Hooray, another Dr. Matthews recipe! The man who contributed recipes for Salisbury Steak and Sherried Beef is back with a baked spinach dish that will knock your socks off – which isn’t easy to do with frozen spinach. It’s one of the least glamorous ingredients imaginable, in the same class with creamed corn and tinned fruit cocktail. There just isn’t anything good to do with frozen spinach… or so I thought.
This recipe is AMAZING. Seriously. SO GOOD. I try to avoid excessive use of capitalized words, as it is far too easy to overuse their emphasis, but this is an exceptional case. I have never had such good spinach in my entire life. The dish is something like a quiche, but without the “jiggly” texture. The seasonings, cheese, and spinach all combine to create an absolutely scrumptious flavor that neither I nor my SO could get enough of. If you make this, expect to hear cries of “More spinach, please!”. It may be a first. :)
I replaced the rice in this recipe with cauliflower rice, to continue the low-carb trend. Absolutely delicious, I don’t feel that it hurts the finished product at all. The “finished” picture is shown served with Josie’s Crockpot Apple Pork Tenderloin from Clean Eatz, which was super tasty! Full credit to this cool lady for a great recipe.
- 1 (10-ounce) package frozen spinach, thawed and drained
- 1 1/2 cups cauliflower rice
- 2 eggs, beaten
- 1 cup shredded sharp Cheddar cheese
- 1/3 cup milk
- 3 tablespoons minced onion
- 2 tablespoons butter, melted
- 2 tablespoons minced parsley
- 1 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
Preheat the oven to 350 degrees Fahrenheit.
Combine all ingredients in an 8” x 8” x 2” Pyrex baking dish.
Bake for 25-30 minutes, or until a knife inserted in the center comes out clean.
Slice into squares, and serve.
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