1-2 tablespoons olive oil. Spinach breakfast squares. You can also use them as a filling to make a quiche. 1 medium onion chopped (you can use green onions) 6 cups (10 oz) (284 g) fresh spinach or 1 (10 oz)package frozen (see notes) Place mixture in a large strainer to drain and let cool.
Spread over phyllo. Using a sharp knife, cut into 12 squares; cover and chill for 1 hour. Add spinach to the saucepan and cook just until wilted, about 2 minutes. Top with remaining phyllo, again spraying each sheet. Made with flaky puff pastry, these vegetarian cheesy rolls are quick to prepare and freeze well. Remove from the refrigerator 1 hour before baking. These spinach squares can be served as a main meal on days when you feel like breakfast for dinner. Spinach and Ricotta Rolls are great for entertaining or for easy snacks. In a bowl, combine, spinach, cheeses, 2 eggs, parsley, and salt. Cover and refrigerate overnight. Stir in salt, pepper, and oregano. I love an all-rounder recipe and these Spinach and Ricotta Rolls are just that. A hit with kids and adults alike.

Beat egg whites, 2 eggs, and milk; pour over casserole.


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