| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 1 hr 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan
- 3 large eggs, at room temperature, beaten
- 1 cup whole milk
- Four 3/4-inch-thick slices rustic bread, crusts removed, torn into 1-inch pieces
- 1 small onion, chopped
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 pounds spinach leaves
- 1 cup grated Parmesan
- 1/2 teaspoon ground nutmeg
- 4 hard boiled eggs, peeled
Instructions
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
- Place the eggs and milk in a large bowl. Add the bread and stir to combine.
- Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.
- Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 258 |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 19 g |
| Cholesterol | 168 mg |
| Sodium | 663 mg |
Reviews
Labor intensive and not very good.
I added more parmesan once served, I was so happy, first time I made it, it came out great 🙂 this is so yummy and healthy, served it New Year’s day lunch 🙂
This is so pleasing to the eye that it makes up for the mild flavor – the golden parmesan crust, the dark green color and the egg dominating the center. I was jolted by ‘sticker-price shock’ when I shopped for fresh spinach [$15] so I used frozen instead [$3.50]. This is a very heavy loaf so I lined the pan with ample parchment so I could take hold of the excess and lift the whole thing out undisturbed – very easy to break apart. To my individual serving, I added finishing salt [fleur de sel] and fresh ground black pepper, especially to the egg.
I loved it!
I made a mini version of this, using a mini loaf pan 6x3x2., Cooked for 20 mins at 375, then decreased to 350 degrees for another 20 mins. I also decreased all the ingredients by 1/3, except I used two soft boiled eggs(They cooked more in the oven and were not too overcooked when I pulled them out, creamy and yellow, no green ring.) . It came out great and served two people. I thought it was light, airy and tasty, but then again I love spinach!
I made this last Christmas and am making again (by request) this Christmas. I love spinach and I think this recipe is really delicious. It’s light and fluffy and the egg looks so pretty when you cut into it. Total hit with our family.
very delish!!!! mine didn’t turn out as “pretty” as Giada’s….but then again….it was my first time….I will for sure make this again!
Just ‘OK’. I saw the recipe on TV – I absolutely dislike spinach (except for raw in a salad)…but it looked really good and I loved how the egg looked in the middle – I decided that was what I was making for Thanksgiving as everyone likes Spinach. It all went status quo (I didn’t bother processing it). It baked fine, was a little soft after I let it cool a bit. The flavor was OK – pretty bland and the egg looked less than appetizing. We all ate a slice, we had some for leftovers, but both my Mom and I decided the rest was going straight into the trash. I was excited to try something new and maybe like a spinach dish…this is not that dish.
This turned out delicious! My husband liked it so much he said I must make this when we host our next dinner since it is such an unique and delicious dish. I followed the recipe exactly and it turned out just like it did on the show. It is a bit time consuming to cook down all the spinach and to drain the liquid afterwards but totally worth it.
This was excellent! A hit with vegetarians. I think making sure you get the moisture out of the spinach is key.