4 Cheese Baked Spinach
"This is truly a delicious dish that can be served as a main dish for a vegetarian family such as alike my family, side or can also be served as an appetizer by spooning portions atop thin, thin slices of fresh, pumpernickel bread but either way you decide to serve it is awesome."
- Ready In:
- 22mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 large sweet white onion, finely chopped
- 1⁄2 cup feta cheese, crumbled
- 1⁄2 cup provolone cheese, grated
- 1⁄4 cup blue cheese, crumbled
- 2 tablespoons dill, chopped fresh
- 1⁄4 teaspoon nutmeg, ground
- 2 tablespoons breadcrumbs, fresh
- 1 egg yolk
- 3 tablespoons olive oil
- 2 (10 ounce) packages Baby Spinach, fresh ready-to-use
- 2 tablespoons parmesan cheese, grated
directions
- Preheat oven to 350°C (175°C).
- Lightly butter a 12-inch oval gratin pan or an 11 x 7-inch baking dish.
- Mix onion, feta cheese, provolone cheese, blue cheese, dill, nutmeg, bread crumbs, egg yolk and nutmeg in a small bowl. Set aside.
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add spinach and saute until wilted and juices evaporate, about 3 minutes. Transfer to strainer; drain well. Shake strainer up and down to remove as much liquid as possible.
- Arrange spinach in prepared baking dish. It will make a thin layer.
- Top with onion mixture.
- Sprinkle with Parmesan.
- Bake until heated through, about 20 minutes.
- Heat broiler. Broil spinach, about 6 inches from broiler element, until cheese is golden brown on top, watching closely to prevent burning, about 2 minutes.
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RECIPE SUBMITTED BY
Well lets see I'm a single mom of 2 my little girl whom is 8 and my little boy whom is 5. Just divorced, lets see I dance for a living; but I don't really mind it gives me a great paycheck and more time to spend with my babies.
I don't really have like a favorite cook book, but I've always cooked since I could remember, I learned from pulling up a chair to the counter top and watching both of my grandmothers both of which where profectional cooks as careers and my great-grandmother whom might as well took cooking as a career specially since she was the mother of 13 kids and pretty much spent all her time in the kitchen anyways. Some of my recipes I have revised to my own personal taste from my all of my grandmothers recipes; which is kind of cool becouse granny and her mother my nannie where both from Irland and my mama was born at Cherokee Reservasion, in North Carollina wich give me another side of learning how to cook great food besides American Indian food she also tought me about the type of food and how to cook it from the Blue Ridge Mountains; both of which have their own destintive taste and flair. I also learned how to cook Mexican and Tex-Mex food from living years in San Antonio, Texas and learned how to cook this type of food from my Step Grandmother and Step Father whom one grow up in Mexico and the other in Texas... I also grew up learning how to cook vegitarian since my dad is a hippy, lol,,, that was definitly interesting. And due to my X-Husband whom is Filipino tought me along with his mother and grand mother to cook some of their favorite dishes but I think my favorite one I learned from them was lumpia or also know as spring rolls here in the states and fresh lumpia....
