Saturday, December 26, 2009

Creamed Spinach Gratin

I prepared two vegetable dishes for our Christmas Day potluck lunch. This was one of them.

Placing the creamed spinach in a casserole and topping it with sliced tomatoes gives the dish a bright, festive touch of red and green.

Yield: 6 servings (serving size: 1/2 cup)

  • 1 (10-ounce) bag fresh spinach (I used two packs of chopped, frozen spinach)
  • Cooking spray
  • 2/3 cup chopped onion
  • 1/4 cup tub-style light cream cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (1/4-inch-thick) sliced tomato
  • 1/4 cup dry breadcrumbs
  • 2 tablespoons finely grated fresh Parmesan cheese
Preheat oven to 375°.

Remove large stems from spinach. Tear spinach into 1-inch pieces; place in a colander. Rinse spinach under cold water; drain. Set aside.

Place a large Dutch oven coated with cooking spray over medium heat until hot. Add onion; sauté 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano, salt, and pepper. Uncover and cook an additional minute or until cream cheese melts. Spoon spinach mixture into a 1-quart gratin dish or shallow casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach,and sprinkle with breadcrumbs and Parmesan cheese. Bake at 375° for 30 minutes or until golden brown.

Nutritional Information:
Calories:
72 (35% from fat)
Fat:
2.8g (sat 1.4g,mono 0.3g,poly 0.3g)
Protein:
4.2g
Carbohydrate:
8.5g
Fiber:
2.8g
Cholesterol:
7mg
Iron:
1.8mg
Sodium:
265mg
Calcium:
105mg
Cooking Light, NOVEMBER 1997

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