spinach casserole
Alex Irvine
With a rare steak...
ingredients
- 2 ten oz packages frozen spinach, thawed
- 1 stick unsalted butter, cut in half
- 1 large shallot, finely chopped
- 2 cloves garlic, finely minced
- a few gratings of nutmeg
- salt and freshly ground black pepper to taste
- 8 oz cream cheese, cut into small pieces at room temp
- 1 cup stale white bread cut into 1/4 inch cubes
- 3/4 tsp ground sage or julienned fresh sage leaves
directions
- 1
1. Squeeze the water out of the thawed spinach and sauté with half the butter, the nutmeg and salt and pepper to taste
- 2
2. Stir in the cream cheese until well combined
- 3
3. transfer to a 1 1/2 quart casserole or charlotte or soufflé or gratin dish
- 4
4. Melt the remaining butter and toss with the bread and sage and sprinkle this mixture over the spinach
- 5
5. Bake in a 350° oven until hot and bubbly and lightly browned about 20-30 minutes
- 6
Note: This casserole through step 4 up to 24 hours ahead and refrigerated until time to bake (but then it will take a bit longer to cook)
Source: Jane Vokes
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