Creamed Spinach with Parmesan Crust

  • 6 bunches of spinach, stems removed and washed well
  • 2 cloves garlic
  • 1 yellow onion, diced small
  • 1 tablespoon olive oil
  • 2 cups warm milk, 1%
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 4 ounces parmesan cheese, grated
  • 1 cup bread cubes, baguette or French roll
  • salt and pepper to taste
  1. Preheat oven to 400 °F.
  2. On a cookie sheet or sheet pan, toast the cubes of bread until light brown and crunchy throughout. 
  3. Remove from oven and cool.
  4. Place the toasted bread, 1 clove of garlic and parmesan cheese in a good processor on high speed until a medium-fine crumble forms.
  5. Season with salt and pepper and set aside.
  1. Place a large sauté pan or pot over medium heat for 1 minute.
  2. Add olive oil and the second clove of minced garlic.
  3. Cook for 2 minutes, making sure not to burn onions or garlic.
  4. If needed, reduce heat.
  5. Add all spinach to pot, making sure all the leaves fit inside (spinach will shrink quickly).
  6. Turn the stove to high and continue cooking the spinach, stirring constantly to ensure the onion/garlic mixture is evenly distributed.
  7. Once the spinach is just wilted, season with salt and pepper, remove from the pan immediately and cool.
  8. Once cool, squeeze as much of the liquid from the spinach as possible.
Assembly Directions:
  1. Place butter in a medium-sized pot over medium heat.
  2. Once the butter is melted, add flour and mix until smooth and turn the stove down to low.
  3. Cook for two minutes then add milk little by little while whisking vigorously to avoid lumps.
  4. Once all the milk has been added, turn the stove to high and continue whisking for 2 minutes or until the milk comes to a boil and thickens.
  5. Then turn the stove down to low.
  6. Season milk mixture with salt and pepper.
  7. Add spinach.
  8. Mix well while spinach heats up.
  9. Season again with salt and pepper.
  10. Pour the creamed spinach into a casserole dish and sprinkle the parmesan crust over the top of the spinach.
  11. Place in the oven at 500 °F for 10 minutes or until the crust turns a bit brown.

Serves 10
Nutrition per serving: 131 calories; 8g fat

Recipe from Bret Thompson, chef-owner of Milk Restaurant, Los Angeles