Baked Spinach Supreme

Name: Baked Spinach Supreme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings.
Ingredients: 1 cup reduced-fat biscuit/baking mix; 2 egg whites; 1 egg; 1/4 cup fat-free milk; 1/4 cup finely chopped onion; FILLING:; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1-1/2 cups fat-free cottage cheese; 3/4 cup shredded Monterey Jack cheese; 1/2 cup grated Parmesan cheese; 2 egg whites; 1 egg; 1 teaspoon dried minced onion

This healthful recipe makes a lovely brunch bake or main dish for lunch. The cheese mix will convince anyone to eat their spinach. Plus it adds extra protein. —Betty B. Claycomb, Alverton, Pennsylvania

Ingredients

1 cup reduced-fat biscuit/baking mix
2 egg whites
1 egg
1/4 cup fat-free milk
1/4 cup finely chopped onion
FILLING:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups fat-free cottage cheese
3/4 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
2 egg whites
1 egg
1 teaspoon dried minced onion

Directions

In a small bowl, combine the biscuit mix, egg whites, egg, milk and onion. Spread into a greased 11x7-in. baking dish.
In another bowl, combine the filling ingredients. Gently spoon over biscuit mixture.
Bake, uncovered, at 350° for 28-32 minutes or until golden brown and a knife inserted in the center comes out clean.

Nutrition Facts

1 piece: 251 calories, 9g fat (5g saturated fat), 92mg cholesterol, 725mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 lean meat, 1/2 fat-free milk.

Originally published as Layered Spinach Supreme in Country Woman February/March 2009

Reviews

My Review

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Average Rating:

SMA88

Jan 10, 2013

I made this for dinner and my husband and I LOVED it!!!! I used fresh spinach instead of frozen; and also added chopped red pepper and mushrooms to the filling. Instead of dried onion I added more fresh onion. We had it with a bowl of soup and it was a perfect winter meal!! Can't wait to make it again!!
chef of food

Apr 7, 2012

Yummy! I'll make again definitly but next time I'll double the filling so the crust doesnt overtake it.
lainee-loo

Apr 3, 2011

I always print just one page. I eliminate the reviews and nutrion info then click on 1 page when the print option appears.
VickyGr

Nov 22, 2010

If you want to print it on one page, just omit the photograph by unclicking "photo" on the left hand side options.
Donalee2

Nov 15, 2010

ALL THE RECIPES THAT I PRINT FROM TASTE OF HOME GOES ON ONE PAGE. THEY HAVE A PLACE THAT YOU CAN CHOOSE 4X6 OR 3X5 INCHES FOR YOUR RECIPE AND THEY ALWAYS GO ON ONE PAGE. I LOVE SPINACH BUT HUBBY DOESN'T BUT OCCASIONALLY I FIX A RECIPE THAT HE WILL EAT. THIS ONE SOUNDS VERY GOOD AND I AM GOING TO TRY IT.
SharonColyer

Oct 23, 2010

Can't wait to make this; love the ingredients. You can't assume all people have laptop computers. I don't, so I print the recipe to take to the kitchen.
JoyceWarner

May 11, 2010

I haven't made it yet, but it does look wonderful. I have printed lots and lots of recipes using both front and back of paper. I don't have a laptop, don't really need one, yet.
greeneyeddoll

May 4, 2010

Why do you folks PRINT the recipes. Save in your "Taste of Home Recipe Box" and take your laptop to the kitchen, it's that easy!
blondien

May 4, 2010

It sounds great. To get it to print on one page I copy it into a word document, use narrow margins, change the print size, delete spaces etc and it will easily go onto one page.
Aki Okuno

May 3, 2010

Have not tried yet but looks like one to make. In answer to Patsykin, whenever the recipe goes over 1 page I print the one page and add the info on page 2 by hand.