Publisher Photo
Publisher Photo
This easy dish is a satisfying solution to breakfast or brunch. It's a great addition to any buffet, plus it's guaranteed to serve a big bunch.—Anna Free, Cleveland, Ohio
MAKES:
40-48 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
40-48 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 8 packages (10 ounces each) frozen chopped spinach, thawed
  • 1 medium onion, finely chopped
  • 1/2 cup butter cubed
  • 6 eggs, lightly beaten
  • 1-1/2 cups dry bread crumbs
  • 1-1/3 cups grated Parmesan cheese, divided
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Drain spinach, reserving 1 cup liquid. In a large skillet, saute onion in butter until tender.
In a large bowl, combine the spinach, eggs, bread crumbs, 1 cup Parmesan cheese, Worcestershire sauce, salt, pepper, onion mixture and reserved liquid.
Spread in two greased 13-in. x 9-in. baking dishes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 40-48 servings.
Originally published as Spinach Parmesan in Taste of Home October/November 2000, p54

Nutritional Facts

1 each: 52 calories, 3g fat (2g saturated fat), 33mg cholesterol, 155mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 8 packages (10 ounces each) frozen chopped spinach, thawed
  • 1 medium onion, finely chopped
  • 1/2 cup butter cubed
  • 6 eggs, lightly beaten
  • 1-1/2 cups dry bread crumbs
  • 1-1/3 cups grated Parmesan cheese, divided
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. Drain spinach, reserving 1 cup liquid. In a large skillet, saute onion in butter until tender.
  2. In a large bowl, combine the spinach, eggs, bread crumbs, 1 cup Parmesan cheese, Worcestershire sauce, salt, pepper, onion mixture and reserved liquid.
  3. Spread in two greased 13-in. x 9-in. baking dishes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 40-48 servings.
Originally published as Spinach Parmesan in Taste of Home October/November 2000, p54

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