- 60 mins
- 80 mins
Ingredients
- FOR THE SPINACH FILLING
- 1/2 C DICED ONION
- 1 TBSP. UNSALTED BUTTER
- 2 TBSP. ALL PURPOSE FLOUR
- 1 C MILK
- 1/2 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
- 2/3 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
Preparation
Step 1
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