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Joined Date: Oct 19, 2011
"Great recipe, but I did a couple of things differently. I used frozen spinach, which made the process even easier. It''ll cut out the first section of the recipe (the wilting) since you can go right to sauteing. I found that 2 pounds of frozen spinach made a perfect amount of filling for the pie version (not sure if SaturdayCook made triangles) so""