Creamy Baby Spinach Bake

Add some spring superfoods to your dinner with this creamy spinach side dish
Creamy Spinach Bake

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Eat your greens in the most indulgent way with this golden-topped, baked creamed spinach.

This recipe is courtesy of The Kitchn.

4
Servings
711
Calories Per Serving
Deliver Ingredients

Ingredients

  • 30 Ounces frozen spinach
  • 2 Tablespoons unsalted butter
  • 1/4 Cup shallots, finely chopped
  • 3 garlic cloves, minced
  • 6 Ounces cream cheese, at room temperature
  • 1 Teaspoon kosher salt, plus more to taste
  • 1/4 Teaspoon red pepper flakes
  • Freshly ground black pepper
  • 2 Tablespoons breadcrumbs
  • 2 Tablespoons Parmigiano-Reggiano, grated

Directions

Preheat the oven to 375 degrees F.

Thaw the spinach according to package directions. Wring out the spinach with a clean tea towel until dry.

Melt the butter in a medium saucepan over medium heat. Add the shallots, and cook for 3-5 minutes, until softened. Add the garlic and cook for another 30 seconds. Add the thawed spinach, cream cheese, salt, red pepper flakes, and black pepper. Mix until well combined.

Transfer the mixture to a medium baking dish, and top with breadcrumbs and Parmigiano-Reggiano. Bake until warm and golden, about 10-15 minutes.

Nutritional Facts

Total Fat
26g
37%
Sugar
12g
13%
Saturated Fat
13g
54%
Cholesterol
57mg
19%
Carbohydrate, by difference
99g
76%
Protein
29g
63%
Vitamin A, RAE
127µg
18%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
305mg
31%
Choline, total
19mg
4%
Fiber, total dietary
11g
44%
Folate, total
96µg
24%
Iron, Fe
5mg
28%
Magnesium, Mg
21mg
7%
Niacin
8mg
57%
Phosphorus, P
236mg
34%
Riboflavin
1mg
91%
Selenium, Se
4µg
7%
Sodium, Na
1024mg
68%
Thiamin
1mg
91%
Water
122g
5%
Zinc, Zn
1mg
13%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.