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Pork Spinach Pate

New.Wife's picture
Ingredients
  Fresh spinach/2 packages of 10 ounce each frozen leaf spinach, thawed 1 Pound
  Minced pork 1 Pound (With Some Fat)
  Salt 1 1⁄2 Teaspoon
  Black pepper To Taste
  Ground mace 1⁄8 Teaspoon
  Ground allspice 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), finley minced
  Chopped parsley 2 Tablespoon
  Dried rosemary 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
Directions

Pour boiling water over fresh spinach, drain and chop fine or drain thawed spinach and chop fine.
Combine with pork.
Add remaining ingredients and blend well with hands.
Place in 3- to 4-cup baking pan or terrine, cover with buttered paper and bake in preheated moderate oven (325°F.) 45 minutes (do not overcook).
This pate can be served hot as a main course or cold as an appetizer.
It will keep in refrigerator 3 to 5 days.
Makes about 1 1/2 cups.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Interest: 
Healthy
Cook Time: 
45 Minutes
Servings: 
4

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