Spinach Popovers Popover: 2 eggs 1 c flour 1 c milk 1/2 salt Filling: 2 c frozen, chopped spinach, thawed 1 c finely diced broccoli 1 tsp minced fresh parsley 1 Tbsp butter 1/2 tsp salt Pre heat oven to 450 F. Generously grease 6 custard dishes. Beat the eggs, flour, milk, and salt until smooth; do not overbeat. Fill the custard dishes half full. Bake 20 minuets. Decrease temp to 350 F; bake an additional 20 minutes. Remove from custard dishes immediately. While popovers are baking, prepare the filling. Place the spinach, broccoli and parsley in a small sauce pan with 1 inch of water. Cover, simmer for 3 minutes. Drain thoroughly. Add butter and salt. Split popovers. Fill each popover. Note: muffin tins can be used instead of custard cups Yeild: 6 popovers