Preheat oven to 425 degrees F (220 C). Bring a large stockpot of water to a boil. Lightly oil a 10-inch pie plate and set aside.
Put the spinach in a large colander. Pour the boiling water over the spinach. Toss the leaves until they are all wilted. Press the spinach down in the colander until most of the liquid has been extracted. If your colander is not large enough, you may want to wilt half the spinach at a time.
Transfer the spinach to a cutting board and coarsely chop it. Put the spinach in a bowl and sprinkle the flour over it. Stir well to combine. Stir in the broth, parsley, 1-2 Tbsp of olive oil, garlic, salt, and pepper.
Transfer the spinach mixture to the prepared pie plate. Sprinkle it with the bread crumbs and drizzle it with olive oil. Bake for 20 minutes, or until the top is lightly browned and the mixture is sizzling. Serve hot.
ADVANCE PREPARATION NOTES: This dish can be assembled and held at room temperature for up to 1 hour before baking, or it can be covered and refrigerated for up to 24 hours.
Adapted from The Mediterranean Vegan Kitchen by Donna Klein.
|Serving Size: 1 Serving (317g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (66%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 714.7mg||25 %|
|Potassium 7.9mg||0 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.9g|
|Protein 0.3g||0 %|
Powered by: USDA Nutrition Database
Calories per serving: 47
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