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Spinach Pecan Bake

 Spinach Pecan Bake
I DISCOVERED this recipe while I was on a hunt for a different kind of vegetable dish to serve. I tried it and declared it a winner. The guests I first served this to also raved, so it has a permanent spot in my recipe file. -Dorothy Pritchett, Wills Point, Texas
6-8 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 1 medium onion, finely chopped
  • 1/4 cup butter, cubed
  • 3 packages (10 ounces each) frozen leaf spinach, thawed and drained
  • 1/2 cup half-and-half cream
  • 1/2 cup coarsely chopped pecans
  • 1/3 cup dry bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • TOPPING:
  • 1/4 cup dry bread crumbs
  • 2 tablespoons butter, melted

Directions

  • In a small skillet, saute onion in butter until tender. In a large
  • bowl, combine the onion, spinach, cream, pecans, bread crumbs, salt,
  • nutmeg and pepper.
  • Transfer to a greased 1-1/2-qt. baking dish. Combine topping
  • ingredients; sprinkle over the spinach mixture. Bake, uncovered, at
  • 350° for 30 minutes or until lightly browned. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 each) equals 194 calories,

2 of 2

Spinach Pecan Bake (continued)

Nutritional Facts: 16 g fat (7 g saturated fat), 30 mg cholesterol, 491 mg sodium, 10 g carbohydrate, 2 g fiber, 4 g protein.