- 2 (13.5 ounce) cans spinach
- ½ medium onion, chopped
- 1 tablespoon butter
- ¼ cup dry bread crumbs
- salt and pepper (optional)
- 2 eggs, beaten (or ½ cup egg mix + ½ cup water, mixed)
1.Heat spinach and drain well.
2.While spinach is cooling, brown onions in butter for 4-5 minutes.
3.Combine the spinach and onions in a bowl with bread crumbs.
4.Season with salt and pepper, if desired, and add eggs.
5.Heat a nonstick pan and coat with cooking spray. Drop spoonfuls (about ⅓ cup) of spinach mixture into skillet and cook both sides until lightly browned.
- Spinach Canned by the US Department of Agriculture, public domain government resource -- original source of recipe