Cheese And Spinach Bake
A creamy, cheesy spinach bake with a rich blend of cheeses and eggs, perfect for family dinners or entertaining guests who enjoy hearty, flavorful vegetarian dishes.
Ingredients
Instructions
- Cut up the American cheese and Brick cheese into small pieces.
- Cut up the butter into small pieces.
- Mix the cheeses and butter together by hand.
- Add the thawed and drained chopped spinach to the cheese and butter mixture.
- Add the flour to the mixture.
- Stir in the beaten eggs.
- Mix well with a spoon until all ingredients are combined.
- Add salt to taste.
- Pour the mixture into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 1 hour.
- Do not cover during baking.
- Serve hot or cold. Can be frozen for later use.
Tips & Substitutions
For a creamier texture, consider using ricotta cheese instead of cottage cheese. You can also add herbs like dill or parsley for extra flavor. If you're short on time, pre-shredded cheese can be a convenient substitute, though fresh cheese usually melts better. Be mindful of the moisture in the spinach; ensure it's well-drained to avoid a watery bake.
Serving Suggestions
This Cheese and Spinach Bake pairs beautifully with a crisp side salad or roasted vegetables for a balanced meal. It also makes an excellent brunch dish when served alongside fresh fruit or pastries. For a heartier option, consider serving it with crusty bread or as a side to a protein like grilled chicken or fish.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, cover the dish with foil and warm it in a preheated oven at 350°F (175°C) for about 20-25 minutes. Alternatively, you can microwave individual portions for quick reheating, ensuring they are heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Spinach Bake contains roughly 664 calories, with 18g protein, 86g carbohydrates, and 27g fat. It is an excellent source of protein (37% of the Daily Value) and calcium (26% of the Daily Value), and a good source of iron and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used instead of frozen. You will need about 1 pound of fresh spinach, which should be cooked and thoroughly drained before adding it to the mixture. This will enhance the flavor and texture of your bake.
Is there a way to make this recipe gluten-free?
To make this Cheese and Spinach Bake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the labels on the cheese and other ingredients for gluten-free certification to ensure that the dish meets your dietary needs.
Can I add other vegetables to this bake?
Absolutely! You can enhance the dish by adding sautéed mushrooms, bell peppers, or zucchini. Just be sure to cook and drain any added vegetables to prevent excess moisture, which can affect the bake's consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).