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  • 2 medium onions, slivered (about 4 ounces each)
  • 2 tablespoons butter
  • 9 ounces fresh baby spinach, coarsely chopped
  • Salt and pepper, to taste
  • 6 ounces shredded Italian blend cheese *



Step 1

This was a spur-of-the-moment non-recipe type thing that I threw together. The day before I'd made some caramelized onions and added most of a bag of fresh baby spinach to it. I heated it just long enough to wilt the spinach. I seasoned it with a little salt and pepper. I was going to eat this with some steak the next day until I realized that I had part of a bag of shredded Italian cheese blend that needed to be used up. So, I mixed that into the spinach and baked it about 20 minutes in my toaster oven at 250º to melt and brown up the cheese. I'd use 350º in a regular oven. I can only give approximate carb counts because I'm not sure exactly how much of each ingredient I used. They should be pretty close though.

Makes about 4 servings

* The blend that I used was a mixture of mozzarella, provolone, romano, parmesan, fontina and asiago cheeses.

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