1cut the breads in half’s, butter them, cut the garlic and the tomatoes into pieces and put them as well on the breads. cook the spinach in 50 ml hot water. after it’s cooked put it on the breads and top them with slices of cheese. then u bake everything in the preheated oven (ca. 180°C) for about 10 minutes. …buon appetito!
This salad is nutrient and antioxidant-packed, with healthy doses of fiber, iron, potassium, vitamin C, and beta-carotene. It's a delicious side that's a cinch to prepare.
Jill Cooks Spinach Meatloaf from "The Essential New York Times Cookbook"
CHOW.com Senior Food Editor Jill Santopietro is not a huge fan of meatloaf, but she's game for giving the version from The Essential New York Times Cookbook a try. Here she makes it for the first time. You can find Jill's adapted version of the recipe here if you want to try making it yourself.