August 15, 2012

My Famous Parmesan Creamed Spinach...for Julia!

Today would have been the amazing Julia Child's 100th Birthday!
So in honor of such a wonderful foodie role model I thought I'd feature one of my tastiest, most popular recipes (and it's right up Julia's alley!): Parmesan Creamed Spinach!

One of my favorite cookbooks, even though I must admit unlike Julia and Julia I have yet to get through even half of it!

At the Smithsonian museum in DC checking out the Julia exhibit.

Julia Child's kitchen at the Smithsonian

 Parmesan Creamed Spinach
Makes 4 servings. You can serve in individual ramekins or in a round (or heart like me!) oven proof casserole dish


 2 tbsp butter
10 oz bag frozen chopped spinach, thawed
½ Vidalia onion, minced
1 ½ cups low fat or skim milk
1 cup shredded Parmesan Cheese, plus 2 oz for topping
Salt and pepper
1 tsp nutmeg
2 tbsp flour
½ cup panko bread crumbs
Nonstick baking spray
1 tbsp Olive oil


  1. Preheat oven to 425 degrees. 
  2. Saute onion with butter in a saucepan until caramelized. 
  3. Add flour, stir and cook for 1 minute. 
  4. Lower heat, whisk in milk and bring to a simmer.
  5.  Stir in spinach, cheese, and seasonings. 
  6. Spray 4 6- 8 oz ramekins with nonstick spray and pour spinach into each.
  7. For parmesan crisp topping: Mix together 2 oz parmesan cheese, panko bread crumbs, and oilve oil in a bowl. 
  8. Spread on top of each ramekin of spinach, thickly covering the top and pressing down.
  9. Bake until golden brown and bubbly about 15-20 minutes.

  I also have made this with Philadelphia Creamed Cheese (of course!).

 To see that recipe view my video here:
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