A classic, savory spinach side dish with a light, fluffy texture from the eggs and a crunchy cracker topping.
Author
Riba
Recipe
| Measurements | Ingredients |
|---|---|
| 2 Packages | Frozen Spinach |
| 4 Ounce Package | Cream Cheese, softened |
| 3 | Eggs, Beaten |
| 4 Tablespoon | Butter, melted |
| 3/4 Cup | Milk |
| 1/4 Teaspoon | Salt |
| Dash | White Pepper |
| 1/2 Cup | Harvest Wheat Crackers, Crumbled |
| 1/2 Cup | Cheddar Cheese, Shredded |
Instructions
- Preheat oven to 350°F. Grease a square baking pan.
- Cook spinach according to package directions. Drain very well, squeezing out all excess moisture.
- In a pan over low heat, combine the hot, drained spinach with the softened cream cheese. Stir until the cheese is melted and the mixture is smooth.
- Remove from heat. In a large bowl, combine the spinach-cheese mixture with the beaten eggs, melted butter, milk, salt, and white pepper.
- Pour half of the spinach mixture into the greased pan.
- Top with half (1/4 cup) of the cracker crumbs.
- Pour the rest of the spinach mixture on top.
- Top with the shredded cheddar cheese and the remainder of the crumbs.
- Bake for 30 minutes, or until puffed and golden.
Note
Prep time: 30 minutes. Servings: 6. Reheats well.
