Creamed-Spinach Gratin

recipe
Placing the creamed spinach in a casserole and topping it with sliced tomatoes gives the dish a bright, festive touch of red and green.
5

Outstanding

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 72
Caloriesfromfat 35 %
Fat 2.8 g
Satfat 1.4 g
Monofat 0.3 g
Polyfat 0.3 g
Protein 4.2 g
Carbohydrate 8.5 g
Fiber 2.8 g
Cholesterol 7 mg
Iron 1.8 mg
Sodium 265 mg
Calcium 105 mg

Ingredients

1 (10-ounce) bag fresh spinach
Cooking spray
2/3 cup chopped onion
1/4 cup tub-style light cream cheese
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (1/4-inch-thick) sliced tomato
1/4 cup dry breadcrumbs
2 tablespoons finely grated fresh Parmesan cheese

Preparation

Preheat oven to 375°.

Remove large stems from spinach. Tear spinach into 1-inch pieces; place in a colander. Rinse spinach under cold water; drain. Set aside.

Place a large Dutch oven coated with cooking spray over medium heat until hot. Add onion; sauté 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano, salt, and pepper. Uncover and cook an additional minute or until cream cheese melts. Spoon spinach mixture into a 1-quart gratin dish or shallow casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach,and sprinkle with breadcrumbs and Parmesan cheese. Bake at 375° for 30 minutes or until golden brown.

Note:

November 1997
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