Spinach Bake

    (86)
    25 minutes

    This tasty veggie bake is easy to prepare and light on the milk fat. If that's not a concern, you can make it more traditional - and richer - by using full cream milk and doubling the sauce ingredients. If you want to use fresh spinach, wilt a little beforehand and drain well before baking.


    77 people made this

    Ingredients
    Serves: 5 

    • 1 egg
    • 1/3 cup (85ml) reduced fat milk
    • 1/3 cup (45g) grated Parmesan cheese
    • 1 teaspoon crushed garlic
    • salt and pepper to taste
    • 630g frozen chopped spinach, thawed and drained

    Directions
    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
    3. Bake in preheated oven for 20 minutes, or until lightly set.

    Microwave Instructions

    If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (86)

    Reviews in English (72)

    by
    119

    AWESOME! recipe. I double the sauce ingredients. And tripled the cheese I also used fresh spinach and fried a nice amount of garlic in olive oil. I used three bunches of fresh spinach to replace the two frozen 10 oz. packages in recipe. I used the water left over after cooking the spinach to deglaze the fried garlic, yeah... YUMMY!!! recipe, still gonna fine tune here and there though. Great as side dish for spaghetti.  -  09 Apr 2003  (Review from Allrecipes USA and Canada)

    by
    85

    I tripled the garlic, added mozarella, two additional eggs and sauteed some onions. Basically it ended up tasting like spanakopita without the phyllo. Everyone liked it a lot.  -  13 Jan 2005  (Review from Allrecipes USA and Canada)

    by
    67

    My kids love spinach and this was something a little different to do with it. To actually make it a souffle, I used two egg whites and whipped them to the soft peak stage and then folded them into the spinach. I used a good name brand frozen spinach and also doubled the liquid. I also added some seasonings to the dish and topped with more parm. Yum!  -  13 Jan 2003  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate