Friday, February 21, 2014

Spinach Artichoke Bake

I had a whole container of fresh baby spinach in the fridge and it had been there for a week.  I knew I was working on borrowed time with this, before it turned into something yucky and compostable.
So, I started thinking... what to do with a big amount of spinach?
Salad?  Nah... its too cold out?
Sauteed Spinach, yummy for sure, but not what I had in mind.
Something easier... so I Googled Spinach Artichoke Bake.
I got a few hits, but didn't like any of them.  
So this one is my version... of the things I had, and wanted to use.

This made quite a bit, enough for a family function, but we happily ate this for breakfast a couple days.  It was easy to transport to work, warm in the microwave and enjoy.  This would also be good done in muffin tins, if needed.

Serves 6-8

1 cup mushrooms, chopped (optional)
1 onion, chopped
3 garlic, minced
2 Tbsp butter
16 oz fresh baby spinach (or 2 10oz boxes frozen, thawed & drained)
10oz frozen artichoke hearts, thawed & drained
1/2 cup feta, crumbled1/2 cup Parmesan
3/4 cup Italian blend, or Italian grated cheese
1 cup sour cream
4 eggs
salt and pepper  

Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish with cooking spray or butter and set aside. I used individual containers for my version.

In a large skillet, melt the remaining butter over medium-high heat. Add the onions and butter and cook, stirring, until soft, about 3 minutes. Add the garlic and mushrooms and cook until they soften, about 5 minutes. Add fresh spinach and cook until wilted and it starts to release some liquid. Cook a bit more until the liquid evaporates. Remove from the heat.

In a large bowl, combine the spinach & mushroom mixture, artichoke hearts, parmesan and feta, and toss to combine.  Add salt and pepper, and taste.  This should taste good and flavorful at this point. 

In a separate bowl, beat the eggs and sour cream and add to the spinach mixture. Transfer to the prepared dish and top with a layer of italian grated cheese. Bake until the casserole is firm and the top is golden, about 45 to 50 minutes.

Remove from the oven and serve.

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