HERBED BAKED SPINACH
Parmesan cheese and garlic liven up this spinach dish, which goes well with met entrees and main-dish casseroles. Sometimes, I use broccoli as a spinach substitute. It's equally delicious.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter until onion is tender. Add garlic; cook 1 minute longer. Stir in the spinach, cream and milk. Remove from the heat; stir in 4 tablespoons cheese, bread crumbs, salt, marjoram and pepper. , Spoon into a greased 1-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until cheese is lightly browned.
Nutrition Facts : Calories 163 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 394mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
BAKED SPINACH & CHEESE
I like to use a bakers heat shield under this casserole so the bottom cheese doesn't get too brown, Nice spinach recipe
Provided by Bergy
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coarsely chop the spinach.
- Melt the butter over medium heat & when bubbly add onion& garlic.
- Saute for 2 minutes.
- Add spinach, salt & pepper.
- Cover & reduce heat to low steam for 3-4 minutes.
- Put half of the cheese into an 8" greased casserole dish.
- Add spinach, & nutmeg.
- Cover with remaining cheese.
- Bake in 350F for apprx 20 minutes or until cheese is browned.
Nutrition Facts : Calories 417.1, Fat 36, SaturatedFat 22, Cholesterol 105.2, Sodium 605.8, Carbohydrate 9.9, Fiber 3.1, Sugar 2.7, Protein 16.4
BAKED SPINACH
I have a problem with my middle child eating vegetables. He seems to have an aversion to 'green'. This is one way to get him to eat his spinach and the whole family loves it, too.
Provided by evelynathens
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Butter a 9 inch glass pie plate.
- Combine the eggs, bread crumbs, cream cheese, salt and nutmeg and stir in spinach, half and half and Cheddar.
- Transfer spinach mixture to pie plate and bake for 20-25 minutes, or until set and puffed slightly.
- Note: I sometimes fry up a few rashers of bacon until crisp, drain and crumble them into the spinach mixture.
Nutrition Facts : Calories 201.7, Fat 14.6, SaturatedFat 8, Cholesterol 175.1, Sodium 381.1, Carbohydrate 7, Fiber 1.4, Sugar 1, Protein 11.3
BAKED EGGS IN CREAMY SPINACH
"Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka," says Michael.
Provided by Michael Symon : Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350˚ F.
- Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
- Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.
BAKED SPINACH RAVIOLI
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.
- Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.
- Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes.
BAKED SPINACH
This spinach casserole is a very good dinner party recipe, and also makes a good family meal.
Provided by Joanna Wallbillich
Categories Side Dish Casseroles Spinach Casserole
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
- Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
- Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 12.2 g, Cholesterol 98.6 mg, Fat 12.4 g, Fiber 2 g, Protein 9.4 g, SaturatedFat 7 g, Sodium 396.8 mg, Sugar 2.4 g
BAKED SPINACH AND ZUCCHINI
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
- In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.
SPINACH DIP
This recipe came from our cookbook at the beauty shop where I work. We had many pot lucks, and every one wanted this and that recipe, so we all gave recipes and had our own book printed and sold them in the salon.
Provided by Kathy Strickland
Categories Potluck
Time 10m
Yield 3-4 Cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Thaw and drain the spinach.
- Squeeze the spinach with paper towels to remove excess water.
- Mix all ingredients together in a bowl.
- Let set in the fridge for a couple hours before serving.
- I like to serve it inside a hollowed out round loaf of bread.
- Scoop out the loaf and place dip inside.
- I use what I scoop out for making croutons.
- Serve with fresh vegetables.
BAKED POLENTA WITH SPINACH & GOAT'S CHEESE
This Italian vegetarian recipe is smart enough for a dinner party, but has just six ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7 and boil the kettle. In a bowl, mix the garlic and tomatoes with seasoning, then pour into a large baking dish. Place the spinach in a large colander and pour boiling water over until wilted. Rinse in cold water and squeeze out all the excess water you can with your hands. Roughly chop, season, and scatter on top of the tomatoes.
- Slice the polenta, then overlap on top of the spinach. Drizzle with the oil and bake in the oven for 10-15 mins. Scatter over the cheese and return to the oven for 5 mins more, or until the cheese is golden and bubbling.
Nutrition Facts : Calories 240 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium
BAKED EGGS WITH SPINACH & TOMATO
A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch
Provided by Good Food team
Categories Brunch, Main course
Time 20m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
- Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.
Nutrition Facts : Calories 114 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.43 milligram of sodium
TORTA RUSTICA WITH RICOTTA AND SPINACH
Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that's traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you're looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins's 2007 cookbook, "Cucina del Sole," is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)
Provided by Melissa Clark
Categories pies and tarts, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
- Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
- Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
- When ready to bake, heat oven to 375 degrees.
- Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
- In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
- In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
- On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
- Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.
BAKED CREAMY SPINACH
Even folks not find of spinach find this creamy casserole irresistable. It's a favorite of my family at the holidays.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large saucepan, saute onion in butter until tender. Add cream cheese and milk; stir until melted. Stir in 1 cup Parmesan cheese, cayenne, salt and pepper. Stir in spinach. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining Parmesan cheese. Bake, uncovered, 30-35 minutes or until hot and bubbly.
Nutrition Facts : Calories 194 calories, Fat 16g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 457mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.
BAKED CREAMY SPINACH DIP
I'm a fan of classic dishes but frequently tweak them a bit to suit my family's tastes. My cheesy spinach dip is a little lighter than other versions I've seen and pairs well with bagel chips. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 14 servings (1/4 cup each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place spinach in a colander over a bowl; squeeze dry, reserving 1 cup spinach liquid., In a large saucepan, heat butter over medium heat. Add garlic; cook 1 minute. Stir in flour until blended; gradually whisk in milk and reserved spinach liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1/4 cup Parmesan cheese, cream cheese, ricotta cheese, seasonings and spinach; cook and stir until blended., Transfer to a 1-1/2-qt. baking dish. Bake 25-30 minutes or until bubbly and top is lightly browned. Remove from oven; top with remaining Parmesan cheese. Bake 4-5 minutes longer or until cheese is melted. Serve with bagel chips.
Nutrition Facts :
BAKED HADDOCK WITH SPINACH
Make and share this Baked Haddock With Spinach recipe from Food.com.
Provided by mermaidmagic
Categories Egg Free
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook frozen spinach in a small amount of boiling water with 1 teaspoon salt, for about 5 minutes.
- Drain well, squeezing out excess water.
- In a medium skillet, melt butter or margarine over medium low heat.
- Add onions and sauté for about 5 minutes, or until onions are tender.
- Add spinach and nutmeg; cook for 3 minutes, stirring frequently.
- In a shallow, lightly buttered 2-quart casserole, arrange fish fillets in a single layer.
- Place a spoonfuls of spinach between haddock fillets.
- Place tomatoes around haddock fillets; sprinkle with herbs and remaining 1 teaspoon salt.
- Bake, uncovered, at 375° for 20 to 25 minutes.
- Fish should flake easily with a fork when done.
- In a small saucepan, melt 1 tablespoon butter or margarine.
- Saute 1 tablespoon finely chopped onion until tender.
- Add 3/4 cup reserved tomato juice and bring to a boil.
- Stir cornstarch into remaining 1/4 cup tomato juice then stir into boiling mixture.
- Continue cooking and stirring until mixture returns to a boil.
- Pour sauce over haddock fillets.
- Serve and enjoy!
BAKED EGGS WITH SPINACH, TOMATOES, RICOTTA & BASIL
Serve this Italian-inspired take on a shakshuka for an easy brunch. If you're not vegetarian, you could also add chorizo
Provided by Esther Clark
Categories Breakfast, Brunch, Lunch
Time 40m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10 mins until soft and translucent. Add the garlic and chilli flakes, and fry for 1 min more. Tip in the tomatoes, 1 tsp sugar and pesto. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.
- Heat the grill to high. Make eight gaps in the sauce with the back of a spoon and crack an egg into each. Dot over the ricotta and scatter with the parmesan. Cover and cook for 5 mins, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with the basil and serve with crusty bread for dunking.
Nutrition Facts : Calories 271 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
BAKED SPINACH ARTICHOKE DIP
This is a favorite at family get togethers. It's always gone in a flash! Serve with tortilla chips or petite sourdough French bread slices.
Provided by Kathy Berliner
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 25m
Yield 32
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
- Bake for 15 to 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 29.8 calories, Carbohydrate 1.9 g, Cholesterol 4.8 mg, Fat 1.5 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 138.7 mg, Sugar 0.1 g
BAKED FISH WITH SPINACH
No idea where I got this one, but it was easy & tasty. Add some rice and you've got a complete meal. I made this with seabass...delicious...but use your favorite fish.
Provided by karen
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Melt 1/4 cup of the butter in a large frying pan over medium-high heat.
- Add mushrooms and saute until limp.
- Add onion, dill, bread crumbs, salt, and pepper. Stir until thoroughly mixed.
- Add thawed and drained spinach, mix but do not cook spinach.
- Spray shallow round cake pan with cooking spray (or a similar pan with low sides).
- Spread spinach mixture over bottom.
- Arrange fish on top of spinach.
- Melt remaining butter and add lemon juice.
- Brush fish with lemon butter and bake, uncovered, basting several times with more lemon butter until fish flakes when prodded in the thickest portion with a fork. Cooking time is approximately 10 minutes per inch of fish thickness.
- Remove from oven and pour any remaining lemon butter over fish.
- Serve immediately.
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