Saturday, March 14, 2009

Recipe: Sunday Spinach

I just finished a plate of creamed spinach that was divine. It's the first time I tried this recipe, and it's a keeper! Without further ado, here is the recipe.


Two 10-oz pkgs frozen chopped spinach

6 T finely minced onion

1/4 c. melted butter

1 tsp salt

3/4 tsp black pepper

2 T cream cheese

6 T grated Parmesan cheese

6 T heavy cream

Tabasco sauce (optional)

Italian bread crumbs

Cook spinach according to package in unsalted water. Drain well. Saute onions in butter. Add drained spinach, salt, and pepper to taste. Pour in cream. Add cheeses and Tabasco sauce. Mix well. Before serving, place in baking dish and top with buttered Italian bread crumbs and bake at 375 degrees for 10-15 minutes. Freezes well.

Note: when I make this again, I think I'll reduce the onions to 5 T. instead of 6, and increase the cream to 8 T. instead of 6. I like onions, but I thought they almost overpowered the spinach. Regardless, it turned out really superior.


Jacquie Rogers said...

About the onions, it's a crapshoot because each onion has a different strength. So maybe we should start easy? I think it would overpower the spinach.

This sounds great. You know what I really liked many moons ago? Cheesy spinach at Boston Market. Yum. I mean before they ruined it and poured a box of salt in all their food. Might just work on a recipe for that someday, but I'm going to try your recipe sooner rather than later, with the lesser amount of onion as recommended.

And no bread crumbs. Might put cheese on top. Or maybe I'll make some bread crumbs from my spelt bread. Yum!

News From the Holmestead said...

I hear you about dumping a box of salt in foods. So many things I buy nowadays are way too salty. Or way too sweet.

Your spelt bread crumbs would be great, I'm sure. I didn't put bread crumbs on my spinach because I didn't have any and I was too hungry to make some. *g*