella (I use stronger cheese)
Course salt and ground pepper
Baguette slices, breadsticks or crackers for serving
Preheat the oven to 425 F (200 C). In a large wok, heat oil over medium heat. Add onion and garlic and cook until lightly browned, about 5 minutes.
Add the spinach in two additions, allowing the first batch to wilt before adding the second batch. Cook until completely wilted. Transfer to a colander and drain, and press out excess liquid.
In the same wok, warm the milk over high heat, add the cream cheese and stir until melted. Add the spinach, Worcestershire, tobasco and ¼ cup of the mozzarella cheese. Put in a lightly greased pan and sprinkle remaining mozzarella over the top.
Bake until bubbly and golden brown, about 20 to 25 minutes.
