Spinach Bake

Spinach Bake

This deliciousness is one my favorite dishes because it's healthy, cheesy, and full of vitamins! I highly recommend everyone to make this for the next family gathering. 

Preheat your oven to 425. 

In a saucepan, put 2 tablespoons of butter and one chopped onion until it's translucent (about 10 minutes.) 

Add 1/4 cup flour and 1/4 tsp nutmeg and whisk.  Cook for about 2 minutes until the flour isn't 'raw' any more.  

Add 3 cups skim milk and cook until it becomes thick and creamy. (about 5 minutes.) 







Before the next step, defrost 3 packages of frozen spinach and drain them well.  





Add Spinach and 1/2 cup freshly granted parmesan cheese to the mixture and combine well. 
Add salt and pepper to taste. 

Transfer to a baking dish.

Add 1/2 cup of parmesan cheese. 

Top with Swiss Cheese and bake for 20 minutes until bubbly. 

Serve warm - YUM! 

This recipe is from: http://www.skinnytaste.com/2011/10/makeover-spinach-gratin.html

Makeover Spinach Gratin
Skinnytaste.com
Servings: 13 • Serving Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 111.1 • Fat: 5.5 g • Protein: 7.7 g • Carb: 9.2 g • Fiber: 2 g • Sugar: 2.6 g 
Sodium: 287.1 g

Ingredients: 

• 3 tbsp light butter
• 1 cup finely chopped onion
• 1/4 cup flour
• 1/4 tsp fresh grated nutmeg
• 3 cups 2% milk
• 3 16-oz packages frozen chopped spinach, defrosted
• 3/4 cup freshly grated Parmesan cheese
• 1 tbsp salt
• 1/2 tsp  black pepper
• 1/2 cup Swiss cheese 

Directions:

Preheat the oven to 425°.

In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 - 12 minutes.

Add the flour and nutmeg; cook 2 more minutes, stirring occasionally. Add the milk and cook until thickened, about 5 - 7 minutes.

Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper.

Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top. 

Bake for 20 minutes until hot and bubbly. Serve hot. Makes a little over 6 1/2 cups.