Ingredients
- Topping:
- 1/2 cup yellow onion, diced
- 2 Tablespoons flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 pkg. Boursin cheese
- 1 pkg. frozen chopped spinach, thawed, squeezed and dried
- 2 Tablespoons Parmesan cheese, grated
- 1 teaspoon lemon zest, minced
- salt, pepper, cayenne and nutmeg to taste
- 2/3 cup coarse breadcrumbs
- 1 Tablespoon butter, melted
- 1 Tablespoon olive oil
- salt and pepper to taste
Preparation
Step 1
Preheat oven to 425 degrees. Coat a shallow 2 cup baking dish with Pam and set aside. Saute the onion in butter in a large saucepan over medium heat. Cook until onion is soft--5 minutes. Add flour and stir to coat the onion. Cook about 1 minute. Gradually whisk milk and cream into the onion mixture, stirring constantly to prevent lumps. Simmer sauce for 1 minute. Stir in Boursin a little at a time until melted and smooth. Remove saucepan from heat. Add the spinach (dry of excess moisture), Parmesan cheese, lemon zest and spices. Transfer spinach to prepared baking dish.
Combine crumbs, butter, oil and seasonings. Top spinach with crumbs, packing them to adhere. Dish may be covered and chilled at this point to be baked later.
Place dish on a baking sheet and bake until crumbs are golden and sauce is bubbly, 20-25 minutes.