Stretch(My Husband) can’t get enough spinach. In fact, he once had spinach for breakfast, 5 days a week, for 2 months. This is one of his favorite recipes. It also goes fast at the church potlucks. It is always a huge hit.





3 tbsp light butter (I used Blue Bonnet)

1 cup finely chopped onion

1/4 cup flour

1/4 tsp nutmeg

3 cups 2% milk

3 lbs  frozen chopped spinach, defrosted

3/4 cup freshly grated Parmesan cheese

1 tbsp salt

1/2 tsp ground black pepper

1/2 cup shredded Swiss or Gruyere cheese


Preheat the oven to 425°.In a saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 – 12 minutes. Add the flour and nutmeg; cook 2 more minutes, stirring occasionally. Add the milk and cook until thickened, about 5 – 7 minutes. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper. Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top. Bake for 20 minutes until hot and bubbly. Serve hot.



4 Comments Add yours

  1. Wow. Love your blog and recipes. Am following you. Thanks for sharing.

    Liked by 1 person

    1. Thank You. I really love yours as well.

      Liked by 2 people

      1. Mwah thanks you make my day.

        Liked by 1 person

  2. Very creative recipe! I love spinach and this is a great idea for spinach!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s