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Recipes for Spinach - Weeks 3 & 5 October 2013

Posted by walnutcreek (My Page) on
Mon, Oct 28, 13 at 18:07

I have been unavailable to post recipes so will continue with the spinach recipes.
Here is one from Gardenweb's CindyMac; it is quite good.

When Kraft stopped making the roll of jalapeno cheese that was originally used in this dish cooks tried various substitutions. I tried it with cheddar cheese and jalapenos, and then with Monterey Jack and jalapenos. Neither worked as well as the Hot Mexican Velveeta. CindyMac@gardenweb
2 pkgs. frozen chopped spinach
4 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 teaspoon minced garlic
2 tablespoons flour
1/2 cup half and half
1/2 cup vegetable liquor
4 ounces Velveeta Mexican Hot Cheese, cubed into small pieces
1/2 teaspoon Worcestershire sauce
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
coarse salt to taste
Cook spinach according to package directions. Drain and reserve liquor.
Melt butter in heavy skillet over medium heat. Add onions and celery and cook until soft. Add garlic for 30 seconds then add flour, stirring until blended and smooth. Add liquid slowly, stirring constantly to avoid lumps. When thick, add cheese and seasonings. Stir until melted.
Combine with cooked spinach and place in a casserole dish. (I use a glass pie pan or a similar shallow dish.) Top with breadcrumbs; cover and refrigerate overnight.
Bake at 350 degrees for 25-30 minutes or until bubbling hot.

It's one of my favorite side dishes with most any meal. beverlyal@gardenweb

Here is a link that might be useful: Recipes for Spinach - Week 3 October 2013

This post was edited by walnutcreek on Wed, Oct 30, 13 at 13:19

Follow-Up Postings:

RE: Recipes for Spinach - Weeks 3 & 5 October 2013

Made these a number of times! Don't ask me why they are called what they are!

Spinach Brownies

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded cheddar cheese
Dash of nutmeg **I like the addition of this but it is optional
1. Heat oven to 350 degrees F. Coat a square pyrex baking dish with nonstick cooking spray; set aside.

2. In a medium-size bowl, whisk together flour, baking powder and salt. Stir in milk, eggs, spinach and cheese until just combined. Pour batter into prepared baking pan and bake at 350 degrees F for 45 minutes or until lightly browned.

3. Remove from oven and let cool on rack for 15 minutes. Cut into squares, Refrigerate if not serving the same day and serve at room temp.

RE: Recipes for Spinach - Weeks 3 & 5 October 2013

Just received this and have not tried it; however, just reading it makes my mouth water.

Spinach & Gorgonzola Casserole

1 10-oz. package frozen chopped spinach, thawed, undrained
1 16-oz. container small curd cottage cheese
4 oz. Gorgonzola cheese, crumbled (1 cup)
1/2 c. butter, melted
3 T. flour
5 large eggs, beaten to blend

Preheat oven to 350. Butter a 6 to 8 cup soufflé dish. Place spinach in large bowl, mix in cottage cheese, Gorgonzola, melted butter, and flour. Season to taste with salt and pepper. Add eggs and stir til blended. Transfer to prepared dish. Bake until spinach is set in the center, about 1 hour and 15 minutes. Let stand at least 10 minutes before serving. Serve warm or room temperature.

RE: Recipes for Spinach - Weeks 3 & 5 October 2013

Grandson loved this when he was younger. I haven't made it in ages, but it was so good.

Creamed spinach
2 packages frozen spinach, (10 oz each)
6 ounces cream cheese, softened ^^I use fat free
1/2 cup butter, melted, divided
1 cup seasoned bread crumbs
Dash of nutmeg: optional
Thaw spinach and press or squeeze to remove excess water. Grease a casserole dish and set aside. In a large mixing bowl, combine the spinach, cream cheese, and 1/4 cup of melted butter and nutmeg.
Spoon into casserole dish.

Toss remaining butter with breadcrumbs and add to top of casserole
Bake at 350 degrees for 25 minutes.
Serves 4.

RE: Recipes for Spinach - Weeks 3 & 5 October 2013

My favorite is the spinach dip on the back of the dry vegetable soup box.

1 c. mayo
1 c. sour cream
1 pkg. frozen spinach, thawed, drained, and chopped
1 can waterchestnuts, drained and chopped
1 pkg dry vegetable soup mix
Mix it all together and serve it in a bread bowl.

RE: Recipes for Spinach - Weeks 3 & 5 October 2013

Here is SharonCB's great gratin.

SharonCB’s Spinach Gratin

Serves 8

4 Tablespoons unsalted butter (1/2 stick)
4 cups chopped yellow onions (2 large)
1/4 cup all-purpose flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
About 3 pounds frozen chopped spinach, defrosted (5 10-ounce packages)
1 cup freshly grated Parmesan cheese
1 Tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees.

Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the onions and sauté until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.

Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.

RE: Recipes for Spinach - Weeks 3 & 5 October 2013

oh! our local chain now serves a spinach omelet ...filled with feta cheese...they use whole baby spinach leaves in the egg (not chopped) then fold it over and fill with feta...and it's pretty!

RE: Recipes for Spinach - Weeks 3 & 5 October 2013

Creamed Spinach

Serves 6

2 pounds baby spinach or 2 1/2 pounds fresh spinach, tough stems discarded
1 3/4 cups heavy cream or whole milk, or a mix thereof
1 small onion, finely chopped
1 small clove garlic, minced (optional)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Pinch of freshly grated nutmeg

Wash your spinach well but no need to spin or pat it dry. Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach.

Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth or putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible. Coarsely chop the wrung-out spinach.
Wipe out large pot so you can use it again.

Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

Do ahead: Creamed spinach can be made one day ahead and chilled, covered then reheated over moderately low heat until hot. However, it really tastes best eaten immediately.

RE: Recipes for Spinach - Weeks 3 & 5 October 2013


The spinach soufflé at Vrazel’s in Gulfport actually is a Spinach Toufflé, a name that the restaurant owner gave the dish.

4 ounces butter
6 ounces cream cheese
10 oz frozen chopped spinach with juice
Salt and pepper to taste
1 cup bread crumbs
Parmesan cheese, grated

Preheat oven to 350. Melt butter and cream cheese. Add uncooked spinach and season with salt and pepper. Add bread crumbs and stir until soggy. Place in casserole dish. Top with parmesan cheese. Bake for 15 minutes. Serves 4

RE: Recipes for Spinach - Weeks 3 & 5 October 2013

Morrison’s Spinach au Gratin
by Morrison's Cafeteria

3 lbs. frozen spinach
8 ounces cream cheese @ room temperature
6 ounces crushed crackers
1 10 ¾ ounce can cream of celery soup
2 ounces butter
5 ounces diced onion
½ teaspoon black pepper
6 ounces shredded cheddar cheese

Boil or steam spinach until done, about 30 minutes. Drain but do not squeeze excess liquid.

Sauté onion in butter in skillet. Combine all ingredients, except cheddar cheese, in a mixing bowl. Pour into a rectangular baking dish. Top with cheddar cheese. Bake at 350 degrees for 20 minutes. Until heated through and cheese is bubbly. Serves 10

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