Large Saute Pan
1.5 quart baking dish
- 1 tablespoon olive oil
- 1 pound fresh baby spinach
- 1 teaspoon minced garlic
- 1/2 cup whipping cream
- 1/2 cup shredded parmesan cheese
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup Panko breadcrumbs
Preheat oven to 450F. Add olive oil, minced garlic, and spinach to a large saute pan. On medium-high heat, sauce the spinach just until wilted (about 5 minutes) stirring constantly. TIP: To prevent a runny casserole, drain off (or pat with a paper towel) any liquid that may have occurred due to the saute method.
Remove pan from heat and add cheese, cream, pepper, and salt. Stir. Taste for flavor and add more salt and pepper if desired.
Pour into 1.5 quart dish and top with breadcrumbs.
Bake uncovered for 10 minutes or until bubbly and breadcrumbs are golden brown.
Substitute frozen chopped spinach for the fresh spinach. Just be sure to defrost the spinach first and squeeze out all the excess moisture before you begin making the recipe.
Make Ahead Instructions: Assemble recipe except for the breadcrumbs. Bake then let cool completely. Cover and refrigerate for up to 2 days. When ready to bake, uncover and top with breadcrumbs. Bake as directed.
Storing Leftovers: Store leftovers in the refrigerator for up to 3 days. Use an airtight container for best results.
Nutrition analyzed by happyforks.com. Different brands may yield slightly different data.
Serving: 4.1oz | Calories: 163kcal | Carbohydrates: 15g | Protein: 6g | Fat: 9.3g | Cholesterol: 21mg | Sodium: 382mg | Sugar: 1g