Spinach Mold

Name: Spinach Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 pkg. lemon gelatin; 1 c. hot water; 1 1/2 tsp. vinegar; 1/2 c. mayonnaise; 1/2 tsp. salt; 1/2 tsp. pepper; 1 pkg. frozen chopped spinach (10 oz.); 1 c. cottage cheese; 1 tsp. minced onion; 1/2 c. finely cut celery

Eats Now Editorial Team · Vegetarian

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Spinach Mold – a delicious recipe with lemon gelatin, water, vinegar, mayonnaise, salt, pepper. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 pkg. lemon gelatin
1 c. hot water
1 1/2 tsp. vinegar
1/2 c. mayonnaise
1/2 tsp. salt
1/2 tsp. pepper
1 pkg. frozen chopped spinach (10 oz.)
1 c. cottage cheese
1 tsp. minced onion
1/2 c. finely cut celery

1
Dissolve lemon gelatin in hot water.
2
Add vinegar, mayonnaise, salt and pepper.
3
Refrigerate.
4
Cook, drain and cool chopped spinach.
5
When jello has cooled, beat until fluffy.
6
Add cottage cheese, onion, celery and spinach.
7
Crushed bacon may be added. Mix together and pour into mold.
8
Refrigerate.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. lemon gelatin, 1 c. hot water, 1 1/2 tsp. vinegar, 1/2 c. mayonnaise, and more.

Yes, Spinach Mold falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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