Spinach Loaf

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This was excellent! A hit with vegetarians. I think making sure you get the moisture out of the spinach is key.

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This was a complete mess, what a waste of time & money on ingredients. After attempting to try this bland unappealing dish, this pile of green goo went straight in the trash. Both my husband & I were appalled. Worst Giada recipe ever.

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I find it a little rediculous to write a bad review on a spinach recipe when you don't like spinach. This is an awesome recipe, and my entire family loves it!! I didn't make any changes, may try a couple variations in the future, but this is a keeper.

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I love spinach, so I had to try it. Organic spinach makes a big difference in taste. I used dry oatmeal instead of bread in the milk and eggs and it worked fine, and I processed it with the spinach. It was really good, I would probably make it again, when I have the time.

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Not worth all the work :(

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Overall, the recipe was good. I would not say it was a 5 star dish, but that's probably because I'm not a huge lover of spinach. I did substitute almond milk for whole milk, which worked great. The flavors were nice and the egg was a great surprise in the middle. I would probably make it again if I knew someone was coming over for dinner who loved spinach.

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This one is a "Keeper". Lots of oohs & aaaahs when you slice it and reveal the "surprise" inside. I did make two additions.... sautéed very finely minced garlic in butter until just crispy golden than drizzled over a single slice on plate which made for a pretty presentation as well as a wonderful flavor boost. Also blended about 3 handfuls of potato chips to food processor along with Parmesan cheese for final topping on loaf before cooking. This made for a delicious top crust that added an additional color contrast to the spinach and egg.

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It was so pretty on the show and anything with spinach is going to be a hit on my table.

I did change up things a little bit. I added some chard to make the 3 lbs to give a bit of a different texture / taste, as well as some lemon peel to brighten the spinach. Both worked great.

I also made as a garnish, a swirl of balsamic glaze - and when I was serving up seconds, people wanted the glaze again. But put the glaze on the bottom, otherwise it ruins the white and yellow of the egg!

Bravo to Giada, her aunt and of course Nana Luna.

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This smells AMAZING while its baking. Loved this recipe, will definitely make again and again!!! Thanks Giada!!

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This recipe is somewhere between good and not so good so I was generous and gave it three stars. Perhaps it's my personal taste. I am a seasoned cook and followed directions exactly and I believe it came out exactly the way it should; however, this recipe is not worth the effort as the taste is not anything to write home about.