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Cheesy Spinach Casserole

Thrifty.Chef's picture
Ingredients
  Fresh spinach/2 packages (10 ounces each) frozen chopped spinach 20 Ounce (Two 10 Ounce Package)
  Butter/Margarine 5 Tablespoon
  Ricotta cheese/Small-curd cottage cheese 1 Cup (16 tbs)
  Egg 1
  All purpose flour 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Grated parmesan cheese 3 Tablespoon
Directions

1. Preheat the oven to 425°F. Trim the fresh spinach of coarse stems and blemished leaves, and wash it.
2. Place the spinach in a large (6- or 7-quart) pot with just the water that clings to the leaves, and cook, covered, for 5 minutes, or until it is just limp. If you are using frozen spinach, cook according to package directions. Drain the cooked spinach in a sieve or colander, pressing out most of the liquid from the spinach with the back of a large spoon. Chop the spinach fine.
3. Melt 3 tablespoons of the butter in the same pot. Remove from the heat. Add the chopped spinach, ricotta cheese, egg, flour, salt, pepper, and nutmeg. Beat with a spoon until thoroughly mixed.
4. Place the mixture in a buttered 8" x 8" x 2" baking dish. Dot with the remaining 2 tablespoons of butter, and sprinkle the top with the Parmesan cheese. Bake, uncovered, for 10 minutes, or until the cheese melts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Spinach
Interest: 
Healthy

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