Creamy Swiss Spinach Bake
Indulge in the ultimate comfort food with this Creamy Swiss Spinach Bake, a rich and flavorful dish that’s perfect as a hearty side or a satisfying vegetarian main. Fresh, tender spinach is wilted and layered under a luscious Swiss cheese sauce enhanced with a touch of nutmeg for a subtle warmth. Topped with a golden, crisp layer of buttery panko breadcrumbs and Parmesan cheese, this bake boasts an irresistible crunch that complements its creamy interior. Ready in just 45 minutes, it’s an easy yet elegant addition to any meal, perfect for family gatherings or holiday spreads. Whether served alongside grilled meats or enjoyed on its own, this dish is a crowd-pleaser that's as cozy as it is delicious!
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Recipe Information
Ingredients
- 16 oz fresh spinach
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.25 tsp ground nutmeg
- 2 cups Swiss cheese, shredded
- 0.5 cup panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large pot, bring a few inches of water to a boil. Add the fresh spinach and cook for 1-2 minutes, or until wilted. Immediately transfer the spinach to a colander and press out excess liquid using the back of a spoon. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly until it forms a smooth, golden paste (roux).
Gradually pour in the whole milk while whisking continuously to prevent lumps. Cook for 4-5 minutes, or until the sauce thickens.
Stir in salt, ground black pepper, and ground nutmeg. Reduce the heat to low, then add 1 1/2 cups of the shredded Swiss cheese. Stir until the cheese is fully melted and the sauce is smooth.
Spread the wilted spinach evenly in the prepared baking dish. Pour the cheese sauce over the spinach, using a spoon or spatula to ensure it is evenly distributed.
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the spinach and cheese sauce.
Top with the remaining 1/2 cup of shredded Swiss cheese for an extra cheesy finish.
Bake in the preheated oven for 20-25 minutes, or until the edges are bubbling and the breadcrumb topping is golden brown.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy this warm, creamy dish as a side or a vegetarian entrée!
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.0 g | 186% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3887 mg | 169% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 25.3 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3274 mg | 252% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
