This classic German dish, Uberbackener Spinat mit K&# 195;¤se, offers a simple yet elegant way to enjoy fresh spinach. The vibrant greens are gently steamed with aromatic garlic and onion, then layered with creamy Emmenthaler cheese and baked until golden and bubbly. The nutty flavor of the Emmenthaler pairs beautifully with the earthy spinach, creating a rich and satisfying vegetarian main. It is perfect for a cozy weeknight dinner or as a hearty side dish for holiday gatherings. The dish is straightforward to prepare, requiring minimal ingredients but delivering maximum comfort and flavor.
Uberbackener Spinat Mit Kase (Baked Spinach With Cheese
Description
This classic German dish, Uberbackener Spinat mit K&# 195;¤se, offers a simple yet elegant way to enjoy fresh spinach. The vibrant greens are gently steamed with aromatic garlic and onion, then layered with creamy Emmenthaler cheese and baked until golden and bubbly. The nutty flavor of the Emmenthaler pairs beautifully with the earthy spinach, creating a rich and satisfying vegetarian main. It is perfect for a cozy weeknight dinner or as a hearty side dish for holiday gatherings. The dish is straightforward to prepare, requiring minimal ingredients but delivering maximum comfort and flavor.Ingredients
Directions
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Preheat oven to 360 degrees F (180 degrees C).
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Wash and clean the spinach thoroughly to remove any sand or dirt.
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Dry the spinach and cut it into strips.
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In a large Dutch oven, heat 1/4 lb butter until bubbly.
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Add 1 large diced onion and 2 minced garlic cloves; sauté for 2 to 3 minutes until fragrant.
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Add the prepared spinach to the pot.
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Sprinkle with 1/2 ts salt, 1/4 ts pepper, 1 ts paprika, and 1/8 ts nutmeg.
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Cover the pot and steam the spinach for 5 minutes until wilted.
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Remove from heat and drain any excess liquid if necessary.
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Grease an ovenproof casserole dish.
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Sprinkle half of the grated Emmenthaler cheese over the bottom of the casserole.
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Spread the steamed spinach mixture evenly over the cheese layer.
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Top with the remaining grated Emmenthaler cheese.
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Bake for about 20 minutes, or until the cheese is melted and bubbling.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220.2kcal
- % Daily Value *
- Total Fat 19.7g31%
- Saturated Fat 11.9g60%
- Cholesterol 49.4mg17%
- Sodium 271.8mg12%
- Total Carbohydrate 5.8g2%
- Dietary Fiber 2.5g10%
- Sugars 1.5g
- Protein 6.6g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Note: The original direction list included specific quantities for butter, onion, garlic, and seasonings (1/4 lb butter, 1 large onion, 2 cloves garlic, 1/2 ts salt, 1/4 ts pepper, 1 ts paprika, 1/8 ts nutmeg) which were not in the ingredient list. These have been incorporated into the steps for clarity.
Substitutions: If Emmenthaler is unavailable, Gruyère or Fontina make excellent substitutes with similar melting properties and nutty flavors.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF until warm.
Tip: For a creamier texture, you can add a splash of heavy cream or milk to the spinach before baking.
