Make Ahead

Cream of Spinach Bake

March 11, 2010
0 Ratings
  • Serves 4-6
Author Notes

This recipe is most definately a "cabinet vibration" creation as my boyfriend would call it and was simply put together with what was on hand, however is still one of those classic side dishes and comforting too! —JennT1981

What You'll Need
  • 1 dash non-stick cooking spray
  • 1/2 cup evaporated milk
  • 2 tablespoons evaporated milk
  • 1/2 cup reserved spinach liquid
  • 1 clove garlic, minced
  • 1 1/2 teaspoons unsalted butter
  • 2 1/4 teaspoons flour
  • 10 ounces frozen spinach, thawed and squeezed
  • 2 tablespoons grated parmesan, divided
  • 2 tablespoons shredded parmesan, divided
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons ricotta
  • 1 pinch nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Preheat oven to 350 degrees F.
  2. In small sauce pan heat milk, reserved spinach liquid and garlic over medium until garlic is tender, about 5 minutes.
  3. In a separate sauce pan heat butter over medium and add flour.
  4. Whisk and cook about 3 minutes.
  5. Slowly pour in milk mixture whisking constantly to prevent lumps from forming.
  6. Bring to a boil, reduce heat to low and simmer until slightly thickened, about 3 minutes.
  7. Stir in spinach, parmesan cheeses, cream cheese, ricotta, nutmeg, salt and pepper. Let spinach cook and flavors meld about 5 minutes.
  8. Lightly grease 4 (5oz.) oven proof ramekins and evenly scoop spinach mixture into each.
  9. Top off with remaining parmesan cheeses and bake 25 to 30 minutes, until golden and bubbly.
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