Creamed Spinach Gratin

Yield: 4 servings (original recipe is for 6, but they were tiny servings)
Source: Cooking Light website
Amy's Comments: It was a little runny going in the oven, but it turned out ok!! Very good (but i love creamed spinach anyway, so i might be biased :)


1 (10-ounce) bag fresh 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


  1. Preheat oven to 375 degrees. 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.
  2. Add onion; saute 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.
  3. Bake at 375 degrees for 30 minutes or until golden brown.


Healthy Units: 2 per serving
(if this was a 6 serving dish): calories: 72 carbohydrates: 8.5 g cholesterol: 7 mg fat: 2.8 g sodium: 265 mg protein: 4.2 g calcium: 105 mg iron: 1.8 mg fiber: 2.8 g

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