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This creamy spinach casserole recipe is a more sophisticated cousin to creamed spinach. It's perfect for weekend entertaining or as a holiday side dish.

Source: EatingWell Magazine, November/December 2012




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a shallow 2-quart baking dish with cooking spray.

  • Press spinach in a mesh strainer to get out as much moisture as possible. Pulse in a food processor until very finely chopped.

  • Combine milk, flour, salt, pepper and nutmeg in a large saucepan. Cook over medium heat, whisking, until thickened, 2 to 4 minutes. Remove from the heat and stir in 1/2 cup Cheddar, cottage cheese and the spinach.

  • Beat egg whites in a large bowl with an electric mixer, slowly increasing the speed, until they begin to foam. Continue to beat until the whites hold their shape; do not overbeat. (You'll know they are ready when you lift the beaters out and the peak doesn't flop over.)

  • Gently fold the whites into the spinach mixture with a rubber spatula until uniform. (It's OK if a few white streaks remain.) Transfer to the prepared baking dish.

  • Bake for 35 minutes. Top with the remaining 1/2 cup Cheddar; continue baking until the cheese is melted, about 10 minutes more. Let stand for 5 minutes


To make ahead: Prepare Steps 2 & 3, refrigerate for up to 1 day. Bring to room temperature before folding in egg whites.

Nutrition Facts

about 1 cup
142 calories; protein 13.5g; carbohydrates 10.1g; dietary fiber 3.2g; sugars 3.1g; fat 6g; saturated fat 3.2g; cholesterol 17.1mg; vitamin a iu 12677.9IU; vitamin c 5.9mg; folate 174.6mcg; calcium 289.6mg; iron 2.3mg; magnesium 90.7mg; potassium 473.2mg; sodium 391mg; thiamin 0.2mg.

1 vegetable, 1/2 high-fat protein, 1/2 lean protein