- 2 tablespoons olive oil, divided
- 1 cup chopped onion
- 8 garlic cloves, coarsely chopped
- 6 ounces pork sausage
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 2 tablespoons all-purpose flour
- 2 cups 2% reduced-fat milk
- 2 large eggs, lightly beaten
- 12 ounces fresh spinach, trimmed
- Cooking spray
- 2 ounces French bread baguette, torn into 1-inch pieces
- 1/3 cup grated Parmesan cheese
- calories 396
- fat 23.6 g
- satfat 8 g
- monofat 11.2 g
- polyfat 2.6 g
- protein 21 g
- carbohydrate 26.6 g
- fiber 3.1 g
- cholesterol 148 mg
- iron 4.1 mg
- sodium 732 mg
- calcium 382 mg
How to Make It
Preheat oven to 450°.
Heat a Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil; swirl. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute, stirring constantly. Add sausage, salt, and pepper; sauté 5 minutes, stirring to crumble. Remove mixture from pan; drain. Wipe pan.
Return sausage mixture to pan. Stir in flour; sauté 30 seconds, stirring constantly. Combine milk and eggs, stirring well. Reduce heat to medium. Stir milk mixture into sausage mixture; bring to a boil, and cook 2 minutes, stirring constantly. Remove from heat; stir in spinach. Spoon spinach mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
Place bread in a food processor, and pulse until 1 cup coarse crumbs form. Heat a large skillet over medium-high heat. Add remaining 1 1/2 tablespoons olive oil to pan, and swirl to coat. Stir in crumbs, and sauté for 3 minutes or until toasted, stirring frequently. Sprinkle crumbs over spinach mixture, and top with cheese. Bake at 450° for 12 minutes or until bubbly.