Overbaked Spinach with Cheese

From the 1998 KLO dinner — Germany

Overbaked Spinach with Cheese

(Berbackener Spinat mit Kdse)

  • 1-1/2 lbs fresh spinach leaves
  • 1/2 stick butter
  • 1 onion, finely chopped
  • 1 clove of garlic, crushed
  • salt & freshly ground black pepper
  • 1/4 tsp nutmeg
  • 1 tsp paprika
  • 4 oz grated Gruyere-type cheese

Preheat the oven to 350 F. In a large saucepan boil some water. Plunge the spinach into it and boil for 5 minutes. Drain, dry, and coarsely chop the spinach.

In a saucepan melt the butter. Fry the onion and garlic until the onion is soft and transparent. Add the spinach and saute lightly until most of the moisture has evaporated. Season and add nutmeg and paprika. Grease an oven-proof dish, level the top and sprinkle with the rest of the cheese.

Bake for 20 to 30 minutes until the cheese melts. Serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *