Along with spinach, carrots, and white beand, this vegetable spread also includes onion, mushrooms, and zucchini. A food processor makes it fast and easy to put together.
Prep Time: 15 minutes
Cook Time: 1 hours, 15 minutes
Ingredients:
- 2 (10-ounce) packages frozen chopped spinach
- 2 medium-size carrots, peeled and cut in 1-inch chunks
- 1 small yellow onion, peeled and quartered
- 1/4 pound mushrooms, wiped clean and halved
- 3/4 pound zucchini, scrubbed and cut in 1-inch chunks
- 2 stalks celery, cut in 1-inch chunks
- 1 (1-pound 3-ounce) can white kidney beans, drained
- 2 eggs, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 hard-cooked egg, peeled and chopped (optional garnish)
Preparation:
Preheat oven to 350 degrees F. Line a 9 x 5 x 3-inch baking dish with non-stick foil.Cook frozen spinach according to package directions. Place a fine-meshed sieve over a heat-proof bowl and drain spinach, reserving the liquid. Press the spinach to remove all excess moisture. Reserve 1/4 cup of the spinach liqiud.
In a food processor fitted with the metal blade, pulse the spinach, carrots, onion, and mushrooms about 8 times, until finely chopped. Pour into a large bowl.
Place zucchini, celery, and white kidney beans into the same food processor bowl and pulse 8 times to finely chop. Add to the spinach mixture along with the beaten eggs, salt, and pepper. Mix until thoroughly combined.
Pour into prepared baking dish. Cover top with a piece of heavily-buttered wax paper (buttered side down) cut to fit snugly inside the dish. Place baking dish inside a larger pan. Pour hot water into the larger bottom pan to rise 1-1/2 inches up the side of the filled baking dish. (This is called a bain-marie or water-bath.) Carefully place the pan on center rack of the oven and bake uncovered for 1 hour and 15 minutes.
When done, remove inner pan from the water bath to a cooling rack. Take off the top piece of waxed paper and let cool to room temperature. When cool, invert pate onto a serving dish and carefully peel off foil. Cover and refrigerate 4 hours.
Before serving, remove pate from refrigerator and let stand at room temperature for 30 minutes. Garnish with chopped hard-cooked eggs and serve with your choice of crackers or toasted bread rounds.
Yield: 25 servings
