Prep 5 mins
Cook 20 mins
My great-aunt made this for lunch when I was visiting and I loved it. It was not like anything else I'd had (was only in my 20s at the time) and, fortunately, she willingly shared her recipe. I haven't tried it w/ fresh spinach but I think it would be even better. (Recipe is easily doubled) EDITED TO ADD: I made this using parmesan cheese for a holiday dinner and loved it. Also left off the bread crumbs and didn't miss them a bit!
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 2 tablespoons finely chopped onions
- 2 beaten eggs
- 1⁄2 cup milk
- 1⁄2 cup shredded sharp American cheese
- 1⁄4 teaspoon salt
- 1⁄2 cup buttered soft breadcrumbs
- Combine spinach, onion, eggs, milk, cheese, salt, and pepper.
- Turn into 9x5x2" loaf pan; top w/ buttered crumbs.
- Bake at 350 degrees for 20 minutes or til knife inserted halfway between the side of the pan and the center comes out clean.
I'll not rate this because although it was good, it just wasn't to our taste. And taste is certainly a personal thing!
I'm not sure I drained my spinach enough, because mine turned out extremely wet. It also took longer to cook than I expected, even at 400 degrees. I used a mixture of cheeses and didn't use the breadcrumb topping.
Amazing! I first found this recipe in the Betty Crocker cookbook. I typically use sharp cheddar cheese, extra pepper, and a little less salt. I did notice that certain brands of spinach don't need draining; to prevent those batches from drying out while baking, I sometimes cover the dish while baking or toss in some extra milk. Thanks for posting!