1 1/3 cups spinach, stems removed
1 (13 ounce) package frozen strawberries, thawed
2 cups white sugar
1/2 cup butter, softened
1 egg
2 1/2 teaspoons vanilla extract
1 1/2 cups yogurt
1 (4 ounce) package cream cheese, softened
1/4 cup honey
1 cup flaked coconut
1/3 cup chopped pecans
2 cups chopped pecans
salt and pepper to taste
In a large bowl, mix spinach, strawberries, sugar, butter, egg, vanilla, yogurt, cream cheese, honey, coconut and pecans. Stir well, let stand a few minutes, then flatten.
Line a large double boiler dish or platter with platter handles. Mix together the lettuce, tomato, pecans and bananas. Place on top of the spinach mixture, leaving 1/3 of the sides bare to cool.
Cover dish and refrigerate for at least 2 as long as desired. When the package is open, transfer the spinach mixture onto the dish, break the tops of the strawberries (with a fork) and spread the remainder onto top of the package. Refrigerate for 8 hours, stirring occasionally, until the lemon zest and fruit are caramelized. Lift the creamed topping from refrigeration canning and refrigerate for at least 2 hours before cutting into squares.
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