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.
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 |
- Pre-heat oven to 350 degrees.
- In a medium saucepan over medium heat, melt 2 tablespoons butter.
- Saute garlic and onion until tender, about 2 minutes.
- Remove saucepan from heat and whisk in flour.
- Return pan to heat, slowly add milk and chicken broth whisking constantly until smooth, simmer until thick.
- While sauce is thickening, heat sherry in a large skillet over medium heat.
- Cook mushrooms, basil, and oregano until mushrooms are tender.
- Add spinach to mushrooms, cover, and cook until spinach wilts, about 5 minutes.
- In a large bowl combine eggs, breadcrumbs, Parmesan cheese, spinach mix and sauce.
- Pour mixture into a medium-size baking dish coated with cooking spray.
- 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
Carbohydrate 22.7g, Fiber 3.6g, Sugars 1.3g, Protein 12.9g