|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||51%|
|Saturated Fat 23g||117%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Spinach is filled with vitamins and minerals and is one superfood that you should incorporate into your diet on a daily basis. Very low in calories but high in nutritional content, spinach is a great and versatile ingredient; great eaten raw in salad and smoothies, it is delicious when cooked in soups or casseroles. Our recipe uses a healthy amount of spinach and combines it with cream cheese and seasonings for a great side dish easily put together in 10 minutes.
Use fresh or frozen mixed greens, kale, or Swiss chard instead of spinach if you want, and serve it alongside steak, fish, or chicken. Or use it as a veggie addition to a baked potato to offer it in a vegetarian meal.
Gather the ingredients.
Preheat the oven to 350 F. Grease a 1-quart or 1 1/2-quart casserole dish and set aside.
Thaw the spinach in a colander under running water. Press or squeeze the thawed spinach to remove excess water. Alternatively, microwave the spinach according to the package instructions, cool for a few minutes, and press the leaves to remove the excess water.
Once the spinach is ready to use, combine it with the softened cream cheese and 1/4 cup of melted butter in a large bowl.
Spoon into the prepared casserole dish and sprinkle with bread crumbs and paprika. Drizzle with remaining 1/4 cup of butter. Taste for seasoning and add salt and pepper if needed.
Bake the casserole in the preheated oven for 25 minutes.
Serve hot and enjoy!
Using Fresh Spinach
- Frozen spinach is convenient and easy to use, but there's nothing like the flavor and texture of fresh spinach. Plan on about 2 1/2 to 3 pounds if you prefer to use fresh. Wash it, remove the stems, and chop it finely. Place a wide non-stick saucepan or skillet over medium-low heat and add the spinach, a little at a time, adding more as the first additions wilt down. The spinach is done when it has all wilted. Cool the cooked spinach in a colander and squeeze out excess moisture.
- You can choose to season the spinach while it cooks, with salt and pepper to taste, and a grated garlic clove.
Add one or more of the following suggestions to the spinach mixture:
- Chopped onions sauteed in butter or olive oil
- Ground nutmeg
- Fresh breadcrumbs seasoned with 1 teaspoon of Italian seasoning, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper
- Grated Parmesan cheese
- Boursin cheese (garlic and herb, black pepper, or basil and chive)
- Cheddar cheese (replace half of the cream cheese)
- Cubed cooked ham, shredded chicken, or shredded turkey. Add 2 cups of protein and use 1/2 cup of any shredded cheese to top the casserole before baking.
Use the spinach mixture in other recipes:
- Layer oven-ready lasagna noodles with the original spinach mixture, sliced mozzarella, and jarred red sauce. Top with breadcrumbs, ricotta salata, salt and pepper to taste, and a drizzle of olive oil before baking it at 400 F for 20 minutes (covered) and 30 minutes at 350 F (uncovered).
- Slice a fresh baguette lengthwise and use garlic butter on both sides, bake at 350 F for 5 minutes. Remove from oven and spoon spinach mixture on one of the sides, top with Brie cheese and bacon bits, and bring back to the oven for 15 to 20 minutes.
- Use the spinach mixture as a pasta sauce: Cook any short pasta of your liking, drain and mix with olive oil, salt, and pepper. Add spoonfuls of the spinach mixture and add grated Parmesan on top.