Creamy Baked Spinach

Serves: 4


1 (10 ounce) bag Cut 'N Clean Greens Spinach
2 eggs
8 ounces reduced-fat sour cream
1 tablespoon dried minced onion
1/2 cup grated Parmesan cheese
1 tablespoon flour
2 tablespoons butter, melted
Few grindings of fresh pepper
Few grindings of freshly grated nutmeg


Heat oven to 350 degrees. Mist a 9- by 5-inch loaf pan with non-stick cooking spray and set pan aside.

In a large skillet, cook spinach and 1 tablespoon water over medium-high heat, tossing occasionally until spinach is wilted. This will take only 3 or 4 minutes. Remove from heat and set pan aside.

In a large bowl, beat eggs and stir in sour cream, onion, Parmesan cheese, flour, melted butter, pepper and nutmeg. Add cooked spinach and mix well. Pour mixture into prepared pan and bake, uncovered, for 35 minutes. Remove from oven, cool for 5 minutes, and cut into rectangles to serve.

Popular vegetable substitutions include: Beet Greens or Curly Spinach or IRONman Spinach Beet Salad or Organic Garden Greens or Rainbow Chard
Creamy Baked Spinach

Recipe by Dorothy Reinhold, Shockingly Delicious
Photo by Maryam Nikkhah, VC Foto 

This creamed spinach recipe can bake alongside other dishes for dinner.