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Scalloped Spinach

 Scalloped Spinach
I treat friends to this dish whenever I attend a potluck or gathering. The crumbled bacon on top is so appealing...and brings people back for seconds.—Patricia Bassler, Ellicott City, Maryland
6-8 ServingsPrep: 30 min. Bake: 50 min.


  • 6 bacon strips, diced
  • 1/4 cup chopped onion
  • 1 package (10 ounces) fresh spinach, chopped
  • 2 cups soft bread crumbs, divided
  • 2 cups milk
  • 2 eggs, beaten
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  • In a small skillet, cook bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towels; drain, reserving 1 tablespoon
  • drippings. In same skillet, saute onion in drippings until tender;
  • set aside
  • In a large saucepan, bring 1/2 in. water and spinach to a boil.
  • Reduce heat; cover and cook for 6-8 minutes or until tender. Drain
  • well; transfer to a large bowl. Add 1-1/2 cups bread crumbs, milk,
  • eggs, butter, salt, pepper and reserved onion.
  • Pour into a greased 2-qt. baking dish. Top with the reserved bacon,
  • then remaining crumbs. Bake, uncovered, at 350° for 50-60
  • minutes or until a knife inserted near the center comes out clean.
  • Yield: 6-8 servings.

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Scalloped Spinach (continued)

Nutritional Facts: 3/4 cup equals 189 calories, 14 g fat (7 g saturated fat), 83 mg cholesterol, 425 mg sodium, 10 g carbohydrate, 1 g fiber, 7 g protein.