Pork Spinach Pate Recipe

Summary

Cooking Time45 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Fresh spinach/2 packages of 10 ounce each frozen leaf spinach, thawed1 Pound
 Minced pork1 Pound (With Some Fat)
 Salt1 1⁄2 Teaspoon
 Black pepper To Taste
 Ground mace1⁄8 Teaspoon
 Ground allspice1⁄8 Teaspoon
 Ground cloves1⁄8 Teaspoon
 Garlic1 Clove (5 gm), finley minced
 Chopped parsley2 Tablespoon
 Dried rosemary1⁄4 Teaspoon
 Dried thyme1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 285 Calories from Fat 181

% Daily Value*

Total Fat 20 g31%

Saturated Fat 7.4 g36.9%

Trans Fat 0 g

Cholesterol 65.8 mg

Sodium 887.6 mg37%

Total Carbohydrates 6 g2%

Dietary Fiber 3.2 g12.8%

Sugars 0.6 g

Protein 21 g42.2%

Vitamin A 225.9% Vitamin C 72.6%

Calcium 15.5% Iron 28.9%

*Based on a 2000 Calorie diet

Directions

Pour boiling water over fresh spinach, drain and chop fine or drain thawed spinach and chop fine.
Combine with pork.
Add remaining ingredients and blend well with hands.
Place in 3- to 4-cup baking pan or terrine, cover with buttered paper and bake in preheated moderate oven (325°F.) 45 minutes (do not overcook).
This pate can be served hot as a main course or cold as an appetizer.
It will keep in refrigerator 3 to 5 days.
Makes about 1 1/2 cups.
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