Best Baked Spinach

Page: smittenkitchen.com/2011/03/the-best-baked-spinach/

(5 reviews)

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Recipe Review

Rich and delicious. Even the spinach haters of the family loved this dish! It took me about 30 minutes (or maybe 40) to get it into the oven. I used about 2 lb spinach -- as much as I could force into my biggest soup pot. I did the initial cooking with all the spinach (about 7 minutes) - then into the colander, ice, and back to the colander.

I squeezed the spinach and thought I'd done a good job, but the drying step took me about 12 minutes. If you are about to despair just keep the faith -- it will certainly start sticking to the pan soon.

I used beef stock (better than bullion brand), and jarlesberg for the cheese.

Not so pretty, but oh - so - good.

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