noodles and spinach bake

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Noodles and Spinach Bake

 

Recipe By :Sonia Uvezian

Serving Size : 6 Preparation Time :0:00

Categories : New Import Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound spinach

1/4 cup olive oil or butter

1 medium onion -- finely chopped

2 tablespoons finely chopped fresh dill

salt and white pepper -- to taste

8 ounces medium egg noodles

4 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups milk

1 cup plain yogurt -- at room temperature

8 ounces gruyere cheese -- grated

or parmesan cheese

 

1. Wash the spinach thoroughly under cold running water, discarding the tough

stems and bruised leaves. Do not dry. Chop the spinach and set aside.

 

2. In a heavy skillet heat the oil or butter over moderate heat. Add the onion

and saute until soft but not browned, stirring frequently. Add the spinach and

dill, cover, and simmer about 10 minutes or until tender, stirring occasionally.

Season with the salt and pepper. Remove from the heat and reserve.

 

3. Cook the noodles as directed on the package. Drain thoroughly. Return to the

pan and toss gently but thoroughly with 2 tablespoons of the butter. Set aside.

 

4. In a small saucepan melt the remaining 2 tablespoons butter over low heat.

Add the flour and cook about 2 minutes, stirring constantly. Gradually stir in

the milk, then the yogurt. Cook gently until the sauce is smooth, thickened, and

heated through. Stir in 3/4 cup of the cheese. Season, to taste with additional

salt and pepper. Remove from the heat.

 

In a buttered casserole arrange alternate layers of noodles, spinach, and cream

sauce, beginning and ending with noodles. Sprinkle the top with the remaining

cheese. Bake in a preheated 375F oven about 45 minutes or until lightly browned.

 

Source:

" Book of Yogurt: International Collection of Recipes 1978 "

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Per Serving (excluding unknown items): 543 Calories; 34g Fat (55.9% calories

from fat); 23g Protein; 38g Carbohydrate; 3g Dietary Fiber; 112mg Cholesterol;

322mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2

Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Here is an Armenian version of a dish that is encountered throughout

much of the Middle East, Balkans, and Russia. Serve it either as a luncheon main

course or as an accompaniment to poultry or meat.

 

Nutr. Assoc. : 0 0 0 0 0 530 0 0 0 0 0 0

 

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