The best baked spinach from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on May 24, 2025

    This is a favorite. I use gruyere rather than Swiss because it has a more complex flavor. I've always made this with fresh spinach, but after seeing louie734's note may try it with frozen.

  • louie734 on May 02, 2014

    Made alongside a steak dinner with broiled ribeye, halved potatoes, wedge salad. Successfully adapted to use frozen spinach (the store had none fresh, not one leaf!). I used 2 (1-lb) bags, prepped in the microwave to package directions, squeezed dry, then skipped to making the roux without butter-sauteing the spinach. Once the roux was done, tossed in the prepped spinach and turned it into the (8x8 pyrex) dish. Very good, easy too - I'll use frozen next time. Used turkey stock (good, but wanted a bit of cream), Swiss, Parmesan for the top, crappy store-bought breadcrumbs (next time use homemade), and a grating of nutmeg.

  • wester on August 11, 2011

    This was delicious and hopelessly moreish (although, luckily, quite filling as well). It is a bit more work than just throwing it in the pan. I needed three batches for the wilting, and I didn't even make the whole recipe. The boiling off of the liquid took longer than the recipe said, as well. Still, all quite doable, if you start early enough. I substituted Gouda for the Swiss cheese, as I don't like Swiss cheese. I thought I was going to miss nutmeg - I always use nutmeg in my spinach - but I didn't.

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