Baked Spinach With Three Cheeses
Creamy baked spinach layered with feta, edam, and roquefort cheeses, sauteed spring onions, fresh dill, and breadcrumbs. Rich, savory, and deeply flavored, this elegant side dish works for dinner parties, holiday tables, or special weeknight meals. The three-cheese approach creates complex depth while the wilted spinach and cream bind everything into a cohesive gratin-style casserole.
Ingredients
- 1 cup green onions, finely chopped
- ½ cup feta cheese, crumbled
- ½ cup edam cheese, gratedgruyere1:1cheesesoy-free
nuttier depth
- ¼ cup Roquefort cheese, crumbled(optional)Gorgonzola1:1blue cheese
milder blue cheese alternative
- 2 tablespoon fresh dill, chopped
- 3 tablespoon fresh breadcrumbs
- ¼ cup heavy cream
- 2 large eggs
- 3 tablespoon olive oil
- 2 10 ounce package ready-to-use spinach, coarsely chopped
- butter, for dish
Instructions
- 1
Preheat oven to 350F.
- 2
Lightly butter an 11 x 7 x 2-inch baking dish.
- 3
Combine green onions, feta, edam, Roquefort, dill, breadcrumbs, cream, and eggs in a large bowl.
- 4
Heat olive oil in a large pot over medium-high heat.
- 5
Add spinach and saute until wilted and juices evaporate.
- 6
Transfer spinach to a strainer and drain thoroughly.
- 7
Cool slightly, then stir into the cheese mixture until well combined.
- 8
Transfer spinach and cheese mixture to the prepared baking dish.
- 9
Bake until heated through.
Tips
Drain spinach thoroughly after sauteing to prevent a watery casserole; squeeze gently with paper towels if needed.
Let the spinach cool slightly before mixing with cheese to prevent the eggs from scrambling prematurely.
Use full-fat feta and cream for the richest, most cohesive texture.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered in 325F oven until warmed through.
Assemble in baking dish up to 8 hours ahead; refrigerate covered. Add 5-10 minutes to bake time if cold.
Serve warm as a side to roasted chicken, fish, or lamb. Portion with a spoon or offset spatula.
Common Mistakes
Skip draining spinach thoroughly to avoid a watery, separated casserole.
Do not overmix cheese mixture to avoid toughening the eggs.
Avoid using frozen spinach thawed without draining to prevent excess moisture.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without Roquefort?
Yes, the recipe includes substitution instructions: increase feta by 1/4 cup to replace the Roquefort. This keeps the dish creamy and tangy without the blue cheese funk.
How long can I keep leftovers?
Store covered in the refrigerator for up to 3 days. Reheat gently in a 325F oven covered with foil to prevent drying.
Can I freeze this casserole?
Yes, freeze up to 2 months unbaked in the prepared dish, tightly wrapped. Thaw overnight in the refrigerator before baking; add 5-10 minutes to bake time.