Spinach Spoonbread Recipe

Name: Spinach Spoonbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 cup whole wheat flour; 1 3/4 teaspoons baking powder; 1/2 teaspoon salt; 2 1/2 tablespoons nonfat dry milk powder; 2 tablespoons butter; Filling; 1 medium onion, peeled and diced (about one cup); 2 tablespoons butter or 2 tablespoons vegetable oil; 1/4 teaspoon dried thyme; 1/2 teaspoon ground nutmeg; 2 cups part-skim ricotta cheese (one 15 ounce container); 1/2 teaspoon salt; 3/4 cup egg substitute or 3 large eggs, beaten; 1 (10 ounce) box frozen chopped spinach, thawed and thoroughly wrung dry (or 1 cup fresh spinach which has been cooked, drained and chopped); 1 cup grated low-fat cheese (jalapeno or plain cheddar, Jarlsberg, or the low-fat cheese of your choice); Topping; 1 cup reduced-fat sour cream; paprika, to taste (optional)

Servings: persons

Crust
1 cup whole wheat flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
2 1/2 tablespoons nonfat dry milk powder
2 tablespoons butter
Filling
1 medium onion, peeled and diced (about one cup)
2 tablespoons butter or 2 tablespoons vegetable oil
1/4 teaspoon dried thyme
1/2 teaspoon ground nutmeg
2 cups part-skim ricotta cheese (one 15 ounce container)
1/2 teaspoon salt
3/4 cup egg substitute or 3 large eggs, beaten
1 (10 ounce) box frozen chopped spinach, thawed and thoroughly wrung dry (or 1 cup fresh spinach which has been cooked, drained and chopped)
1 cup grated low-fat cheese (jalapeno or plain cheddar, Jarlsberg, or the low-fat cheese of your choice)
Topping
1 cup reduced-fat sour cream
paprika, to taste (optional)

1
In a large bowl, whisk together the flour, baking powder, salt, and dry milk. Mix in the butter with a fork, a pastry blender, a mixer, or your fingers, till crumbly.
2
Preheat the oven to 375u00b0F.
3
Saute the onion in the butter until it's soft and becoming golden brown, about 10 minutes.
4
In the meantime, add the ricotta, salt, egg substitute or eggs, spinach, and grated cheese to the large bowl.
5
When the onions are almost done, stir in the thyme and nutmeg. Remove them from the heat, and add them to the large bowl.
6
Mix everything together thoroughly, and spoon it into a greased pie pan. Spread with the sour cream. This is best done by dolloping the sour cream atop the filling, then using a spatula, or the back of a spoon, to smooth down and connect the dollops. Sprinkle with paprika, if desired.
7
Bake the quiche for 50 to 55 minutes, or until it appears set almost all the way into the center, and has begun to brown slightly. It may crack, also; that's OK.
8
Remove it from the oven, and cool it on a rack for at least 20 minutes, preferably 30, before serving.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crust, 1 cup whole wheat flour, 1 3/4 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Spinach Spoonbread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spinach Spoonbread

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