- 2 (16 ounces) boxes frozen spinach thawed and squeezed
- 20 oysters
- 1 cup Parmesan
- 1 1/2 cups mayonnaise
- 10 strips bacon
Texture should be thick, if you overdo the mayonnaise add more Parmesan. Split oysters in half and line on a cookie sheet or in a baking pan. Top each oyster with enough of the spinach mixture to cover. Cut bacon with kitchen scissors, large enough to drape over top of oyster.
Bake in a preheated 350 degree F oven until bacon is crisp. Serve hot.
Recipe courtesy of Amy Lizzio
Recipe courtesy of Guy Fieri