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Grandpa Pencil's Recipe

Spinach Stuffed Eggs


Spinach Stuffed Eggs


  • 225g Spinach fresh or frozen
  • 25g Parmesan Cheese
  • Salt and Pepper to taste
  • 75g Creamed Cheese
  • 8 hard boiled Eggs
  • Anchovy Fillets if desired


You will need
A saucepan, a mixing bowl, a wooden spoon, a sharp knife and a spoon



  • Cook the spinach, drain well and finely chop (prepare frozen spinach as per instructions)
  • Cut eggs in halves lengthways and remove yoke
  • Mash six of the yokes and puree with the spinach, cream cheese and parmesan
  • Fill the half eggs with the mixture
  • Garnish with yoke slices and/or anchovy




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Published by Robin A Cartledge ~ ABN 19 924 273 138 ~ Low Head, Tasmania ~ Contact/Comment