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INGREDIENTS

2 Eggs ; beaten
1 ts Fresh ground black pepper
1 Clove garlic, crushed
1/4 c Whole wheat pastry flour
1/3 c Rice wine vinegar
1/4 c Fine bread crumbs, toasted
1 c Feta cheese, crumbled
2 Scallions, sliced
1/3 c olive oil
1/2 ts Fresh dill weed snipped
10 oz Spinach washed and dried
2 tb Ons, fresh or frozen
1 Clove garlic, crushed
1 ts Honey

Servings

INSTRUCTIONS

First, make the cheese patties by placing the farmer cheese, feta cheese, garlic and dill in a blender or food processor. Blend until well combined. With a tablespoon and floured hands, form the cheese into 2 large or 4 small patties. Spread the flour in a shallow plate, the egss in a shallow bowl and the bread crumbs in another plate. Carefully dredge each patty in flour, them dip in the egg, and finally roll in the bread crumbs, gently pressing so the crumbs adhere. Dip each patty once more in the egg and coat again with crumbs. Place patties on a lightly oiled baking sheet and refrigerate until 20 minutes before serving. Preheat the oven to 350#161#F. Bake the cheese patties until well browned (about 20 minutes). While the patties are baking, prepare the dressing. Place the garlic, vinegar, raspberries, honey, oil, and pepper in a jar with a tight-fitting lid. Shake vigorously until well emulsified and set aside. Arrange the spinach leaves and scallions in a large bowl and toss with the dressing. Divide the spinach between the plates and top each with a hot cheese patty. Grind fresh black pepper over each and serve immediately with a basket of hot French bread. COMMENTS: John and I adore this! Nutr. Links: 0 0 0 0 1646 0 196 0 0 1232 0 0 0 0 0 Per serving (excluding unknown items): 692 Calories; 54g Fat (68% calories from fat); 21g Protein; 36g Carbohydrate; 231mg Cholesterol; 867mg Sodium Recipe by: The Garden of Earthly Delights Cookbook Posted to EAT-L Digest 28 Jan 97 by "McNamara, Kelly" on Jan 29, 1997.

NOTES

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Raspberry Spinach Salad with Baked Crusted Cheese

2  Eggs beaten
1 ts Fresh ground black pepper 
1  Clove garlic, crushed 
1/4 c Whole wheat pastry flour 
1/3 c Rice wine vinegar 
1/4 c Fine bread crumbs, toasted 
1 c Feta cheese, crumbled 
2  Scallions, sliced 
1/3 c olive oil 
1/2 ts Fresh dill weed snipped 
10 oz Spinach washed and dried 
2 tb Ons, fresh or frozen 
1  Clove garlic, crushed 
1 ts Honey

First, make the cheese patties by placing the farmer cheese, feta cheese,  garlic and dill in a blender or food processor. Blend until well combined.  With a tablespoon and floured hands, form the cheese into 2 large or 4  small patties.    Spread the flour in a shallow plate, the egss in a shallow bowl and the  bread crumbs in another plate. Carefully dredge each patty in flour, them  dip in the egg, and finally roll in the bread crumbs, gently pressing so  the crumbs adhere. Dip each patty once more in the egg and coat again with  crumbs. Place patties on a lightly oiled baking sheet and refrigerate until       20    minutes before serving.    Preheat the oven to 350#161#F. Bake the cheese patties until well browned  (about 20 minutes).    While the patties are baking, prepare the dressing. Place the garlic,  vinegar, raspberries, honey, oil, and pepper in a jar with a tight-fitting  lid. Shake vigorously until well emulsified and set aside.    Arrange the spinach leaves and scallions in a large bowl and toss with the  dressing. Divide the spinach between the plates and top each with a hot  cheese patty. Grind fresh black pepper over each and serve immediately with  a basket of hot French bread.    COMMENTS: John and I adore this!    Nutr. Links:    0 0 0 0 1646 0 196 0 0 1232 0 0 0 0 0  Per serving (excluding unknown items): 692 Calories; 54g Fat (68% calories  from fat); 21g Protein; 36g Carbohydrate; 231mg Cholesterol; 867mg Sodium    Recipe by: The Garden of Earthly Delights Cookbook    Posted to EAT-L Digest 28 Jan 97 by "McNamara, Kelly"  <kmcnamara@LIGGETT.COM> on Jan 29, 1997.

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Nutrition

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Serving Size: 1 Serving (494g)
Recipe Makes: 2 Servings

Calories: 509
Calories from Fat: 306 (60%)

Amt Per Serving		% DV

	Total Fat 34.1g	45 %
	Saturated Fat 9g	45 %
	Monounsaturated Fat 16.1g
	Polyunsanturated Fat 4.5g
Cholesterol 1057.5mg		325 %
Sodium 357.7mg		12 %
Potassium 440.5mg		12 %
Total Carbohydrate 15.1g		4 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 13.2g
Protein 33.7g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 509

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