Spinach-Pecan Bake
A warm, savory spinach and pecan casserole with creamy texture and nutty crunch, perfect for family dinners, holiday gatherings, or as a comforting side dish.
Ingredients
Instructions
- Preheat oven to 350°F.
- Butter a 1 1/2-quart shallow baking dish.
- Cook the frozen chopped spinach according to package instructions and set aside to drain.
- Melt 1/4 cup of butter in a skillet.
- Saute the chopped onion in the melted butter until tender.
- Combine the drained spinach, sautéed onion, light cream or half and half, 1/3 cup bread crumbs, chopped pecans, salt, ground nutmeg, and pepper in a large bowl and mix well.
- Transfer the mixture into the prepared baking dish.
- Melt 2 tablespoons of butter and stir it into the spinach mixture.
- Bake in the preheated oven for 30 minutes until hot and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a dollop of low-fat cream cheese to the mixture. If you don't have pecans, walnuts or almonds can work as great substitutes. To save time, you can use fresh spinach; just sauté it until wilted instead of using frozen. Be sure to drain the spinach well to avoid a watery bake.
Serving Suggestions
This delicious bake pairs beautifully with a fresh side salad or roasted vegetables for a complete meal. It also makes a wonderful side dish for holiday gatherings. Consider serving it alongside dishes like Virginia Corn Pudding for a comforting Southern-inspired feast. A sprinkle of additional chopped pecans on top before serving adds a nice touch.
Storage & Reheating
Leftover Spinach-Pecan Bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a preheated oven at 350°F for about 15-20 minutes or until warmed through. This dish also freezes well; just ensure it's tightly sealed before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach-Pecan Bake contains roughly 318 calories, with 7g protein, 33g carbohydrates, and 19g fat. It is an excellent source of vitamin A (48% of the Daily Value), dietary fiber (29% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of protein and calcium. It also contributes 8g of dietary fiber toward your daily target.
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 for this recipe?
Yes, you can use fresh spinach! Simply sauté about 1 pound of fresh spinach until wilted, then chop and use it in place of the frozen spinach. Just ensure to drain it well to prevent excess moisture.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the spinach mixture a day in advance and store it in the refrigerator. Just bake it right before serving. This makes it perfect for meal prep or entertaining guests without last-minute stress.
What can I serve with Spinach-Pecan Bake?
This dish pairs well with grilled chicken or fish for a balanced meal. For a vegetarian option, serve it alongside quinoa or a hearty grain salad. It also complements other American recipes, making it a versatile addition to your dinner table.
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).