Prep 15 mins
Cook 20 mins
-----This recipe is a current entry in the RSC contest. Please add your review only between Friday, Feb 22nd-Sun, Feb 24th to preserve fairness in the contest. If you would like a reminder of when to review sign up here: http://www.recipezaar.com/bb/viewtopic.zsp?p=3510230. Photos should not be added until Feb 27th.
- 2 (16 ounce) bags frozen leaf spinach, not chopped
- 4 tablespoons butter
- 2 tablespoons chopped shallots
- 4 tablespoons all-purpose flour
- 2 1⁄4 cups low-fat milk
- 1⁄4-1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon cayenne chili pepper flakes
- 6 ounces smoked gouda cheese, shredded (1 1/2 cups )
- 2 egg whites
- Thaw spinach and drain off any liquid; set aside.
- Preheat oven to 400.
- Lightly grease a 1 1/2 qt casserole.
- In a saucepan, over medium heat, melt the butter.
- Add the shallots and sautee until soft.
- Add the flour and stir vigorously.
- Slowly whisk in the milk.
- Add the salt, pepper and cayenne.
- Continue to cook and stir constantly until mixture thickens.
- Reduce heat to low and add the shredded smoked Gouda cheese. Stir constantly until melted and do not allow to boil.
- Stir in the thawed, drained spinach.
- Remove saucepan from heat and set aside.
- In a small bowl, beat the 2 egg whites until peaks form.
- Immediately gently fold the beaten stiff egg whites into the spinach mixture.
- Pour entire mixture into the casserole.
- Bake, uncovered for 15-20 minutes or until browning on top to desired browness on top.
So I actually enjoyed spinach--- really. Smoked gouda is the best, isn't it? Good luck to you.
3 stars I wanted to fiddle with this recipe as I made it, but restrained myself to stay true to the contest. I am having a piece of it now. First off, I feel it needed more shallots, or some onion - anyway - definitely more of something of the lily family. The cream sauce. Recipe didn't specify to cook the flour in the butter a bit, but I think it would help in improving the flavour. To our tastes, definitely needed more salt than the max 1/2 teaspoon suggested by the recipe. I added a teaspoon and it's fine for this amount. I baked the spinach for a half an hour as it wasn't set enough after 15-20 minutes. Also, when I served it, water seeped out underneath onto my plate - this will be a deterrent in my kid's eating it in a while. Perhaps the frozen spinach should also be squeezed by hand to remove more moisture, rather than just draining, or something could be added to absorb excess liquid? Kind of like creamed spinach and kind of like a souffle. Tastes good, but needs some work.