The first time I made this dish, I was cooking for Grandma and Grandpa, and one of their favorites is spinach. The second time, I played with it a bit and put it together for Thanksgiving. It was delish both times, but I definitely like the second version better. The spinach in this dish is perfectly cooked, the cheese melted and delicious, and the whole thing a perfect accompaniment to any meal. This was adapted from Smitten Kitchen’s The Best Baked Spinach.
Here’s what you need:
3 pounds baby spinach
2 tablespoons unsalted butter
1.5 tablespoons flour
1 cup stock or milk or cream or a combination (I did vegetable stock and a little 1% milk)
2 to 2.5 cups grated Gruyere cheese (or swiss cheese)
Here’s what you do:
(1) Preheat your oven to 375 degrees and butter a shallow baking dish.
(2) Rinse your spinach. Add to a large pot over high heat, and cook until wilting and softening, about 5 minutes. Transfer to a colander and immediately rinse with cold water.
(3) Working in small amounts, squeeze as much of the water out of the spinach as possible. Roughly chop the spinach.
(4) Wipe out the pan and melt the butter over high heat. Add the spinach and cook until it starts to dry (when spinach starts to stick to the pan), about 5 minutes.
(5) Lower the heat, sprinkly the flour, and stir for two minutes. Then add the stock/cream/milk and allow to simmer for about 5 minutes until most of the liquid has evaporated. Season with salt and pepper.