Spinach-Parm Casserole
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
Ingredients
- 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
Reviews
A suggestion melt butter with the spices add the fresh spinach to cook/wilt. Transfer to the baking dish sprinkle with cheese and bake. It won’t be soggy
I followed the directions. I thought I had drained the spinach well but it was quite watery after baking. I doubt I will boil the spinach next time. I thought the seasoning was good but I did add nutmeg as well. Thanks for the recipe!
very good flavor. I found them hard to drain of excess liquid. I had to serve with aslotted spoon.
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Another time and WATER saver would be to saute the spinach in batches right along with the butter and seasonings in a frying pan.
This was good, but not great. I did not do the boiling wilting method. Too much work and too much steam in the kitchen. I did what I always do, which is after picking through the spinach I put a pound in my largest glass Pyrex bowl, add a TB or so of water, cover with a plate and micro for a minute, toss and micro covered till wilted. Put first batch in my casserole dish. Do the same with the other LB. I previously microwaved the butter, olive oil, herbs, and garlic in a glass cup measure, just to a boil. Then gently microwaved a bit more.. the measuring cup made the pouring the butter herb mixture over the spinach very easy. No skillet to clean up. Cup goes in the dishwasher, as does the large Pyrex bowl I wilted the spinach in.
Fabulous side dish! Easy to prepare. Reminds me of the spinach my dad made when I was a child. Basically the same recipe but add a handful of seasoned breadcrumbs.
Prepared as written except I added much more garlic than the recipe called for and added a healthy dash of fresh ground nutmeg. Outstanding. Love spinach any way I can get it. This is a perfect fall / winter recipe that is very easy. Thanks for sharing!
We had this recipe with steak and baked potato so it was a “steak house” meal to us. I didn't precook the spinach. I just added it to the skillet; it wilted down just fine. This is definitely a keeper recipe.
I would plunge the hot spinach into ice water to keep it fresh and green, drain well and follow the recipe.