Recipe Finder: Italian spinach, but not from Ciao Bella

Cindy Hazen asked for the recipe for Ciao Bella's Italian spinach and made it clear: No substitutes. Well, I have bad news and good news. And substitutes.

The bad news is that owner Paul Tashie says the spinach recipe is in the vault. He said he'll share some things, but not that one. The good news is that he says you are welcome to come in and watch it being prepared, so give him a call, Cindy, and set it up. 

And the substitutions are below. We have many Italian spinach recipes, way back to Cerrito's in the 1950s, which used canned spinach in the recipe. As noted in our files, back then canned was the option. It's very similar to the one from Pete & Sam's, which we're printing today.

Requests:

Pam and Tom Fisher would like the recipe for the buttermilk pie from Napa Cafe, so here's a call out to Glenda Hastings.

Bronwyn Morgan would like Jeff Dunham of The Grove Grill to share his recipe for dry fig and gorgonzola bruschetta--and that sounds delicious.

For now, let's cook up some Italian spinach and a creamy spinach casserole, all from our files. 

Want a recipe or have one to share? Email Jennifer Biggs at biggs@commercialappeal.com.

Spinach and Eggs Grisanti

Ingredients

1 package (10-ounce) frozen chopped spinach 

2 slices bacon

3 tablespoons olive oil

1 small clove garlic, minced

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon monosodium glutamate (Accent)

3 tablespoons freshly grated Parmesan cheese, divided

2 eggs

Directions

Cook spinach according to package directions. Drain thoroughly, pressing out as much of the liquid as possible. Saute bacon until crisp. Drain on absorbent paper.

Heat oil in skillet, with garlic. Cook until garlic is golden brown. Add the spinach, salt, pepper and monosodium glutamate and mix. Spread the spinach mixture over the bottom of the skillet and sprinkle with 1 tablespoon of the Parmesan cheese. Cook, turning spinach over, until very hot. Break in two eggs and keep turning the spinach until the eggs are cooked. Crumble and add the crisp bacon, stirring to mix.

To serve, drain off any excess oil from skillet. Turn spinach onto a warm serving platter and sprinkle with 2 tablespoons grated Parmesan cheese. Note: This recipe was published in a 1965's "A Treasury of Great Recipes" by Mary and Vincent Price; yes, the horror star was also quite the gourmand.

Bol a Pasta Spinach 

Ingredients

1 box (10 to 12 ounce) frozen chopped spinach 

3 tablespoons olive oil

1 large garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon white pepper

2 large eggs

Freshly grated Parmesan cheese for garnish

Thaw the spinach and squeeze out any excess water; set aside. In a skillet over medium heat, add the olive oil and garlic. Be careful not to let the garlic burn. Cook it until it is golden brown. Add the spinach and seasonings; saute for 3 to 4 minutes.

Break in the eggs and continue to saute and stir until the eggs are cooked and thoroughly mixed into the spinach. To serve, drain any excess oil and transfer to a serving platter. Be sure to serve hot. Sprinkle the Parmesan cheese over the top.

Pete & Sam's Italian Spinach 

Ingredients

1 package (10 ounces) frozen chopped spinach 

4 tablespoons butter or olive oil

2 cloves garlic

Parmesan cheese

1 egg, beaten

Cook spinach according to directions. Drain in colander, pressing water out. Melt butter or oil in skillet. Press the garlic into the oil and saute a few minutes. Remove garlic. Add spinach, salt, if needed, and stir into oil, sprinkling liberally with Parmesan cheese. Right before serving, stir the egg into the spinach and stir it in until cooked. Serve as a side dish to spaghetti, lasagna or manicotti. Note: Do not use an iron skillet or spinach will have a metallic taste.

Homestyle Spinach and Mushrooms

Ingredients

1 package Hidden Valley Original Ranch Salad Dressing & Recipe Mix

1 cup milk

1 cup mayonnaise

2 boxes (10 ounces each) frozen chopped spinach, cooked and well-drained

1 jar (4 1/2 ounce) sliced mushrooms, drained

1/2 cup shredded Parmesan cheese

1 cup crushed croutons, for topping

Directions

In a medium bowl combine salad dressing and recipe mix with milk and mayonnaise. Mix well. Cover and refrigerate 30 minutes to thicken. Combine dressing with spinach, mushrooms, and cheese in a 9-inch baking dish. Top with croutons. Bake at 325 degrees for 25 minutes or until thoroughly heated. Serves 4 to 6.

Source, all recipes: Files of The Commercial Appeal