Spinach Supreme 
serves 4

Spinach Supreme

I love this spinach recipe not only because it's easy and tastes great, but also because it is so versatile. It can be served warm, room temperature, or cold. This is a recipe I have adapted from a Sunset recipe.

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2 tablespoons butter
3 cloves minced garlic
1 cup chopped onion
3 tablespoons flour
1/2 cup non-fat milk
1/2 cup low-sodium chicken broth
1 tablespoon sherry

2 cups sliced mushrooms
1 bunch fresh spinach, washed and spun dried (of thawed and drained if frozen)
1 teaspoon each, fresh basil and oregano
2 eggs, beaten
1/4 cup breadcrumbs
1/4 cup freshly shredded Parmesan cheese

1. Pre-heat oven to 350 degrees.
2. In a medium saucepan over medium heat, melt 2 tablespoons butter.
3. Saute garlic and onion until tender, about 2 minutes.
4. Remove saucepan from heat and whisk in flour. 
5. Return pan to heat, slowly add milk and chicken broth whisking constantly until smooth, simmer until thick.
6. While sauce is thickening, heat sherry in a large skillet over medium heat. 
7. Cook mushrooms, basil, and oregano until mushrooms are tender. 
8. Add spinach to mushrooms, cover, and cook until spinach wilts, about 5 minutes.
9. In a large bowl combine eggs, breadcrumbs, Parmesan cheese, spinach mix and sauce.
10. Pour mixture into a medium-size baking dish coated with cooking spray.
11. Bake 30-35 minutes, or until set. 

Calories 232,  Fat 10.8g,  Cholesterol 113.6mg,  sodium 257.6mg
Carbohydrate 22.7g,  Fiber 3.6g,  Sugars 1.3g,  Protein 12.9g