Ingredients with Measurements:
- 1 pound fresh spinach, washed and chopped
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1/2 cup milk
- 1/2 cup heavy cream
- 4 eggs
- 1 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the chopped spinach to the skillet and stir until wilted, about 2-3 minutes.
4. Season the spinach mixture with salt, black pepper, and nutmeg. Remove from heat and let cool.
5. In a mixing bowl, whisk together the milk, heavy cream, and eggs.
6. Add the grated Parmesan cheese and mozzarella cheese to the bowl and mix well.
7. Add the cooled spinach mixture to the bowl and stir until well combined.
8. Pour the mixture into a 9x13 inch baking dish.
9. Sprinkle the breadcrumbs over the top of the casserole.
10. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is set.
11. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 315
Fat: 20g
Carbohydrates: 14g
Protein: 21g
Sodium: 821mg
Sugar: 3g
Fiber: 2g
Substitutions for ingredients:
- Frozen spinach can be used instead of fresh spinach.
- Feta cheese can be used instead of Parmesan cheese.
- Cheddar cheese can be used instead of mozzarella cheese.
Variations:
- Add diced ham or cooked bacon for a meatier version.
- Use different types of cheese, such as Gouda or Swiss.
- Add sliced mushrooms to the spinach mixture.
Tips and tricks:
- Make sure to squeeze out any excess water from the spinach before adding it to the skillet.
- Let the casserole cool for a few minutes before serving to allow it to set.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole on a platter with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or chopped scallions.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the casserole is too runny, bake for an additional 5-10 minutes.
- If the top is browning too quickly, cover with foil and continue baking.
Food safety advice:
- Make sure to cook the casserole to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tandil is a city in Argentina known for its delicious cuisine, including this spinach and cheese casserole.
Flavor profiles:
Savory, cheesy, and slightly nutty from the addition of nutmeg.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Argentina