Creamed Spinach Gratin
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 (10 ounce) bags fresh spinach or 4 bunches fresh spinach, stemmed,thoroughly rinsed to remove sand,spun dry,and torn into 1 inch pieces
- nonstick cooking spray
- 1 cup chopped onion
- 2 -3 cloves garlic, peeled and minced
- 1⁄2 cup tub-style light cream cheese, at room temperature
- 1⁄2 teaspoon dried oregano, lightly crushed
- 1⁄2 teaspoon salt or 1/2 teaspoon seasoning salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 medium tomatoes, sliced about 1/4 inch thick
- 2 -4 tablespoons toasted pine nuts or 2 -4 tablespoons slivered almonds
- 1⁄4 cup dry breadcrumbs
- 2 tablespoons finely grated fresh parmesan cheese
directions
- Preheat oven to 375 degrees F.
- Spray a large Dutch oven with cooking spray and place over medium heat.
- Add onions and garlic and saute 3-4 minutes.
- Add spinach, cover, and cook 2 minutes or until spinach wilts.
- Add cream cheese, oregano, salt or seasoned salt, and pepper.
- Cook, uncovered, for an additional minute or until cream cheese melts, stirring to combine.
- Spoon spinach mixture into a 1 quart gratin dish or shallow casserole coated with cooking spray.
- Arrange tomato slices on top of spinach, and sprinkle with toasted nuts, breadcrumbs, and Parmesan cheese.
- Bake at 375 degrees F for 30 minutes or until topping is golden brown.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!