I found this post in my drafts folder, apparently abandoned during the rush of the holidays. It’s amazing how much life has changed in the intervening 6 weeks.
Yesterday was a very good day. I picked Mom up around noon, we stopped to pick up soup and sandwiches for lunch, then came back to the house to bake even more cookies. Lou took the package containing a stollen and some springerle for Uncle Gene to the post office; Mom was thrilled to share some of the Christmas goodies with him. After lunch, we got to work. Mom decorated the sugar cookies, put cinnamon buttons on the gingerbread men (and women), and added the fruit fillings to the filled cookies. We talked and laughed, reminisced about holidays past and family. I made her recipe for spinach turnover for dinner, we all shared a bottle of 2008 Loimer Reisling Kamptal (Austria).
Spinach Turnover
- 2 Tbsp butter
- 1 C minced onion
- 1 1/2 lb fresh spinach or 20 oz frozen leaf spinach
- 2 Tbsp flour
- 1 C milk
- 1 egg
- salt, white pepper and nutmeg to taste
- Chilled pastry dough (single crust)
- 1/2 C diced sautéed ham
- 1/2 C diced sautéed mushrooms
- 1/2 C grated Swiss cheese
Directions
- Preheat oven to 375°.
- Melt butter, add onions, cook 10 minutes on medium-low heat.
- Boil spinach 2-3 minutes. Drain and squeeze dry. Chop and add half the onions.
- To the remaining onions in the pan, add the flour and milk and cook to thicken. Whisk in the egg, salt, nutmeg and pepper to taste. Add the sauce to the spinach.
- Roll out the pastry. Spread the spinach mixture over half, top with ham, mushrooms and cheese. Fold pastry over and crimp edges. Cut some vent slits in the top, and brush with an egg glaze (beat 1 egg and 1 tsp water).
- Bake at 375° for 30 minutes or until golden.
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