Baked Spinach

Baked Spinach

192 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Joanna Wallbillich
Recipe by  Joanna Wallbillich

“This spinach casserole is a very good dinner party recipe, and also makes a good family meal.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
  2. Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
  3. Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.

Share It

Reviews (192)

Rate This Recipe
RivertownMom
186

RivertownMom

Everyone in my family loved this except for my 13-yr old son who doesn't touch anything green much less eat it. I did use several suggestions and made the following changes: I whisked together the eggs, milk & flour (I added a touch more than it called for) until smooth and free of lumps then I stirred in the grated cheese, which I increased to 1 cup (I used medium cheddar). I sauteed 1/2 cup of finely chopped onion with 3 plump finely chopped garlic cloves and added this to the final mix. I used fresh spinach (two 10-oz bags of tripple washed leaves) and pre-cooked it until well wilted. After squeezing out all excess water, I added the spinach, onions & garlic to the egg mixture then poured it all into a greased casserole dish. I topped it with a fine layer of seasoned bread crumbs followed by a layer of parmesean cheese and then one more fine layer of bread crumbs. I spritzed the top with margarine spray. It came out just beautiful and tasted as good as it looked. My husband and teenage girls had seconds and the girls even had some of the leftovers for after-school snack today! Will definitely make again and again. Next time I may add just a bit more cheese and probably more onion and garlic too.

shandy
95

shandy

This recipe was really good with a few minor adjustments.The directions really throw you off,so I thought rivertownmom had the best advice with combining the egg, milk, and flour together. The taste would of been really bland w/o adding some garlic and onion. I also mixed parm and bread crumbs and sprinkled it on top,putting dabs of butter on the top. Turned out great and will be making it again.

SMMMSWIMMER
38

SMMMSWIMMER

This recipe has a lot of potential but it needs some adjustments. I would wilt the fresh spinach first and then mix all together instead of layering. If not, the top layer of spinach dries out. It could surely use some more zip with some fresh garlic or garlic salt. The cooking time could be reduced to 30-40 minutes or until bubbly.

More Reviews

Similar Recipes

Baked Spinach Artichoke Dip
(143)

Baked Spinach Artichoke Dip

Spinach and Mushroom Salad
(86)

Spinach and Mushroom Salad

Spinach and Mushroom Casserole
(64)

Spinach and Mushroom Casserole

Spinach Salad with Baked Goat Cheese
(50)

Spinach Salad with Baked Goat Cheese

Baked Haddock with Spinach and Tomatoes
(19)

Baked Haddock with Spinach and Tomatoes

Baked Tofu Spinach Wrap
(22)

Baked Tofu Spinach Wrap

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 12.2 g
  • 4%
  • Protein
  • 9.4 g
  • 19%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Baked Mushrooms and Potatoes with Spinach

>

next recipe:

Baked Spinach Artichoke Dip