Spinach Gratin

Spinach Gratin
Servings: 12 Prep 15 mins Bake 375°F 35 mins Cook 10 mins


  • 1 pound mushrooms, cleaned and sliced
  • 3 tablespoons butter
  • 5 packages (10 ounces each) frozen chopped spinach, thawed, drained and squeezed of excess liquid
  • 2 cloves garlic, finely chopped
  • 1 container (15 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons seasoned bread crumbs

Make It

1. Heat oven to 375 degrees F.

2. Saute mushrooms in butter in large skillet over medium heat until softened and they lose their moisture, 3 to 5 minutes. Add spinach and garlic; cook until all moisture has evaporated, 3 to 5 minutes. Remove from heat.

3. Mix ricotta cheese, 6 tablespoons Parmesan cheese, eggs, salt and pepper into spinach mixture. Spoon into 2-quart baking dish. Mix bread crumbs with remaining Parmesan in a small bowl. Sprinkle over top of spinach mixture. (Can be made up to this point the morning of the dinner; cover and refrigerate. To serve, continue with Step 4.)

4. Bake in 375 degree F oven for 35 minutes or until bubbly and top is browned. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 153, Fat, total (g): 10, chol. (mg): 64, sat. fat (g): 6, carb. (g): 8, fiber (g): 3, pro. (g): 10, sodium (mg): 308, Percent Daily Values are based on a 2,000 calorie diet.