Creamy Swiss Spinach
What a great alternative to the usual creamed spinach for the Holidays. I love the slighlty nutty, smoky flavor this Swiss cheese gives and it is super meltable! (Is that even a word?)If you want to deal strictly with fresh spinach, remember that a 10 ounce bag of fresh spinach leaves equals about 6 cups, and 1 1/4 cups cooked product. Also, each 10-ounce frozen package of frozen spinach equals about 1 1/2 cups thawed, drained spinach.
For 6 Serving(s)
- 2 slices bread
- 2 tablespoon(s) Parmesan cheese
- 2 (10 ounce) packages frozen chopped spinach, thawed
- 2 teaspoon(s) olive oil
- 1 teaspoon(s) minced garlic in oil
- 1/2 small onion, minced
- 3/4 cup(s) milk
- 3/4 cup(s) creamy Swiss cheese *
- 1/2 cup(s) shredded mild Cheddar cheese
- Nonstick cooking spray
- 1/2 teaspoon(s) black pepper
- Pinch nutmeg, optional
Creamy Swiss Spinach Directions
- Cut the bread into very small cubes and place in a bowl and toss with Parmesan cheese; set aside. Squeeze the spinach as dry as possible. this is best accomplished by placing it in a kitchen towl(with a small nap) and wringing it as hard as you can. Set spinach aside. Preheat oven to 400-degrees F. In a large skillet, add oil over medium heat. When hot, add garlic and onion, cooking for 3-4 minutes or until onion is softened but not brown. Add milk and dollop in the Swiss cheese by the tablespoon. Stir almost constantly until milk is scalding and the Swiss has completely melted. Remove from heat and stir in the Cheddar cheese. It doesn't have to completely melt. Add the spinach, breaking it apart to thoroughly combine; season to taste. Transfer to an 8-inch square baking pan. Evenly distribute the bread cube mixture on top and spray the entire bread layer with nonstick cooking spray. Bake 15-20 minutes, or until well browned on top and bubbling. Remove to serve immediately.
- * Creamy Swiss cheese is now found in most supermarkets, the Laughing Cow brand is my favorite.