When I was at the store, I kept re-checking this recipe because it seemed like A LOT of spinach. But turns out, when you put spinach in really hot water, it shrinks quite a bit. It's not as much as you'd think when it's all said and done.
- 2 lbs fresh baby spinach
- 5 Tbsp butter
- 3 Tbsp olive oil
- 3 garlic cloves, minced
- 1 Tbsp Italian seasoning
- 3/4 tsp salt
- 1 cup grated Parmesan cheese
Preheat oven to 400 degrees. In a stockpot, bring 5 cups of water to a boil. Add spinach; cook covered, 1 minutes or just until wilted. Drain well.
In a small skillet, heat butter and oil over medium-low heat. Add garlic, Italian seasoning and salt; cook and stir until garlic is tender, 1-2 minutes.
Spread spinach in a greased 8-inch square or 1 1/2 qt baking dish. Drizzle with butter mixture; sprinkle with cheese. Bake, uncovered, until cheese is lightly browned, 10-15 minutes.
NOTES: I did each pound of spinach separately because I didn't have a big enough pot. Once the spinach shrunk down, it was fine, but when it's all fluffed up, I just didn't want to find out what burnt spinach falling out of a pot smelled like.
NOTES: I did each pound of spinach separately because I didn't have a big enough pot. Once the spinach shrunk down, it was fine, but when it's all fluffed up, I just didn't want to find out what burnt spinach falling out of a pot smelled like.
Serves 6
Prep Time: 10 minutes
Total Time: 25 minutes
Recipe from Taste of Home
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