- 2
- 60 mins
Ingredients
- For the spinach filling:
- 1/2 cup diced onion
- 1 T. unsalted butter
- 2 T. all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 pkg. Boursin Garlic & Fine Herbs cheese (5.2 oz.)
- 1 pkg.frozen chopped spinach, thawed and squeezed dry of excess moisture (10 oz.)
- 2 T. grated Parmesan
- 1 tsp. minced lemon zest
- Salt, white pepper, cayenne pepper, and ground nutmeg to taste.
- For the crumb topping:
- 2/3 cup coarse fresh bread crumbs (made from 2 slices firm white bread)
- 1 T. unsalted butter, melted
- 1 T. olive oil
- Salt and black pepper to taste.
Preparation
Step 1
Preheat oven to 425 degrees. Coat a shallow 2-cup baking dish with nonstick spray; set aside.
Saute onion in 1 T. butter in a saucepan over medium heat until soft, 5 minutes.
Add flour and stir to coat onion. Cook about 1 minute.
Gradually whisk milk and cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce for 1 minute.
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 T. 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.