Fresh baby spinach gets a Mediterranean twist when it's baked in a casserole with an eggy mixture of cream cheese and crumbled feta with basil and tomato.
What You Need
Original recipe yields 10 servings
1 lb. baby spinach leaves
6 cups boiling water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4 cup milk
1 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato, divided
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Let's Make It
Heat oven to 350ºF.
Place spinach in colander in sink. Pour boiling water over spinach; cool.
Meanwhile, mix cream cheese and eggs in large bowl until blended. Gradually stir in milk. Stir in 1/2 cup feta.
Squeeze excess moisture from spinach. Add spinach to cream cheese mixture; mix well. Spoon onto 9-inch square baking dish; top with remaining feta. Cover.
Bake 50 min. or until center is set, uncovering after 30 min.
This deliciously different way to prepare spinach is the perfect side to serve at your next special occasion.
Substitute 2 pkg. (10 oz. each) frozen chopped spinach, thawed and squeezed dry, for the cooled blanched fresh spinach.
For added flavor and crunch, sprinkle with 1/4 cup toasted pine nuts before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.