By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Spring is almost here, and it’s time to think about taking advantage of all the fresh greens soon to be available.

Popeye isn’t the only spinach lover out there. This mild-flavored green combines well with a large variety of ingredients and is featured here in appetizers, a casserole and a fresh salad.

Frozen spinach can be used in all but the salad recipe, but fresh is always the first choice when you can find it.

The fact that spinach is very good for you is just an added bonus.

Spinach Phyllo Triangles

For filling, cook the spinach, onion, and garlic according to spinach package directions. Drain well in a colander. Press mixture with the back of a spoon to remove excess moisture. Combine spinach mixture with feta cheese and oregano.

Place one sheet of phyllo dough on a cutting board or other flat surface. Lightly brush with some of the melted butter. Place another sheet of phyllo on top; brush with butter. (Keep remaining phyllo covered with plastic wrap until needed.)

Cut the two layered sheets lengthwise into three equal strips, each 14 inches long. Spoon one well-rounded teaspoon of filling about one inch from an end of each dough strip. To fold into a triangle, bring a corner over filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Repeat with remaining phyllo, butter, and filling.

Place triangles on a baking sheet; brush with butter. Bake in a 375 degree F oven about 15 minutes or until golden. Serve warm.

Makes 36 triangles (18 appetizer servings).

Make-ahead directions: Prepare Phyllo Triangles through step three. Place the unbaked triangles in a covered freezer container; freeze for up to three months. Brush with additional melted butter and bake as directed. Do not thaw the triangles before baking.

Spinach Salad with Strawberries and Pecans

Toss spinach with sliced strawberries, pecans, and cheese, if using.

Combine dressing ingredients in a jar; shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.

Spinach Pinwheels

• 2 (10 oz.) packages frozen chopped spinach, thawed, drained and squeezed dry in paper towels
• 8 oz. cream cheese, softened
• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1 envelope ranch dip mix
• 1 jar bacon bits (or to taste)
• 4 green onions, chopped
• 1 (8-ct.) package 10-inch flour tortillas

In medium mixing bowl, combine cream cheese, sour cream and mayonnaise. Beat in dip mix. Add green onion, bacon bits and spinach (broken up into small clumps).Mix thoroughly. Spread mixture onto tortillas, leaving a 1/2″ space around edge. Roll up each tortilla tightly, and wrap each in plastic wrap. Chill for several hours or overnight. To serve, cut off ends and cut into 1/2″ slices.

Ladybird Johnson’s Spinach Casserole

Preheat oven to 375°F.

If using fresh spinach, wash spinach and drain. Cook damp spinach in a hot skillet until wilted; chop coarsely.

Combine spinach with cheese, onion, cream and four tablespoons of the butter. Add salt and pepper to taste. Place mixture in a shallow, buttered 1 1/2-quart baking dish.

Mix cracker crumbs with remaining two tablespoons melted butter and sprinkle over spinach mixture.

Bake for 20 to 30 minutes or until golden and lightly crusted.