Spinach-Parm Casserole Recipe
Spinach-Parm Casserole Recipe photo by Taste of Home
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Spinach-Parm Casserole Recipe

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For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 2 pounds fresh baby spinach
  • 5 tablespoons butter
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 3/4 teaspoon salt
  • 1 cup grated Parmesan cheese

Nutritional Facts

2/3 cup: 239 calories, 21g fat (9g saturated fat), 37mg cholesterol, 703mg sodium, 7g carbohydrate (1g sugars, 3g fiber), 10g protein.


  1. Preheat oven to 400°. In a stockpot, bring 5 cups water to a boil. Add spinach; cook, covered, 1 minute or just until wilted. Drain well.
  2. In a small skillet, heat butter and oil over medium-low heat. Add garlic, Italian seasoning and salt; cook and stir until garlic is tender, 1-2 minutes.
  3. Spread spinach in a greased 8-in. square or 1-1/2-qt. baking dish. Drizzle with butter mixture; sprinkle with cheese. Bake, uncovered, until cheese is lightly browned, 10-15 minutes. Yield: 6 servings.
Originally published as Spinach-Parm Casserole in Taste of Home February/March 2015, p69

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justmbeth User ID: 1196484 265946
Reviewed May. 14, 2017

"Really good! This recipe had the spirit of a creamed spinach without the cream. Great flavor. Definitely will make again."

bicktasw User ID: 4201818 254071
Reviewed Sep. 13, 2016

"I love spinach .... I could eat it every day and I'm always looking for new spinach recipes to try. This one is a winner! I didn't have fresh spinach on hand so I made it with 3 10-ounce packages of frozen chopped spinach that I thawed and drained WELL and I also mixed in 1/2 cup shredded sharp cheese to the spinach before putting it in the baking dish. I think I would cut back on the garlic a little but, other than that..... this is one awesome spinach recipe!"

LEH User ID: 157457 245710
Reviewed Mar. 20, 2016

"I don't have a review yet but I do have a question. Has anyone tried this with frozen spinach and if so how did it work out?"

chevycub User ID: 4619219 245093
Reviewed Mar. 8, 2016

"I've not made it yet but on my list for this week. I plan on saut?ing the spinach instead of boiling and then toss under the broiler until the cheese it browned."

mdudt User ID: 1643720 240526
Reviewed Dec. 29, 2015

"Oh yum! This is very tasty. I divide the recipe in half for the two of us. My husband loves it!"

gucci65 User ID: 7131119 222082
Reviewed Mar. 5, 2015

"Made this a few weeks ago with tenderloin steaks. How fresh and delish !"

MY REVIEW User ID: 1665956 221458
Reviewed Feb. 26, 2015

"My daughter and I liked this, but my husband didn't. Will have to keep it for when he goes on his hunting or fishing trips!"

rustedgold1 User ID: 3141438 221000
Reviewed Feb. 20, 2015

"This is a really tasty way to eat spinach-loved it!"

MurphyNJ User ID: 7103738 219916
Reviewed Feb. 7, 2015

"As soon as I saw this in my TOH magazine, I knew I wanted to try it. I am glad I did! My family likes spinach but I rarely serve it 'plain'. And sometimes there are just too many ingredients in a spinach recipe that disguise what the spinach really is. This was perfect and we all loved it. I will definitely make this again."

Mhaverfield User ID: 8226326 218888
Reviewed Jan. 26, 2015

"I made this recipe yesterday and it was extremly tasty. The Italian seasoning, herbs and Parmesan cheese blended very nicely with the spinach."

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