Spinach Madeline
User Reviews
4.6
Spinach Madeline
Description
Spinach Madeline begins with cooked and drained spinach, often frozen and chopped, combined with a sauce prepared by sautéing finely chopped onions in extra virgin olive oil. Flour is added to absorb the oil and create a roux base which is then thinned with a mixture of milk and the reserved spinach cooking liquid to preserve flavor and moisture. The sauce thickens to a smooth consistency while incorporating Worcestershire sauce and seasoning with celery and garlic salts and black pepper to deepen the savory notes.
Once removed from heat, pepper jack cheese is stirred in until melted, and the cooked spinach is folded into the mixture. This combination is then poured into a baking dish and baked at a high temperature until set, hot, and slightly browned atop, creating a creamy texture with melted cheese pockets and a mild heat from the pepper jack.
The dish can be prepared ahead by assembling, refrigerating covered, and baking just before serving. Substitutions such as shallots for onion, granulated garlic for garlic salt, or milder Monterey Jack cheese can adjust flavor intensity. Spinach Madeline suits well as a side with meats or a vegetarian entrée, bringing subtle spice and creamy, cheesy comfort.
The use of spinach liquid reserved from cooking helps retain the dish’s depth of flavor and moisture, an important detail that differentiates it from recipes discarding this liquid. Careful attention to seasoning balance is recommended due to the interplay of salt from multiple ingredients.
Ingredients
- 12 oz. spinach cooked and drained (with drained liquid reserved, frozen, chopped
- 2 tablespoons extra virgin olive oil
- 1 onion finely chopped (about ½ cup, small
- 2 tablespoons all-purpose flour
- ½ cup milk
- ¼ cup spinach cooking liquid
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon celery salt
- ¾ teaspoon garlic salt
- ½ teaspoon black pepper freshly ground
- kosher salt to taste
- 1 cup pepper jack cheese divided
Instructions
- Preheat the oven to 425°F. Spray a 1.5 qt. baking dish with nonstick cooking spray, and set aside.
- If you haven't yet, cook the frozen spinach. Heat for 6-8 minutes in a microwave-safe container in the microwave with no extra liquid. When the spinach is cooked through, strain over a bowl or a liquid measuring cup to reserve the cooking liquid for later. Set aside.
- In a large skillet over medium-high heat, heat the olive oil.
- When the olive oil is simmering, add the onion, stirring in the pan until it has softened.
- Measure in the flour, and stir until the onions are coated. Cook for a few minutes until the flour begins to turn golden brown.
- Slowly pour in the milk and spinach liquid, stirring constantly until the sauce thickens. Add the Worcestershire, celery salt, garlic salt and black pepper. Taste and add kosher salt if necessary.
- Remove from the heat, and add the ¾ cup of pepperjack cheese and the cooked, drained spinach. Stir until the ingredients have melted together, then transfer to the prepared baking dish.
- Once the mixture is in the baking dish, sprinkle the additional ¼ cup of pepperjack on top of the casserole, and transfer to the oven.
- Bake for 30-40 minutes, or until the cheese is browned.
- Serve warm, and enjoy!
Notes
- Reserve the cooking liquid from the spinach and use it in the sauce to enhance flavor and moisture.
- Make ahead by assembling and refrigerating the dish covered for 1-2 days before baking.
- Substitute shallots for onions if desired for a milder flavor.
- If garlic salt is unavailable, use granulated garlic and adjust salt to taste after baking.
- Mix pepper jack cheese with Monterey jack to reduce spiciness if preferred.
- Double or triple the recipe quantities to serve larger groups.
- Ensure to drain cooked spinach well to avoid excess moisture in the casserole.
- To make a vegetarian version, use vegan Worcestershire sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 236kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 30mg | 10% |
| Sodium | 955mg | 40% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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