Baked Spinach With Three Cheeses

evelyn/athens's Note:

This can accompany a roast or can be served as an appetizer or even main course in its own right.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 1 cup finely chopped spring onion (leek can also be used)
• ½ cup crumbled feta cheese
• ½ cup grated edam cheese
• ¼ cup crumbled Roquefort cheese (if not using the Roquefort, up the feta by 1/4 cup) (optional)
• 2 tablespoons chopped fresh dill
• 3 tablespoons fresh breadcrumbs
• ¼ cup heavy cream
• 2 large eggs
• 3 tablespoons olive oil
• 2 (10 ounce) packages ready-to-use spinach , coarsely chopped

Directions:

1. Preheat oven to 350°F.
2. Lightly butter 11 x 7 x 2-inch baking dish.
3. Mix first 8 ingredients in large bowl.
4. Heat oil in large pot over medium-high heat.
5. Add spinach; sauté until wilted and juices evaporate, about 3 minutes.
6. Transfer spinach to strainer; drain well.
7. Let cool slightly and stir into bowl with cheese mixture, mixing well.
8. Empty spinach/cheese mixture into prepared dish.
9. Bake until heated through, about 30-35 minutes.

Reviews

[Georgia Girl]

This is one of the best things I have ever put in my mouth!! I did not have any edam so I used grated mozzarella and it was great. There was just a little leftover and I must confess that I hid it so I could have it the next day!! It was even great cold right out of the fridge. My family absolutely loved it so I will definitely be making this many times again.

[chia]

this was absolutely delicious! i loved the flavors of the cheeses and the spinach. i used scallions and gruyere cheese, i didn't have edam. i also grated some romano and added that as well. dd2's bf inhaled his portion! if i keep making great dishes like this one we'll never get rid of him :) i make this often-- p.s. they are now married and exoecting a baby any moment, lol.

[Chef #941480]

Superb! I made this for easter 09 and served it with Brisket in orange burgandy sauce. It complemented the flavors of the meat really well. After tasting how strong the feta was I decided to only use 1/2 cup of it and subtitute the Roquefort cheese with an parm/asiago mix. I couldn't believe how nice the dill tasted in this. It was really easy to make the morning of our party and refridgerate until it as time to bake for dinner. I will definately make this again.