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    You are in: Home / Recipes / Baked Spinach With Goat Cheese and Onion-Raisin Compota Recipe
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    Baked Spinach With Goat Cheese and Onion-Raisin Compota

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Zeldaz's Note:

    A recipe adapted from James Campbell Caruso's "Espana", published in New Mexico Magazine, May 2013. Serve this as a tapa or a side. Save the extra compota in the fridge for other uses, such as sandwiches or with cheese and crackers.

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    Baked Spinach

    • 1/4 cup olive oil
    • 2 cups about 4 ounces baby spinach leaves, stemmed
    • 4 garlic cloves, slivered
    • 6 ounces fresh goat cheese


    1. 1
      Make Compota: Warm oil in small skillet over medium heat. Add onion and sauté until translucent and soft (about 5 minutes). Stir in remaining ingredients and simmer 5 minutes. (Depending on moisture content of raisins, you may need to add 1 to 2 tablespoons of water to keep mixture from drying out.) Remove from heat and set aside. Can be made up to several days ahead and refrigerated.
    2. 2
      Preheat oven to 400°F.
    3. 3
      Cook Spinach:Warm oil in sauté pan over medium heat. Stir in spinach and garlic, and cook until spinach is wilted and garlic is fragrant (about 3 minutes). Cover pan if moisture makes spinach pop.
    4. 4
      Assembly: Divide spinach into 4 or 6 cazuelas (small terra-cotta dishes) or heatproof ramekins. Spoon equal amount of goat cheese over each and top with about 1 tablespoon compota. Bake until cheese is bubbly (about 5 minutes). Serve hot.

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    Nutritional Facts for Baked Spinach With Goat Cheese and Onion-Raisin Compota

    Serving Size: 1 (134 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 656.4
    Calories from Fat 330
    Total Fat 36.7 g
    Saturated Fat 12.1 g
    Cholesterol 33.6 mg
    Sodium 824.2 mg
    Total Carbohydrate 74.9 g
    Dietary Fiber 3.5 g
    Sugars 57.7 g
    Protein 12.4 g

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