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Old 12-19-2011, 02:16 PM   #1
Chatty Cathy
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Looking for a recipe for spinach casserole

Can anyone suggest a recipe for a spinach dish for Christmas dinner (18 people). It needs to be able to be reheated. I would appreciate any suggestions.
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Old 12-19-2011, 02:28 PM   #2
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Paula Deen has a very good spinach dip that would easily make a good side as well. It has 1 lb bacon, frozen spinach onions 3 blocks of cream cheese, mayo pamesan and italian blend cheese in it. Im at work and dont have the recipe, you could google it. I just love it and everyone always ask for it.
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Old 12-19-2011, 02:35 PM   #3
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Cathy..Are you thinking of a veggie dish or a dip like the one above?
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Old 12-19-2011, 02:37 PM   #4
Way too much time on my hands!
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Here is one:


However, to serve 18, you might have to double/triple it, I would think.
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Old 12-19-2011, 03:43 PM   #5
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I love Beeb's Spinach Gratin.
Spinach Gratin Beeb
1 Tbs. unsalted butter
1/2 cup finely ground pork rinds
Kosher salt and freshly ground black pepper
1 cup heavy cream
2 cloves garlic, minced
2-1/2 oz. bacon (about 3 strips)
Fat from bacon
1 lb. frozen spinach, thawed and squeezed dry
1/3 cup Parmesan Cheese

Heat the oven to 400°F. Have ready a shallow 4-cup ceramic gratin dish or casserole dish (any shape is fine as long as it’s shallow).

Melt 1 Tbs. of the butter and toss it in a small bowl with the finely ground pork rinds and little ground pepper; set aside.

In a medium saucepan, bring the cream and garlic to a boil over medium-high heat (watch that it doesn’t boil over), immediately lower the heat, and simmer vigorously until the cream reduces to about 3/4 cup, 4 to 8 min. Take the pan off the heat and remove and discard the garlic cloves. Let the cream cool slightly. Season a few grinds of fresh pepper.

Meanwhile, in a large nonstick skillet, cook the bacon over medium heat until crisped and browned. Transfer to paper towels. Return the skillet to medium heat. Add the cooked greens to the bacon fat, season with 1/4 tsp. salt, if desired, and cook, stirring constantly, for 1 min. Stir in parmesan and cream. Transfer the greens to the gratin dish and spread them evenly. Crumble the bacon over the greens. Top with the buttered, ground pork rinds. Bake until the gratin is brown and bubbly, about 25 min. Let rest for 10 to 15 min. before serving.
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Old 12-19-2011, 03:51 PM   #6
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This is the recipe I have. It makes a 9x13 pan, but is only about 1 inch thick.

2 -10 oz frozen spinach, thawed, chopped and dried
2 T butter
1 bunch scallions
1/2 med onion chopped
6 eggs
1 - 15oz ricotta
1/2 lb. feta crumbled

saute scallions and onions in butter
add spinach and cook 3 min
whisk together eggs, ricotta, and feta
add spinach mixture

Bake in oiled 9x13 dish

350 30 -40 min
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Old 12-19-2011, 05:12 PM   #7
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I have this one, which I just happened to pull out of my file to make tomorrow. I plan to add some loose fried sausage to it, but it's good without it, too.

Baked Spinach and Gruyeré
(Recipe from the November 2008 issue of Real Simple magazine.)

3 T olive oil, plus more to oil the dish (I use bacon grease)
6 green onions, thinly sliced
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup dry white wine (I sub chicken broth for this)
6 large eggs
1 cup heavy cream
1 cup whole milk (I use either CarolynF's lc milk or half-and-half)
1/4 tsp grated nutmeg
4 10-oz boxes of frozen spinach, thawed
2 cups grated gruyeré cheese (8 oz.)
1/2 cup grated parmesan cheese (2 oz.)

Heat oven to 400 degrees F. Coat a shallow 2 1/2- to 3-quart baking dish with oil (I just use cooking spray.) Set aside.

Heat the oil in a large skillet over medium-high heat. Add the green onions, salt and pepper. Cook, stirring occasionally, until soft, about 6 to 8 minutes. Add the wine and simmer until evaporated, about 4 to 6 minutes.

Meanwhile, in a large bowl, whisk together the eggs, cream, milk, nutmeg, salt and pepper.

Squeeze the excess liquid from the spinach. Stir the spinach, onions and cheeses into the egg mixture. Transfer to the prepared baking dish.

Bake at 400 degrees fro about 45 to 55 minutes, or until bubbling and the top is golden brown.

[My note: It has been awhile since I made this, but I think I sprinkled the top with extra cheese. It's your choice whether you want to do that. ]
Smoke free since 8/5/2008
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Old 12-19-2011, 05:19 PM   #8
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I'm making the one CarolynF posted in #4 above. That specific recipe was requested by my friend's 3 teenagers! I'm making two of them to serve about 17 people. I use the pillsbury crust I buy in the refrigerated section and then I don't eat that part, but everyone else does. It's really a good recipe.
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Old 12-21-2011, 08:22 PM   #9
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Spinach Parmesan Bake

This recipe is easy and quite good. It has gotten positive feedback both on my website and over on the Atkins Community forums as well:

Spinach Parmesan Bake
June 23, 2011 by buttoni

This is a combination of two different recipes and I’m very please with the resulting flavors. It was very nice with our boneless baked pork steaks tonight. I did put 3 large sliced mushrooms in this, but they added absolutely nothing to the flavor, so I won’t include them again and I’m not including those in my recipe here. This dish is Induction acceptable. Popeye would brag on the nutritional stats for a serving of this spinach dish! I sure was impressed with them!


2 T. olive oil
2 oz. onion, chopped
Dash salt
10 oz. box frozen spinach, thawed and drained
2 oz. cream cheese
2 oz. heavy cream
1/3 c. mayonnaise (I used my homemade mayo recipe)
2 large eggs
3/4 c. grated Parmesan cheese

DIRECTIONS: Preheat oven to 350º. Heat olive oil in non-stick skillet over med-high heat. Add onion and salt and saute the onion until tender. Add the drained spinach and cook a few minutes, stirring several times. Lower heat to medium. Cut the cream cheese into little chunks and melt and stir it into the warm spinach. Add mayonnaise and stir well. Turn off heat. Beat the eggs in a bowl with the cream and pour it evenly over the top of the spinach. Top with Parmesan and bake for 20-25 minutes at 350º.

NUTRITIONAL INFO: Makes 4 servings, each contains:

420 calories
38 g fat
6.78 g carbs, 2.75 g fiber, 4.03 NET CARBS
15.28 g protein
622 mg sodium (from cheeses mostly)
83% RDA Vitamin A, 19% B6, 76% B12, 45% E, 31% calcium, 31% copper, 40% iron, 26% magnesium, 57% phosphorous, 67% riboflavin, 72% selenium and 30% zinc!!!
My recipe website: http://buttoni.wordpress.com/
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