The Chew

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

9 tablespoons Unsalted Butter
1 small Yellow Onion (minced)
2 Garlic cloves (minced)
8 tablespoons Flour
1 teaspoon Salt
freshly ground Black Pepper
freshly ground Nutmeg (a pinch)
2 1/4 cups Whole Milk
2 tablespoons Olive Oil
24 ounces Spinach
1/2 cup freshly grated Parmesan Cheese
1/4 cup freshly grated Gruyere
1/2 cup Fried Onions (store bought)
Pre-Made Pie Crust

Servings

INSTRUCTIONS

Preheat your oven to 400 degrees.

Pre-Made Pie Crust

Place a dutch oven over medium high heat. When the pan is hot, add the 8 tablespoons of butter followed by the onions and garlic with a large pinch of salt. Cook, stirring occasionally until the onions are tender and translucent, 5 to 8 minutes. Next whisk in the flour, being sure to coat the onions. Cook for about 30 seconds then whisk in the milk. Season with salt and pepper and a little bit of fresh nutmeg. Bring the liquid to a gentle boil,whisking constantly, then reduce it to a simmer while you prepare your spinach.

Place a large sauté pan or dutch oven over medium high heat. When the pan is hot, add the 2 tablespoons of olive oil and 1 tablespoon butter. When the butter has melted, add the spinach with a good pinch of salt and some freshly ground black pepper. Cook for a minute or two, until all of the spinach has wilted. Add the cooked spinach and parmesan to the cooked milk mixture and stir to thoroughly combine. Remove from the heat and set aside.

To assemble: Pour the creamed spinach in to the baked pie shell. Top with grated gruyere and place in the oven for about 20 minutes, until the spinach is bubbly and cheese is golden brown. Remove from oven and top with fried onions. Let sit for about 5 minutes, and then slice in to 6 to 8 pieces and serve.

Helpful Tips:

1. Strain all the extra liquid out of the frozen spinach.

2. Make sure the béchamel is thicker so that when it bakes, it’s still creamy.

NOTES

Alert editor

Creamed Spinach Pie Michael Symon

9 tablespoons Unsalted Butter 
1 small Yellow Onion (minced) 
2  Garlic cloves (minced) 
8 tablespoons Flour 
1 teaspoon Salt 
  freshly ground Black Pepper 
  freshly ground Nutmeg (a pinch) 
2 1/4 cups Whole Milk 
2 tablespoons Olive Oil 
24 ounces Spinach 
1/2 cup freshly grated Parmesan Cheese 
1/4 cup freshly grated Gruyere 
1/2 cup Fried Onions (store bought) 
  Pre-Made Pie Crust

Preheat your oven to 400 degrees. 
.

Pre-Made Pie Crust

Thaw dough then roll out to 1/8-inch thickness and press in to the bottom of an 8” pie pan. Place a piece of foil over the crust, trying to avoid creasing then pour dried beans or rice over the foil, about 1 cup. Bake for 15 minutes, then remove from the oven and remove the foil with the beans/rice. Prick the bottom of the crust with a fork then place back in the oven for another 10 minutes or so until the crust is light golden brown. Remove from the oven and set aside. 
Place a dutch oven over medium high heat. When the pan is hot, add the 8 tablespoons of butter followed by the onions and garlic with a large pinch of salt. Cook, stirring occasionally until the onions are tender and translucent, 5 to 8 minutes. Next whisk in the flour, being sure to coat the onions. Cook for about 30 seconds then whisk in the milk. Season with salt and pepper and a little bit of fresh nutmeg. Bring the liquid to a gentle boil,whisking constantly, then reduce it to a simmer while you prepare your spinach. 
Place a large sauté pan or dutch oven over medium high heat. When the pan is hot, add the 2 tablespoons of olive oil and 1 tablespoon butter. When the butter has melted, add the spinach with a good pinch of salt and some freshly ground black pepper. Cook for a minute or two, until all of the spinach has wilted. Add the cooked spinach and parmesan to the cooked milk mixture and stir to thoroughly combine. Remove from the heat and set aside. 
To assemble: Pour the creamed spinach in to the baked pie shell. Top with grated gruyere and place in the oven for about 20 minutes, until the spinach is bubbly and cheese is golden brown. Remove from oven and top with fried onions. Let sit for about 5 minutes, and then slice in to 6 to 8 pieces and serve.

Helpful Tips:
1. Strain all the extra liquid out of the frozen spinach.
2. Make sure the béchamel is thicker so that when it bakes, it’s still creamy.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (168g)
Recipe Makes: 6 Servings

Calories: 280
Calories from Fat: 194 (69%)

Amt Per Serving		% DV

	Total Fat 21.6g	29 %
	Saturated Fat 12.8g	64 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 1.1g
Cholesterol 54.3mg		17 %
Sodium 224mg		8 %
Potassium 665.6mg		18 %
Total Carbohydrate 17.5g		5 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 15g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 280

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!

Tags [Admin]

vegetarian contains-white-meat nut-free contains-cheese contains-gluten red-meat-free shellfish-free contains-dairy Edit Tags

Zap cache Kill HeroPhoto Bitflags Edit Reviews DMCA Recalc Rating Queue TagBot + Spotlight