Baked Spinach

Sauté 1 finely diced onion and minced garlic in 1 tablespoon of vegetable oil and 1 dessert spoon (about 2 tsp) of butter until softened. Once the onion and garlic are fully softened, add 500 g (about 1 lb) of washed and roughly chopped spinach and sauté lightly without overcooking. Just before removing from the heat, add 1 teaspoon of salt. Remove the spinach from the heat and let it cool to lukewarm.

Whisk 3 eggs and 1 package of heavy cream together in a bowl. Once the spinach has cooled to lukewarm, add the creamy egg mixture and stir well. Grease a glass baking dish thoroughly, then pour in the spinach mixture. Sprinkle half a water glass (about 200 ml / 3/4 cup + 1 tbsp) of grated kaşar cheese on top and bake in a preheated oven at 190°C (375°F) until the top is golden brown.

About This Recipe

Spinach is packed with vitamins A, B, C, and E. It also contains phosphorus, iodine, and magnesium minerals. Its most important feature is that it is an exceptionally iron-rich vegetable. There are two types of spinach: prickly and smooth.
Prickly spinach has spiny, angular seeds and spear-shaped leaves. It is more resistant to cold weather. Smooth spinach, on the other hand, has spineless seeds and broader leaves. The smooth variety is preferred both worldwide and in our country. Spinach made its way to Europe/Spain in the 11th century through the travels of Iranian Arabs, meaning spinach's introduction to Europe has a very long history. It is a flowering annual herbaceous plant with fleshy, dark shiny green to yellowish-green leaves. 

Today we have prepared a recipe that kids and adults alike will love. Our Baked Spinach recipe is on par with our Creamy Spinach Pasta recipe — and even lower in calories. Enjoy!