The Cookbook

Bermuda Triangles

1 lbs frozen dough
2 lbs frozen chopped spinach, thawed and drained
2 large onions, chopped fine
1 large lemon, juiced
Salt and pepper
2 T+ olive oil

Preheat oven to 375.

Except the dough, mix all ingredients together, blending well, and set aside.

Roll dough into a tube of about 4”. Slice off from ends 1 ½” slices. Roll slices flat into circles. Put a generous helping of the spinach mixture in center of circle. Fold into a triangle, crimping edges well. Place up to 5 triangles on a greased cookie sheet (greased with olive oil). Bake 20 minutes until the dough almost begins to turn golden. Store airtight. May be served warm or at room temp.

crackertoes

Lori's Special Spinach

(from Guy Fieri)

2 tbsp. extra virgin olive oil
8 cups uncut baby spinach, raw
2 tbsp. minced garlic
1/3 cup chicken broth
2 tsp. salt
2 tsp. pepper
2 tsp. grated Parmesan

Heat olive oil in medium stock pot, when hot add spinach and chopped garlic. Cook until fully wilted, then add chicken broth and reduce. Season with S&P. Garnish with Parmesan and serve immediately.


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