Becky Luigart-Stayner
6 servings

Check your local farmers' market for the freshest spinach. Squeezing the cooked spinach removes excess moisture.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Lightly coat an 11 x 7-inch baking dish with cooking spray, and dust with breadcrumbs. Set aside.

Step 3

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add garlic; cook 20 seconds, stirring constantly. Add spinach; cook 3 minutes or until spinach wilts, stirring occasionally. Remove from heat; cool slightly. Place spinach mixture on several layers of heavy-duty paper towels, and squeeze until barely moist. Place spinach mixture in a blender. Add milk and cornstarch; process until smooth. Add cheese, salt, pepper, and nutmeg; pulse until well blended. Pour into a large bowl.

Step 4

Place egg whites and egg in a large bowl; beat with a mixer at high speed 5 minutes or until tripled in volume. Gently fold one-fourth of egg mixture into spinach mixture; gently fold in remaining egg mixture (mixture will seem slightly thin). Spoon spinach-egg mixture into prepared baking dish; smooth top with a spatula.

Step 5

Bake at 375° for 35 minutes or until set in the center. Cool 5 minutes on a wire rack before serving.

Ratings & Reviews

Heidelind1's Review

June 16, 2013
I agree with the other review. It's good, not great. But a good way for me to get my son to eat veggies.

nwilker's Review

July 14, 2011
It's not a bad recipe, just not a great recipe. I would use very good cheese to get the most flavor. I'd also add some additional spices (not positive what though). Made it as is, messed up the kitchen quite a bit for just a side dish quality item.