Fresh spinach/2 packages of 10 ounce each frozen leaf spinach, thawed
1 Pound (With Some Fat)
1 1⁄2 Teaspoon
1 Clove (5 gm), finley minced
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.