PLEASE don't let the word 'spinach' turn you away from this recipe! I am not a huge fan of it but I LOVE this stuff. It is terrific as an appetizer and doesn't have to be stuffed in pitas. It's also great served on crackers. My MIL got this recipe from a friend and shared it with me a few years ago. It has been craved often since that time. ;)
Spinach Salad Pitas
2-10 oz. packages of frozen spinach
½ cup chopped celery
½ cup chopped onion
2 boiled eggs, chopped
1 cup shredded sharp cheddar
2 teaspoons prepared horseradish (not horseradish mustard, but the creamy kind)
½ teaspoon salt
2 teaspoons vinegar
1 ¼ cups mayonnaise
Thaw spinach and squeeze out the excess moisture. Add celery, onions, eggs and cheese. Mix remaining ingredients to make dressing. Combine and refrigerate overnight. Serve in pita pockets cut into quarters.
*Important* Slice pita pockets in half to fill. Once stuffed, slice again into quarters. Fill pitas no more than a couple of hours before serving or they will become soggy. Keep refrigerated.
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