Double Spinach Bake
Elevate your side dish game with this indulgent yet wholesome Double Spinach Bake! This crowd-pleasing casserole blends the comforting richness of a creamy, garlic-infused béchamel sauce with the double dose of fresh and frozen spinach, ensuring bold, earthy flavors and perfectly balanced textures. Topped with a generous layer of gooey mozzarella and crispy golden panko breadcrumbs, this baked spinach delight offers a satisfying crunch and cheesy decadence in every bite. Simple prep, minimal ingredients, and a quick bake time make this recipe perfect for weeknight dinners or special occasions. Packed with nutrients and irresistible flavor, this dish is a great way to make greens shine!
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Recipe Information
Ingredients
- 300 grams fresh spinach
- 250 grams frozen spinach (thawed and drained)
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups grated Parmesan cheese
- 1 cups shredded mozzarella cheese
- 2 cloves garlic (minced)
- 0.25 teaspoons nutmeg (grated or ground)
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Wash the fresh spinach thoroughly, then blanch it in boiling water for 1-2 minutes. Drain, cool, and squeeze out excess moisture. Roughly chop the fresh spinach and set it aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour into the skillet and stir constantly to create a roux. Cook for 1-2 minutes until the mixture turns light golden.
Gradually whisk in the milk, ensuring no lumps form. Continue whisking and cook for 3-4 minutes until the sauce thickens.
Stir in the Parmesan cheese, nutmeg, salt, and pepper. Mix until the cheese melts and the sauce is smooth.
Add the fresh spinach and thawed frozen spinach to the skillet. Stir well to coat the spinach evenly with the sauce.
Transfer the spinach mixture to a greased 9x9-inch baking dish. Spread it out evenly.
Sprinkle the shredded mozzarella cheese over the top.
In a small bowl, combine the panko breadcrumbs with olive oil. Mix until the breadcrumbs are evenly coated, then sprinkle them over the mozzarella layer.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Double Spinach Bake!
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 2757 mg | 120% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 20.7 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2351 mg | 181% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1770 mg | 38% | |
*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.
