Spinach And Artichoke Bake
A creamy, cheesy spinach and artichoke bake that combines tender spinach, artichoke hearts, and a savory cheese layer. Perfect as a comforting side or appetizer, it offers rich flavors with hints of garlic and Parmesan, baked to bubbly perfection and ideal for family dinners or gatherings.
Ingredients
Instructions
- Cook and drain the frozen chopped spinach.
- In a mixing bowl, combine the spinach, cream of celery soup, soaked bread, and beaten egg.
- Season the mixture with salt, pepper, and garlic to taste.
- Grease a large casserole dish and line the bottom with artichoke hearts.
- Spread a layer of spinach mixture over the artichokes, then sprinkle with Parmesan cheese.
- Repeat layering with remaining spinach mixture and cheese, ending with a cheese layer on top.
- Sprinkle the top with extra Parmesan cheese and dot with butter.
- Bake at 350°F (175°C) for 30 to 45 minutes until bubbly and golden.
Tips & Substitutions
To enhance the flavor of your Spinach And Artichoke Bake, consider adding a pinch of nutmeg to the spinach mixture or using fresh garlic instead of powdered. If you're short on time, you can substitute fresh spinach for the frozen variety. For a creamier texture, add a bit of cream cheese to the mixture. This dish pairs wonderfully with a side of Potatoes With Vegetarian Chili.
Serving Suggestions
Serve your Spinach And Artichoke Bake with a simple green salad or crusty bread for a complete meal. It also makes a great appetizer for gatherings or parties. Consider pairing it with a light white wine to complement the flavors. For a heartier option, serve it alongside American recipes like roasted chicken or grilled fish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until heated through, about 15-20 minutes. Alternatively, you can microwave individual portions for a quick meal, but the oven method will help maintain the crispy top.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach And Artichoke Bake contains roughly 238 calories, with 7g protein, 41g carbohydrates, and 6g fat. It is an excellent source of vitamin C (47% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 718mg per serving (31% of the Daily Value).
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, you can use fresh spinach instead of frozen. You'll need about 12 ounces of fresh spinach. Sauté it in a pan until wilted, then drain and chop before adding it to the mixture. This will give your bake a fresher taste and texture.
How can I make this dish gluten-free?
To make the Spinach And Artichoke Bake gluten-free, substitute the white bread with gluten-free bread or use gluten-free breadcrumbs. Ensure that your cream of celery soup is also gluten-free or make a homemade version using cornstarch as a thickener.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the Spinach And Artichoke Bake a day in advance. Simply assemble the dish, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
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).