As soon as I saw this recipe I KNEW it was going on our menu ASAP as one of our Meatless Monday meals. Susan from Our Kitchen Inventions shared it at my Linky Party and it was love at first site. Then I fell in love all over again once I tasted it. If you love spinach and are looking for a meatless meal, a light dinner or a nice brunch idea give this one a try!
The original recipe comes from My Recipes and is the one shared here. I did, however, adapt it ever so slightly and reduced it a bit for the two of us…
Spinach-Cheese Bake
- 1 tablespoon butter, melted
- Cooking spray
- 2 (6-ounce) packages fresh baby spinach
- 1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
- 3/4 cup (3 ounces) shredded Monterey Jack cheese
- 1 1/3 cups all-purpose flour (about 5 3/4 ounces)
- 1 1/2 cups fat-free milk
- 1 cup egg substitute
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground red pepper
A good friend and client of Mr. Foodies just returned from Amish Country and brought us back a bag full of goodies. One of the things she brought back was a block of Sharp Cheddar Hoop Cheese. The timing couldn’t have been more perfect as I rarely have Sharp Cheddar in the house. I grated it early in the day to get this step out of the way.
Later in the day I got started by pulling out all the other ingredients. I didn’t have the Monterey Jack so I upped the Cheddar and I used two eggs in place of the egg substitute.
Pre-heat oven to 350°.
Melt butter and spray the baking dish with cooking spray. When butter is melted pour in to dish and tilt around to coat bottom and sides. Lay in spinach and top with cheese.
Combine remaining ingredients in a bowl.
Whisk to combine.
Pour mixture over spinach and cheese.
Bake 40 minutes or until golden brown.
**Mine came out much thinner than Susan’s did. I halved the ingredients but I used the recommended serving dish because I couldn’t get my spinach to squish down and I was afraid it would boil and spill over if I put it in the smaller dish. Next time I will give the spinach a rough chop so it will squish down further and bake it in the smaller dish. Thick or thin, it was still delicious. I served it with a crusty garlic bread and it was the perfect addition.
Make Popeye proud. Eat your spinach. Soon.
Yum! Wish my husband like spinach more. I think he would balk at the amount in this. I’ll have to make it to take to a dinner or party!
I’m making it again this weekend for brunch but I’m going to try Feta this time. Keeping fingers crossed it comes out yummy!
I tried this one too & loved it but I was amazed at how my husband raved about it. I mean, it has spinach in it! We had plenty left over which was perfect for quick lunch snacks.
Thanks for the “shout out” to us, and SO delighted that you enjoyed the dish! It’s one of those that we just can’t get enought of. We also were afraid of the “spinach overload” but it just seems to cook down OK. One thing to try is to “squash it” down a bit both before & after you pour the milky topping over it. Looks yummy with the bread.
Susan
Anytime! Thanks for sharing this one. I tried squishing it down. Guess my spinach was “springy”, lol! But, you’re probably right. As it warms it will start to wilt and should prevent spillage. Still a yummy dish that I can see us eating often!
Wow! That looks delicious! I love egg dishes, so I definitely will have to try this one out. And of course, I’ll be pinning this on Pinterest. :0)
You got to try it Juliet! And thanks for the Pin!
Nom, nom!!
That’s what I said, lol!
Cheese and spinach I’m in!!!
So easy and so tasty! I love those kinds of recipes!