Cheesey Spinach Casserole Worth Fighting Over

12 Jun

photo-17

JetSet Kef is not one for violence–his general amenability and short attention span work against him in a fight, plus he’s quite gifted in the Eastern Mediterranean/Maybrook, NY leisure sport of “just sittin,'” so he doesn’t bother getting riled up about much.  He did, however, once threaten an ex-boyfriend of mine with these menacing words: “I eat a lot of leafy greens. I could take him.”

Luckily, the duel never came to blows, and JetSet Kef maintains his nutrient-dense diet. I have joined him in his obsession with spinach, and usually bring an entire bag of sauteed spinach as a base to my workday lunch. One never knows when a fight between JSK and a man pitifully devoid of iron could break out!

I found this spinach casserole here— it’s worth reading her ode to steakhouse sides if you have the chance. I did some tinkering, mostly because I think mayonnaise is among the most vile substances on earth. Warning–this is not even a little bit healthy. It is so delicious and decadent that for the very first time in my life I uttered the phrase, “Holy moly, imagine if this had bacon in it!” Poor BFKef was so disappointed when I came back to my senses and reneged my offer to make another one full of pig fat.

3-Cheese Spinach Casserole

Ingredients

  • 1 pound fresh spinach (I used a 16 oz bag of frozen chopped spinach)
  • 1 large onion, diced
  • olive oil, for sauteing.
  • 3/4 cup of Greek yogurt (FIBBYDY)
  • 1/4 cup of cream cheese
  • 2 eggs, beaten
  • 2 cloves garlic, minced OR 2 TSP garlic powder (which I used because I was feeling lazy)
  • 1 tsp cloves (trust me)
  • 1/2 tsp black pepper
  • 1/2 c grated/shredded Parmesan cheese
  • 1/4-1/3 c feta

Assembly

1. Preheat oven to 375F. Heat just enough oil to coat your saute pan over medium-high heat (a 7 if you have those nifty numbers on your dial). Throw in the entire bag of spinach and spread out to be as thin a layer as possible. Let it hang out like that for 7 minutes or so, or until the bottom is a little brown. Once the browning begins, “flip” the spinach the way you would an egg and reorganize it into a single layer again. Leave be until the thawed liquid has really thinned out, which will require another 5-6 minutes or so. You want the spinach to be cooked but not runny.

2. While the spinach is cooking, dice your onion. Once the spinach is cooked, transfer to a strainer. Heat another 1-2 TBS of oil in your pan and cook the onions until soft and fragrant, which should be pretty quick as the pan will be hot. I like my onions a bit brown so I let them go for about 4 or 5 minutes.

3. Combine all ingredients, including the sauteed spinach and onions. Grease lightly whatever casserole dish you’ve got (I used two of the 1.5Q small squares) and distribute mixture evenly throughout pan. Cook for 30-40 minutes, or until top is browned and you’ve got some bubbling going on. Let cool for 5 minutes and enjoy!

One Response to “Cheesey Spinach Casserole Worth Fighting Over”

Trackbacks/Pingbacks

  1. Spinach and Corn Casserole | ãhãram - July 7, 2013

    […] Cheesey Spinach Casserole Worth Fighting Over (cookingupkefi.com) […]

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