• Recipe: Baked Cheesy Spinach

    Happy Tuesday everyone!

    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