Even without dairy, this is a wonderful, creamy gratin that is perfect for vegans and non-vegans alike. If you like spinach, this is sure to become a favorite.

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Name: Provencal Spinach Gratin
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French, Vegan
Ingredients: 20 oz bagged ready-washed spinach leaves (2 bags); 1 Tbsp All purpose flour; 1/4 cup vegetable broth; 1/4 cup Fresh parsley, chopped; 1-2 Tbsp Extra virgin olive oil; 2 cloves garlic, minced; Salt & pepper to taste; 2 Tbps unseasoned dry bread crumbs (I use panko crumbs, and that works fine); Extra virgin olive oil for drizzling

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INGREDIENTS

20 oz bagged ready-washed spinach leaves ; (2 bags)
1 Tbsp All purpose flour
1/4 cup vegetable broth
1/4 cup Fresh parsley, chopped
1-2 Tbsp Extra virgin olive oil
2 cloves garlic, minced
Salt & pepper ; to taste
2 Tbps unseasoned dry bread crumbs ; (I use panko crumbs, and that works fine)
Extra virgin olive oil ; for drizzling

Servings

INSTRUCTIONS

Preheat oven to 425 degrees F (220 C). Bring a large stockpot of water to a boil. Lightly oil a 10-inch pie plate and set aside.

Put the spinach in a large colander. Pour the boiling water over the spinach. Toss the leaves until they are all wilted. Press the spinach down in the colander until most of the liquid has been extracted. If your colander is not large enough, you may want to wilt half the spinach at a time.

Transfer the spinach to a cutting board and coarsely chop it. Put the spinach in a bowl and sprinkle the flour over it. Stir well to combine. Stir in the broth, parsley, 1-2 Tbsp of olive oil, garlic, salt, and pepper.

Transfer the spinach mixture to the prepared pie plate. Sprinkle it with the bread crumbs and drizzle it with olive oil. Bake for 20 minutes, or until the top is lightly browned and the mixture is sizzling. Serve hot.

ADVANCE PREPARATION NOTES: This dish can be assembled and held at room temperature for up to 1 hour before baking, or it can be covered and refrigerated for up to 24 hours.

Adapted from The Mediterranean Vegan Kitchen by Donna Klein.

NOTES

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Provencal Spinach Gratin

20 oz bagged ready-washed spinach leaves (2 bags)
1 Tbsp All purpose flour
1/4 cup vegetable broth
1/4 cup Fresh parsley, chopped
1-2 Tbsp Extra virgin olive oil
2 cloves garlic, minced
 Salt & pepper to taste
2 Tbps unseasoned dry bread crumbs (I use panko crumbs, and that works fine)
 Extra virgin olive oil for drizzling

Preheat oven to 425 degrees F (220 C). Bring a large stockpot of water to a boil. Lightly oil a 10-inch pie plate and set aside.

Transfer the spinach mixture to the prepared pie plate.  Sprinkle it with the bread crumbs and drizzle it with olive oil. Bake for 20 minutes, or until the top is lightly browned and the mixture is sizzling. Serve hot.

ADVANCE PREPARATION NOTES: This dish can be assembled and held at room temperature for up to 1 hour before baking, or it can be covered and refrigerated for up to 24 hours.

Adapted from The Mediterranean Vegan Kitchen by Donna Klein.

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Nutrition

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Serving Size: 1 Serving (317g)
Recipe Makes: 4 Servings

Calories: 47
Calories from Fat: 31 (66%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 714.7mg		25 %
Potassium 7.9mg		0 %
Total Carbohydrate 4g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 3.9g
Protein 0.3g		0 %
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.

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Calories per serving: 47

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