This is very forgiving and keeps while sitting in the pan on the stove until you’re ready to reheat it and serve.
A wonderful accompaniment to the menu that it was published with: beef tenderloin in phyllo with peppercorn Boursin and mushroom duxelles wrapped in phyllo.
Having made this menu several times I can say 4 little green onions to 2 1/2 pounds of spinach ( think a stockpot full of spinach) with a tiny Briton lemon and nutmeg makes the best of frshspi a huge.
This recipe has too much scallion. I used 4 very small scallions and found that it over powered the taste of the spinach and the lemon.
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