I need to make a lot of spinach gratin for the upcoming Hannukah and Thanksgiving holiday period. Lizthechef's recipe, posted on this site:
I know how to squeeze spinach by hand but does anyone have any tips on speeding up the process for larger quantities? As recommended by the recipe and reader comments, the spinach will be defrosted frozen, not fresh spinach. Thank you!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)