Bundles Of Spinach
|Nitrite free bacon||1⁄2 Pound|
|Soft goat cheese/4 ounces farmer cheese and 2 ounces ncotta||6 Ounce|
|Onions||3 Medium, coarsely chopped|
|Garlic||3 Clove (15 gm), finely minced|
|Freshly ground pepper||To Taste|
|Spinach||4 Pound (Loose With Stems)|
Take 4 pieces of bacon, about 2 inches long, cut into 12 strips and set aside.
Cut the remaining bacon into small pieces.
Cook the bacon with the onions and garlic over medium low heat until crisp.
When crisp, drain off all the grease, reserving for later use.
Clean spinach by removing tough stems and washing the spinach three times to remove sand.
Cook spinach in large pot without additional water until spinach is just wilted.
Remove one fourth of the spinach from the pot and place remaining spinach in a colander.
Remove all of the liquid from the quarter portion of spinach by placing in a towel and squeezing tightly.
There should be about 1/2 cup.
Place this spinach in bowl either with goat cheese or mixture of ricotta and farmer cheese.
Blend in food processor or mix thoroughly in bowl.
Add bacon mixture; adjust seasoning and stir in 2 tablespoons bacon fat.
Place spinach that is drying in colander onto a towel and lightly remove excess water.
Place 12 equal mounds of this spinach on either a wooden board or clean counter.
Flatten them each into small rectangles.
Season with salt and pepper.
Place 1 tablespoon of spinach cheese mixture on each bundle and roll up, sealing ends.
Do not worry if spinach does not entirely enclose mixture; it doesn't matter.
Place bundles seam side down in baking pan and lay one of the reserved strips of bacon across each widthwise.
Refrigerate, if desired.
To serve, return to room temperature and bake at 350 degrees 15 to 20 minutes to heat through and crisp bacon strips.
NOTE TO COOK: Carry to party on baking sheet, wrapped in foil and bake.
Goat cheese gives much more flavor to dish than farmer cheese.