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Baked Spinach and Shrimp (Greek-style)

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• Ingredients:
• 1 1/2 pounds fresh spinach, thoroughly washed and tough stems removed
• 2 1/2 tablespoons extra-virgin olive oil
• 2 shallots, minced
• 1 can (15 oz.) chopped tomatoes, juice drained off
• 2 tablespoons chopped fresh dill
• 1/2 pound crumbled feta
• 2 pounds medium-sized shrimp, shelled and deveined
• Hot cooked rice (4 servings)

Method:

Preheat oven to 400 degrees F. and lightly grease a 1 1/2 quart baking dish.

Wash the spinach and place in a large stockpot with just the water clinging to its leaves. Cover and steam over medium-high heat, until completely wilted, about 5 or 6 minutes. Stir occasionally. Drain well and pat dry. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the shallots and garlic and saute about 4 minutes. Stir in the tomatoes and dill. Then add the spinach and half of the feta. Season with salt and pepper to taste. Stir in the shrimp.

Transfer the spinach mixture to the prepared casserole. Crumble the remaining cheese over the top.

Bake for about 30 minutes, or until the shrimp are white and firm.

Ladle over the rice and serve your Greek-Style Baked Spinach and Shrimp while still hot.

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