Baked Italian Oysters Florentine

1 1/2 slices white bread
Cooking spray
1/3 cup sliced green onions
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/2 tsp. dried oregano
1/4 cup Italian-seasoned breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon fresh lemon juice
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
24 oysters shucked or on the half shell
8 lemon wedges
1 pound fresh spinach
2 tsp olive oil
3 cloves garlic, minced.

Preheat oven to 450°.

Wash spinach, saute till wilted in olive oil and minced garlic. Drain and divide into 4 scallop shells or spread in gratin dish.
Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 3/4 cup.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onions, parsley, and garlic; cook 5 minutes, stirring constantly. Remove from heat; stir in fresh breadcrumbs, Italian breadcrumbs, and the next 4 ingredients (Italian breadcrumbs through black pepper). Place 6 oysters over spinach and sprinkle breadcrumb mixture evenly over oysters.

Bake at 450° for 7 minutes or until the edges of the oysters curl. Serve with lemon wedges.



Number of Servings: 4

Recipe submitted by SparkPeople user MARGESLP.