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Spinach Bake
If you read that title and make a face at 'spinach', then go. Leave now. There's nothing for you here. Good riddance!
Are they gone yet?
Okay, for the rest of you smart ones with good taste and fine manners, let me continue... Spinach Bake is an awesome, healthy, over-the-top tasty casserole that defies the old, Popeye stereotypes of this nutritional delight.
Bonez and I are meat eaters, okay? But we crave Spinach Bake at times. It's that good. Served with cheesy garlic toast, it's a no-meat, heavenly meal.
We went to the farmer's market this past weekend and came home with loads of goodness, including tons of fresh spinach. My heart pounded at the thought of Spinach Bake.
Are you ready to become addicted to a leafy, green, veggie dish?
Baked Spinach
Serves 8, but you'll want to keep it all for yourself.
- 1 bag spinach (or about 1 1/4 lb.)
- 1/2 c. diced onion
- 3 cloves garlic, minced
- 3 eggs, beaten
- 1/4 c. all-purpose flour
- 1 c. milk
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- 1 c. shredded Cheddar (or Provolone) cheese
- 1/2 c. dried bread crumbs (I prefer herb or Italian)
- 1/4 c. Parmesan cheese
- cooking spray, like Pam®
- Preheat oven to 350º. Spray a 2 quart baking dish with cooking spray.
- Wash spinach thoroughly and remove excess water. Wilt, or steam; and set aside.
- Sauté onion and garlic in a skillet over medium heat. Set aside.
- Wisk eggs, flour and milk together till smooth. Add salt, pepper, and Cheddar cheese; mix well.
- Add onions and garlic to eggs; mix. Stir in spinach.
- Pour in the casserole dish and sprinkle with bread crumbs and Parmesan cheese. Spritz with Pam for a nice, brown top.
- Bake for 50-60 minutes. Test doneness by touching the top; it should be springy, yet firm.
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