Cheesy Spinach Bake
Frozen spinach rocks: it’s inexpensive, nutritious, and a convenience ingredient you can feel good about. On its own, it’s far from appetizing - and one could argue that from a child’s perspective, it’s kind of gross. But combined with seasoned bread crumbs, Cheddar cheese, and grated Parmesan, this simple side dish takes on a flavor and texture that appeal to kids. With 20 percent bone-building calcium in each serving, plus a boatload of vitamin A, we hope you’ll add these gooey, cheesy spinach bites to your lineup of favorite family sides.
My 3-year old thought it was quiche and my younger daughter asked for more. They like spinach, eggs, and cheese, so this was a winning combination.
Jane, mother of Stella, age 1 and Vera, age 3. Aalen, Germany
Total Timeunder 1 hour
Recipe Courseside dish
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Type of Dishgratin, vegetable
- 1 10-ounce box frozen chopped spinach, thawed
- 2 large eggs
- ½ cup 1% low-fat milk
- 1 tablespoon extra virgin olive oil or melted butter
- ½ cup seasoned dried bread crumbs
- ½ teaspoon baking powder
- 1 cup shredded reduced-fat Cheddar cheese
- ¼ cup grated Parmesan cheese
- Kosher salt
Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.
Drain the spinach in a colander. Press with the back of a large spoon to remove excess moisture. Set aside.
Whisk together the eggs, milk, and olive oil in a large bowl. Whisk in the bread crumbs and baking powder. Stir in the spinach, Cheddar cheese, and Parmesan cheese until well combined.
Spread the mixture evenly in the prepared pan. Bake until the mixture is set and the top is golden brown, 25 to 30 minutes. Slice into 2 x 4-inch rectangles and serve. Sprinkle the tops with a few pinches of salt to taste.
2011 Liz Weiss and Janice Newell Bissex