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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Wilting the spinach helps to keep the dish from getting watery during baking. Ingredients:
3 (9 ounce) bags spinach |
1 cup onion, thinly sliced |
1 tablespoon garlic, minced |
3 tablespoons unsalted butter |
3 tablespoons all-purpose flour |
3/4 cup heavy cream |
1/4 cup chicken broth |
1/2 cup parmesan cheese, shredded |
1/8 teaspoon lemon zest |
1/4 teaspoon seasoned pepper |
1 cup fresh breadcrumb |
2 tablespoons unsalted butter, melted |
Directions:
1. Preheat oven to 450.
2. Pour boiling water over spinach in a large bowl. when wilted, drain water and spin spinach in a salad spinner.
3. Saute onion and garlic in 3T butter in a large saute pan over medium heat until onion softens, about 4 minutes. Stir in flour and cook 1 minute. Whisk in cream and broth; stir in wilted spinach.
4. Off heat, add Parmesan, lemon zest, salt, and pepper. Pour into a 2 quart baking dish.
5. Combine bread crumbs, 2T butter and salt in a small bowl. Sprinkle over spinach and bake until bread crumbs are golden, 10 minutes.
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