BOURSIN CREAMED SSPINACH Recipe

November 01, 2010

PREP TIME: 60 min
|
COOK TIME: 20 min

Ingredients

	FOR THE SPINACH FILLING
½	C DICED ONION
1	TBSP. UNSALTED BUTTER
2	TBSP. ALL PURPOSE FLOUR
1	C MILK
½	HEAVY CREAM
1	PKG. BOURSIN GARLIC & FINE HERB CHEESE 5.2 OZ.
1	PKG FROZEN CHOPPED SPINACH, THAWED AND SQUEEZED DRY OF EXCESS MOISTURE 10 OZ.
2	TBSP. GRATED PARMESAN
1	TSP. MINCED LEMON ZEST
	FOR THE CRUMB TOPPING
⅔	C COARSE FRESH BREAD CRUMBS(MADE WITH FROM 2 SLICES OF FIRM WHITE BREAD)
1	TBSP. UNSALTED BUTTER, MELTED
1	TBSP. OLIVE OIL
	SALT AND PEPER

Directions

PREHEAT OVEN TO 425. COAT A SHALLOW 2 CUP BAKING DISH WITH A NONSTICK SPRAY; SET ASIDE.

SAUTE – ONION IN 1 TBSP. BUTTER IN A SAUCEPAN OVER MEDIUM HEAT UNTIL SOFT

ADD – FLOUR AND STIR TO COAT ONIONS.

GRADUALLY – WHISK MILK AND CREAM INTO ONION MIXTURE, STIRRING CONSTANTLY TO PREVENT LUMPS.

STIR – IN BOURSIN A LITTLE AT A TIME, UNTIL CHEESE IS MELTED AND SAUCE IS SMOOTH. REMOVE SAUCEPAN FROM HEAT

ADD – SPINACH, PARMESAN, ZEST, AND SEASONINGS. TRANSFER SPINACH MIXTURE TO PREPARED BAKING DISH.

COMBINE – CRUMBS, 1 TBSP. BUTTER, OIL, SALT, AND PEPPER. TOP SPINACH WITH CRUMBS PRESSING THEM TO ADHERE. (DISH MAY BE COVERED AND CHILLED AT THIS POINT TO BE BAKED LATER)
PLACE DISH ON A BAKING SHEET; BAKE UNTIL CRUMBS ARE GOLDEN AND SAUCE IS BUBBLY
20 – 25 MINUTES