Round 2: Parmesan Spinach Recipe?

Question

Does anyone have a simple recipe for a restruant style parmesan spinach? I like it with the chopped onions...also is it okay to use frozen spinache instead of fresh? The fresh was just too mushy when I made it.

Answer 1

this is a simple one and yes frozen spinach is fine. I have used this recipe before and it turns out great. enjoy.

4 (10 ounce) packages frozen spinach
1 cup parmesan cheese, grated
1/2 cup onions, chopped
1/3 cup heavy cream
2 tablespoons melted butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon freshly ground nutmeg

Preheat oven to 350^F.
Butter an 8x8 inch baking dish.
Cook spinach according to pkg directions.
Drain and squeeze out excess moisture.
Combine spinach, onion, cream, cheese, butter, salt and pepper in a bowl.
transfer to buttered dish.
Bake 20 minutes until hot.
Serve!

Answer 2

Creamed Parmesan Spinach

Two 10-ounce bags spinach, stems removed
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup regular or nonfat half-and-half, warmed
1/8 teaspoon freshly grated nutmeg
1/2 cup (2 ounces) freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste

Wash spinach well in a large sink of lukewarm water. Lift the spinach leaves out of the sink (do not spin dry) and transfer to a large bowl.

Place about half of the spinach and any water clinging to their leaves in a large saucepan. Cover and cook over medium-high heat, stirring often, until the spinach wilts, about 5 minutes. Stir in the remaining spinach and cook until all of the spinach is wilted and tender, about 5 minutes more. Drain in a colander and rinse under cold water.

A handful at a time, squeeze the excess water from the spinach and set the spinach aside.

Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and let bubble without browning for 1 minute. Whisk in the half-and-half and bring to a simmer over medium heat. Cook just until lightly thickened and no raw flour flavor remains, about 3 minutes. Stir in the spinach and nutmeg and cook until the spinach is heated through, about 3 minutes. Stir in the cheese. Season with salt and pepper. Serve hot.

Answer 3

PARMESAN AND SPINACH PIE
Yield: 6 servings

INGREDIENTS:
1 teaspoon unsalted butter
3 tablespoons olive oil
1/4 cup chopped pancetta or bacon
1/2 cup finely chopped yellow onions
1-1/2 teaspoons minced garlic
2 pounds spinach, rinsed, blanched, and finely chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch grated nutmeg
1 large egg, beaten
1-1/2 cups grated Parmesan
1 tablespoon melted unsalted butter
Aged balsamic vinegar, to taste

PIECRUST:
8 ounces flour (about 1-1/2 cups plus 2 tablespoons)
1/2 teaspoon salt
4 ounces (1 stick) cold butter, cut into 1/2-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water


For the crust:
Into a large bowl, sift the flour and salt. Add the butter pieces and shortening and work them into the flour by hand until the dough starts to come together and form small pea shapes. Work the ice water into the dough 1 tablespoon at a time with your fingers until it just comes together, being careful not to over mix. Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out.

Brush the bottom and sides of a 10-inch springform pan with the butter and set aside. Preheat the oven to 400ºF.

To make the filling, heat the oil in a large skillet over medium-high heat. Add the pancetta and cook until just crisp, about 2 minutes. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the spinach, salt, pepper, and nutmeg, mix well, and cook, stirring, for 2 minutes. Remove from the heat. Add the egg and cheese, and mix well. Let cool.

Divide the dough into 2 portions, one about 2/3 and the other 1/3 of the dough. Roll each portion on a lightly floured surface into a thin round. Press the dough into the bottom and up the sides of the prepared pan. Fill with the cooled spinach mixture, and top with the smaller round of dough, pressing firmly to seal the filling. With a sharp knife, cut slits into the top crust and brush with the melted butter. Bake until the crust is golden and the filling is set, about 40 minutes.

Remove from the oven and let rest for 5 minutes before serving. Serve with aged balsamic vinegar.

Answer 4

Spinach Parmesan

4 (10 ounce) packages frozen spinach
1 cup parmesan cheese, grated
1/2 cup onions, chopped
1/3 cup heavy cream
2 tablespoons melted butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon freshly ground nutmeg

Preheat oven to 350^F.
Butter an 8x8 inch baking dish.
Cook spinach according to pkg directions.
Drain and squeeze out excess moisture.
Combine spinach, onion, cream, cheese, butter, salt and pepper in a bowl.
transfer to buttered dish.
Bake 20 minutes until hot.
Serve.

Sauteed Spinach with Parmesan Cheese
2 bunches spinach
2 tablespoons olive oil
3-4 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 small tomatoes, peeled,seeded,and diced
1/2 cup freshly grated parmesan cheese

Thoroughly wash and dry spinach and remove stems.
(I usually use the packaged, pre-washed spinach so that I don't get too much water in this dish. Otherwise, be sure to dry the leaves very, very well.) Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat.
Saute garlic about one minute.
Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes.
Add salt, pepper, and tomatoes.
Cook an additional minute.
Stir in grated Parmesan, remove from heat, taste, and adjust seasonings.
Serve immediately.
If spinach releases too much water, you can drain mixture in a colander before serving.
Taste and adjust seasonings again after draining.


Parmesan Creamed Spinach

7 tablespoons butter, divided
1/4 cup flour
1 teaspoon seasoning salt
black pepper
3/4 cup 18% table cream
1/4 cup whipping cream
4 ounces cream cheese (softened)
1 small onion, finely chopped (or use about 1/4 cup onion)
1 tablespoon minced fresh garlic (can use more)
2 (10 ounce) boxes frozen chopped spinach, thawed and slightly drained
1/4 cup low sodium chicken broth
1/2 cup grated parmesan cheese

In a saucepan over medium-low heat melt 4 tablespoons butter.
Stir in flour, seasoned salt and black pepper; whisk for 1 minute.
Slowly add in table cream and whipping cream then stir in cream cheese, increase the heat to medium, stirring/whisking constantly until the mixture is smooth and thick; set aside.
In another saucepan over medium heat saute the onions and garlic in about 3 tablespoon butter until transparent (about 1-1/2 minutes).
Add in spinach and broth or water to the pan; reduce the heat to low; cover and cook stirring occasionally for 8 minutes.
Stir in the prepared white sauce with the Parmesan cheese; toss well to combine with the spinach.

Spinach – Creamy Parmesan

3 (10 ounce) boxes frozen spinach (defrosted)
2 (3 ounce) bricks cream cheese
1/2 small white onion (finely chopped)
2/3 cup freshly grated parmesan cheese (2 handfuls)
1 teaspoon coarse black pepper

Place spinach in microwave to defrost. Place the boxes on a dish to defrost the spinach, because the boxes will leak.
While spinach defrosts, place cream cheese and onions in a medium sauce pot over low heat.
When cream cheese melts, add Parmesan and black pepper to the cheese.
Drain spinach in a clean kitchen towel, wringing it out until dry.
Stir spinach into sauce, season with 1/8 teaspoon salt.
Allow spinach to sit over lowest heat possible 10 minutes, stirring occasionally