by Laraine Perri
from Fine Cooking #116, pp. 22-23
Anyone who's ever bought a pricey 6-ounce package of spinach from the supermarket knows that it cooks down to next to nothing. That’s why the 2-1/2-pound bag of prewashed baby spinach from the warehouse store is a deal among deals: For about $5 you get an abundance of the incredible shrinking green to cook or to eat raw. You’ll have to act quickly, though, since fresh spinach lasts just a handful of days. To get started, try the recipes that follow. Our Greek spinach and feta pie, luxurious spinach and leek sauté with scallops, and Japanese-inspired chilled side dish promise to help you turn that giant heap of greens into something sublime.
|Seared Scallops with Creamy Spinach and Leeks|
|The big buy:
What: Baby spinach.
How Much: A 2-1/2-pound bag.
How to Store: Refrigerate spinach in its original bag for up to five days.
|Puff Pastry Spanakopita|
Photos: Scott Phillips