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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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-This recipe is a current entry in the RSC contest. P Ingredients:
2 (16 ounce) bags frozen leaf spinach, not chopped |
4 tablespoons butter |
2 tablespoons chopped shallots |
4 tablespoons all-purpose flour |
2 1/4 cups low-fat milk |
1/4-1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon cayenne chili pepper flakes |
6 ounces smoked gouda cheese, shredded (1 1/2 cups ) |
2 egg whites |
Directions:
1. Thaw spinach and drain off any liquid; set aside.
2. Preheat oven to 400.
3. Lightly grease a 1 1/2 qt casserole.
4. In a saucepan, over medium heat, melt the butter.
5. Add the shallots and sautee until soft.
6. Add the flour and stir vigorously.
7. Slowly whisk in the milk.
8. Add the salt, pepper and cayenne.
9. Continue to cook and stir constantly until mixture thickens.
10. Reduce heat to low and add the shredded smoked Gouda cheese. Stir constantly until melted and do not allow to boil.
11. Stir in the thawed, drained spinach.
12. Remove saucepan from heat and set aside.
13. In a small bowl, beat the 2 egg whites until peaks form.
14. Immediately gently fold the beaten stiff egg whites into the spinach mixture.
15. Pour entire mixture into the casserole.
16. Bake, uncovered for 15-20 minutes or until browning on top to desired browness on top.
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