Creamed Spinach Parmesan

Creamed spinach never looked or tasted so consistently delicious. Perfect alongside a BBQ steak or topped with a roasted Roma Tomato. Make up to 24 hours in advance and gently reheat in microwave just before serving. This dish is very versatile allowing you to prepare in individual custard dishes of any size or an 8-inch (2 L) square baking dish (adjust cooking time accordingly).

Serves: 6
Prep Time: 15 minutes
Bake Time: 30-35 minutes
Advance Time: up to 24 hours


1 tbsp (15 mL) Butter 1 clove garlic, minced 1 pkg (10 oz/284 mL) frozen chopped spinach, thawed and squeezed dry 1 egg 1 cup (250 mL) 35% whipping Cream 1/2 cup (125 mL) grated Canadian Parmesan cheese pinch nutmeg salt and pepper, to taste 2 tbsp (30 mL) grated Canadian Parmesan cheese boiling water

Cooking Instructions:

Preheat oven to 325˚ F (160˚C). Butter six 4 oz. (125 mL) ramekins or custard cups or 8-inch (2 L) square baking dish; set aside. In medium skillet, melt Butter over medium heat, cook garlic for one minute or until golden. Stir in spinach separating with two forks. Let cool slightly. In small bowl, beat egg with a fork. Stir in Cream, Parmesan cheese, nutmeg, salt and pepper. Mix well. Add spinach mixture; stir well to combine. Pour into prepared dishes, sprinkle with Parmesan cheese. Place in 13 x 9-inch (3.5 L) baking dish; pour enough boiling water into pan to come halfway up sides of ramekins or baking dish. Bake for 30- 35 minutes or until lightly browned and set. Serve immediately or reheat gently in microwave just before serving. Can be made up to 24 hours in advance. Tips: A water bath or bain marie provides a creamier and smoother product. It serves to equalize the oven temperature preventing the outside of the custard from being overcooked while the heat penetrates to the centre.