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

Lorrie Hulston Corvin
Recipe by Cooking Light June 2005

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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

  • 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.

  • 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.

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

Nutrition Facts

92 calories; calories from fat 34%; fat 3.5g; saturated fat 1.8g; mono fat 1g; poly fat 0.3g; protein 8.5g; carbohydrates 7.3g; fiber 1.2g; cholesterol 42mg; iron 1.7mg; sodium 326mg; calcium 193mg.
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