Spinach Parmesan Bake


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Spinach Parmesan Bake

This is a combination of two different recipes and I’m very please with the resulting flavors.  It was very nice with our boneless baked pork steaks tonight.   I did put 3 large sliced mushrooms in this, but they added absolutely nothing to the flavor, so I won’t include them again and I’m not including those in my recipe here.  This dish is Induction acceptable.  Popeye would brag on the nutritional stats for a serving of this spinach dish!  I sure was impressed with them!

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2 T. olive oil

2 oz. onion, chopped

Dash salt

10 oz. box frozen spinach, thawed and drained

2 oz. cream cheese

2 oz. heavy cream

1/3 c. homemade mayonnaise

2 large eggs

3/4 c. grated Parmesan cheese

DIRECTIONS:  Preheat oven to 350º.  Heat olive oil in non-stick skillet over med-high heat.  Add onion and salt and saute the onion until tender.  Add the drained spinach and cook a few minutes, stirring several times.  Lower heat to medium.  Cut the cream cheese into little chunks and melt and stir it into the warm spinach.  Add mayonnaise and stir well.  Turn off heat.  Beat the eggs in a bowl with the cream and pour it evenly over the top of the spinach.  Top with Parmesan and bake for 20-25 minutes at 350º.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

420 calories

38 g  fat

6.78 g  carbs, 2.75 g  fiber, 4.03 NET CARBS

15.28 g  protein

622 mg sodium (from cheeses mostly)

8 comments on “Spinach Parmesan Bake

  1. I attempted to make this the other night. I did something wrong, I’m not sure what, but the result was AMAZING. When I pulled it out of the oven, the egg was just sitting on top. it looked nothing like the picture. I didn’t want sninach and eggs as a side dish to chicken parm, so I scraped them off (leaving in a bit of the spinach) and saved them for the morning. The spinach mixture tasted like warm spinach dip. My husband said that that’s the way he ALWAYS wants me to cook spinach. I mixed the egg in with our scrambled eggs the next morning. Pretty tasty. Thanks for your recipes.🙂


    • OMG I’m trying to imagine the egg coming up on top. You must have forgotten to beat it and just cracked it into the mixture and stirred gently? Not sure. But how nice you did one of those “creative cook” maneuvers and saved the day! LOL And hubby liked it even better! Funny how mistakes come out for the better like that. Glad you folks liked this basic flavor, even if it did come out different from mine.🙂


    • Welcome, Alberta! I’m so glad you liked that quick little spinach dish. With over 400 recipes now, I’m sure you’ll find lots more you like.


  2. We enjoyed this dish for supper tonight and it was great! Served it alongside a boneless pork loin roast, roasted green beans and cinnamon flaxseed muffins. Yummy!

    I think this spinach parmesan bake would be good for breakfast along with a couple of strips of crispy bacon. Leftovers for breakfast!!


    • I’m SURE it would, Diann. For years I’ve eaten spinach and eggs scrambled together. My Dad and I just LOVED that!! So a little cheese thrown in wouldn’t be much different. Glad you guys liked it!


    • I’ve never frozen anything with egg (raw or cooked) in it, so I checked my Farm Journal freezing/canning book and they have a recipe for a frozen egg dessert and they say don’t freeze for over 1 month. So I think YES is the answer if you use it within the month. It says you can freeze raw eggs, too, out of the shell, but the instructions are pretty intricate for that. This would also likely keep just fine in your refrigerator for probably 4-5 days should you decide not to freeze it.


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