Baked Cheesy Spinach

Today I’m sharing a recipe that I made last year for Thanksgiving, Baked Cheesy Spinach. Creamed Spinach was always a staple at the dinner table for my family at Thanksgiving. When I started really getting into cooking one thing that I always thought about was that there must be a healthier way to make a lot of these classic dishes. That there must be a way you could use alternatives to make it better for you. This recipe is a one that does just that!

Baked Cheesy Spinach

Ingredients

  • 1 Large 1lb Package of Fresh Spinach
  • 3 Large Eggs (You can use all whole eggs, all whites or all whites and a whole – which ever combination you prefer!)
  • 1 Cup Shredded Cheddar Cheese
  • 1 Cup Almond Milk
  • ¼ Cup All Purpose Gluten Free Flour
  • ¼ cup Greek Yogurt 
  • ½ cup of Finely Chopped White Onion
  • 5 Large Garlic Cloves Chopped
  • ½ Teaspoon of Himalayan Sea Salt
  • 1/8 Teaspoon of Ground Black Pepper
  • Gluten Free Bread Crumbs


Directions

  • Preheat your oven to 350 degrees.
  • First, wash your spinach thoroughly.
  • Now, chop up your onion and garlic.
  • Heat up a large pan and start sautéing the spinach. You will probably have to do two batches of sautéing because of how much you will be using.
  • Sauté the garlic + onion and add to the spinach in a bowl.
  • Next, start by mixing together the eggs, almond milk, flour, Greek yogurt, salt + pepper in a separate medium size mixing bowl.
  • Now add the garlic, onions and spinach to the liquid mixture. Add the cheddar cheese and mix again using a spoon.
  • Grease a 2 qt baking dish. (I like to use EVOO or Avocado Oil.)
  • Pour the final mixture into the baking dish and top with a very thin layer of breadcrumbs. You can also add more cheese to the top if you’d like! Both of these are optional but I like the little crunch that the breadcrumbs add to it.
  • Bake for an hour or until you can put a knife or fork in the center and pull it out cleanly.

Credits:

Recipe, Written & Styled by: Kristen Tola Hettich

Photography by: Bethany Nauert