1 (4 ounce) bag fresh spinach, rinsed
3/4 cup water
1/2 medium onion, quartered
3 tablespoons chopped fresh parsley
1 cup apricot preserves
1 cup shredded mozzarella cheese
1 cup chopped fresh parsley
1 cup shredded mozzarella cheese
1 cup chopped fresh basil
1 cup chopped fresh thyme
1 (16 ounce) can whole kernel corn, undrained
In a medium saucepan, combine water, onion, parsley and apricot preserves. Bring to a boil over medium heat. Stir in cheese, and reduce heat to low. Remove from heat, cover and let stand 5 minutes.
Stir in mozzarella cheese, parsley cheese and basil. Transfer mixture to a 2 quart casserole dish. Sprinkle with mozzarella cheese, parsley cheese and basil. Sprinkle with thyme. Cover and refrigerate at least 2 hours or overnight.