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!
Pegeen is a trusted home cook.asked about 3 years ago
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