I made the decision to make apple butter for the first time and began looking online for a recipe. I couldn’t decide which one to pick because there were so many options available, so I chose to combine elements from a number of the best ones to create my own version. “Amazing Apple Butter” is the end outcome.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ¼ pounds spinach
- ¼ cup all-purpose flour
- 3 eggs, beaten
- ¾ cup shredded Cheddar cheese
- ½ cup dried bread crumbs
- 2 tablespoons chopped fresh parsley (Optional)
- ¼ cup butter, melted
- 1 cup milk
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
- Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
- Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.
Nutrition Facts
| Calories | 193 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 397 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe. I didn’t layer egg, flour and spinach. I mixed them together, which made it much simpler. I didn’t change a thing with the ingredients and it was great. Would be a good breakfast side dish as well.
What a great way to use up spinach before it goes bad! I had wilting 1 lb of spinach that I used for this recipe and baked according to direction. Instead of butter I used avocado, and instead of bread crumbs I used cauliflower rice. Also, instead of parsley I added the wilting cilantro (all these old, wilting veggies came from being away for the weekend!). The baked spinach took on a nice veggie crepe consistency and smelled yummy. Now I can have this for a quick breakfast all week. Next time I’m going to add no-salt herb seasoning in addition to the pepper. Keeping this recipe for next time I’m going to need to use up spinach!
One of my favorite dishes for weekend home dinner. As other reviewers mentioned, the layering part is confusing as I’m really not much of a cook/baker. Mixing eggs, melted butter, salt, and flour then mixing in spinach worked. Each time, it was delicious.
Thank you for sharing your recipe w/us. As others have commented next time I make this I will not do the layering I will mix all those ingredients and see if I can then give this a 4 star because this could probably need some seafood or for those whi eat meat maybe chicken etc
The recipe has a lot of potential, but needed some modifications. After reading many reviews, I opted to wilt my spinach first in a pan with a couple teaspoons of melted butter. I used half an onion and sautéed it in 1/4 cup butter, then added the flour to the butter mixture. To that, I added the 1 cup of milk. I mixed the cheese in, added the salt and pepper, then added the spinach. I decreased the eggs to just two eggs — I was afraid this would come out quiche-y or eggy tasting otherwise. I beat the eggs, then added the warm spinach mixture a couple tablespoons at a time to temper the eggs. When I had about 1/2 mixed in, I added the rest and stirred to combine. I placed half in a casserole dish sprayed with non-stick spray, then sprinkled 1/4 cup of crushed buttery round cracker crumbs over the mixture. I topped with the remaining mixture and covered with more cracker crumbs. I baked for 40 minutes. It came out perfectly and everyone loved it. The only changes I made as far as ingredients were to add 1/2 an onion, decrease eggs to 2 eggs, and substitute buttery round cracker crumbs for bread crumbs. The only thing I will do differently next time is add about 1/4- 1/2 tsp. more of salt
This is one of my go-to side dishes! I make mine with frozen spinach, and squeeze any excess water out of it.
Will definitely make this again… we like spinach as a family, so it is not that I have to find a creative way to fix it as a side but this was definitely nice for a change.
To make it gluten free, used gluten free flour and crushed cornflakes instead of breadcrumbs. Also, almond milk instead of normal. And could only fit a little less than a pound of fresh chopped spinach in my 2 qt pan! But stuck with the recipe otherwise and it was great- everyone incl. my non green loving son liked it too! Definitely will make it again
I made the changes suggested by rivertownMom and this was good. Wilting the spinach was a bit tedious and I didn’t enjoy the dish enough to make me want to do it again. It is a good use if you have spinach that will spoil.
Use 2 cups milk, cook spinach & drain,add 1 cup feta, sub mozzarella instead of cheddar ,mix all ingredients except breadcrumbs and butter.
Followed RiverTownMom suggestions. Used one of those big containers of fresh spinach. Wilted. Sauced half and onion with 1 giant clove of garlic. Used the half cup of bread crumbs on top and sprinkled parm cheese on it too. Then I poured the melted butter on that and kinda swirled it all up. Was super good. Big hit. Will make again pho sho
I followed the directions of Rivertownmom, and thanks! It was pretty good. I did pretty much what she did except I didn’t have garlic.. had leeks instead of an onion and my cheese was extra sharp, but it was pretty much the same. I liked it, no complaints, I mean its egg and spinach so you definitely taste both but I really liked the topping, I added some of my chedder on top and parm w/ the bread crumbs.
Have made this many times. I follow the recipe as is and my family devours it. In fact I’m making it again today.
Very good.
Made with fresh, steamed, chopped spinach. I was afraid it was going to be too slimy or greasy, but it tasted great. Maybe a bit more bread crumbs in the mix next time, but that’s a personal preference. Even reheated well.
Mixed everything together instead of layering, used frozen-then-thawed spinach. I think this cooks for too long and so likely let it only cook until bubble-y.
It’s a keeper! I sauteed onions in olive oil, added extra cheese, chopped and cooked fresh spinach and added other spices. I also sprinkled the top with olive oil instead of butter.
Delicious… easy to make… almost had the texture of a quiche, was springy but not soggy. The crust turned out awesome. Worked great as a side and as its own meal. Will definitely be making this again!
It was good. I had to increase the pan size because I couldn’t fit all the spinach into the smaller one. Although once it cooked, it was quite thin.
Excellent. My family loves this dish. It is an excellent way to fix spinach. Although I do not have children myself, I think it would be a great way to get picky eaters to eat green veggies.
This recipe never fails! Even if I halve the recipe and don’t measure every ingredient precisely, it still works! Great recipe!