Farmhouse Terrine With Spinach

• 1 bunch (8 oz) spinach, trimmed
• 1 tbsp butter
• 1 None onion, finely chopped
• 4 slices bacon, finely chopped
• 2 cloves garlic, crushed
• 1 tsp fresh thyme leaves
• 1/4 cup brandy
• 1 None egg, lightly beaten
• 1 lb ground pork
• 12 oz ground veal
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 tbsp finely shredded fresh sage
• 1/2 tsp ground allspice

1. Preheat the oven to 350u0b0F.
2. Drop spinach leaves into medium saucepan of boiling water; return to the boil. Drain. Drop spinach into large bowl of iced water; drain. Dry spinach leaves flat on paper towels.
3. Line 9 x 5-inch loaf pan with spinach leaves, leaving 2 inches overhang on long sides of pan.
4. Heat butter in medium skillet on medium heat. Cook onion, bacon, garlic and thyme, stirring, until onion softens. Add brandy; simmer, uncovered, until liquid is reduced by about one-third. Transfer to large bowl; cool.
5. Add remaining ingredients to onion mixture; season. Press mixture into loaf pan; fold spinach over meat mixture.
6. Cover pan with foil. Place pan in medium baking dish. Add enough boiling water to come halfway up side of pan. Cook about 1 1/4 hours or until terrine is firm and juices run clear.
7. Refrigerate overnight before turning out.

spinach, butter, onion, bacon, garlic, thyme, brandy, egg, ground pork, ground veal, parsley, fresh sage, ground allspice

Taken from recipes-plus.com/api/v2.0/recipes/36892 (may not work)