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.
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
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