My mom’s in town for the weekend and I asked her to help me make something that I loved as a kid and continue to love well into my adult life. Here’s her recipe for what we called “Popeye Patties” and this recipe should serve six (or three and a very hungry/reminiscent Ted):
- 1 lb ground beef (I prefer 93/7 and I suppose you could use turkey if you really wanted to, but it would come out dry if you ask me)
- 1 box frozen chopped spinach thawed and drained
- 1/2 cup shredded cheddar cheese
- 1 egg
- 1 can cream of mushroom soup (condensed is fine)
- 1/2 cup flour
- cooked egg noodles or rice (optional)
Heat a pan with olive or vegetable oil
Preheat your oven to 350 degrees
Combine the hamburger, spinach, egg, and cheese in a bowl and make them into patties and then dredge them in the flour. Put the dredged patties in the pan and brown them on each side. Once browned, place the patties in an oven-safe container (9×9 baking pan or lasagna pan) and bake for 30 minutes.
After you’ve browned all of the patties, take the pan off the burner and let cool for a few minutes. Once cool, combine the cream of mushroom soup and one can’s worth of water into the pan and mix with the left over drippings from the patties.
When the 30 minutes have elapsed, pour the gravy made from the cream of mushroom soup and drippings over the patties, making sure that you cover the patties with the gravy as well. Continue baking for 10-15 minutes.
While I prefer to cover egg noodles with the patties and gravy and eat them that way, you could just as easily serve with, or over, rice.