Spicy Spinach Bake

Photo by Constance F.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • pkgs. frozen, chopped spinach

  • 4

    TB. butter

  • 2

    TB. flour

  • 1

    onion, chopped

  • 2

    cloves garlic, minced

  • 1/2

    Cup milk

  • 1/2

    Cup liquid from the spinach

  • 1/2

    tsp. PENZEYS FRESHLY GROUND PEPPER

  • 1

    tsp. soy sauce

  • salt, to taste

  • 1

    tsp. Worcestershire sauce

  • 1/4-1

    tsp. CRUSHED RED PEPPER FLAKES, to taste

  • 8

    oz. jalapeño pepper jack cheese, cut into 1/2-inch cubes

  • 1

    Cup panko breadcrumbs (Japanese style, sold by the regular breadcrumbs or in the ethnic section), optional—for serving casserole-style

  • 1/4

    Cup shredded Parmesan cheese, optional—for serving casserole-style

Directions

Place the frozen spinach in a bowl and thaw the spinach in the microwave. You can also let it thaw on the counter. Drain well, reserving 1/2 cup of the liquid. Melt the butter in a pan over low heat. Add the flour and stir until well blended and smooth but not brown. Add the onion and cook until soft but not brown. Add the garlic and cook for 30 seconds. Add the milk and reserved spinach juice slowly, stirring constantly to avoid lumps. Cook until smooth and thick, stirring constantly. Add the PEPPER, soy sauce, salt, Worcestershire sauce, CRUSHED RED PEPPER FLAKES and cheese. Stir until the cheese is melted. Add the spinach. This may be served immediately or put in a casserole dish and topped with panko crumbs and Parmesan cheese. The flavor is even better if refrigerated overnight, then reheated. Heat casserole in preheated 350° oven for 30-40 minutes, or microwave on high until heated through, stirring and checking every 2 minutes. This also makes a yummy dip served with crackers.

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