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Friday, December 8, 2017

Happy Birthday Popeye and a Gift of a Spinach Recipe he would Love

Living in Southern Illinois with a husband who grew up in Chester Illinois, the home of popeye, I simply have to wish the sailor man a Happy Birthday. Elzie Crisler Segar creeated the fictional character of Popeye the Sailor. Popeye made his entrance January 17th, 1929 and since that time has appeared in theater, television and comic strips.

The one eyed sailor man is featured in his own comic strip. During the 1930s his popularity grew. Segar would pass away in 1938 but the comic strip would continue to grow with aide of other writers and artists. Popeye would be captured in a series of theatrical cartoon shorts for Paramount pictures in 1933. As time would go on Popeye would be featured in arcade games, advertisements and on products from spinach to candy. Robin Williams would star in a 1980 film as Popeye.

6 cup fresh spinach leaves trimmed, washed (230 g) see note for frozen/cooked spinach
3 cup boiling water
3 eggs
1/2 cup grated cheese (60g) - I used Cheddar, use grated parmesan or grated emmental for more cheese flavor
1/4 cup fresh herbs of your choice, finely chopped I used cilantro
1 cup Gluten Free Panko Crumbs (75 g)
1/2 teaspoon garlic salt

Preheat oven to  350 F (180 C).
Trim and wash the fresh spinach leaves.
Place the leaves in a large mixing bowl and over with boiling water. Cover and set aside for 3 minutes.
Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.
Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess
If too moist add slightly more crumb until easy to roll as ball with your hands palms.
Place the balls on a non-stick cookie tray covered with baking paper.
Bake at 350F (180C) for 15-20 minutes or until golden on the top.
Serve immediately or cold in luchboxes.
Serve with dips of your choice like pesto, hummus or homemade ketchup.

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