SEPHARDIC SPINACH FILLING (GOMO DE ESPINACA)

      Title: SEPHARDIC SPINACH FILLING (GOMO DE ESPINACA)
  Categories: Miamiherald, Vegetables, Ethnic, Jewish, Sephardic
       Yield: 2 1/4 cups
  
       3 tb Olive or vegetable oil
       1 md Yellow onion or 6 scallions
            ;chopped
       1 pk Frozen spinach (10oz); thaw
            -and squeezed or
       1 lb Fresh spinach or Swiss chard
            -washed, stemmed and chopped
       2 lg Eggs; lightly beaten
     1/2 c  Mashed potatoes or finely
            -chopped walnuts
     1/4 c  Chopped fresh parsley/dill
            About 1/2ts salt
  
   Heat oil in a large skillet over medium heat.  Add the onion and saute
   until soft and translucent, 5 or 10 minutes. Let cool. Stir in the
   remaining ingredients.
   
   Nutritional info per 2tb: 41 cal; 1.4g pro, 2.4g carb,
       3.1 g  fat(65%)
   
   Source: Miami Herald, 9/5/96 formatted by Lisa Crawford

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