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

Ingredients:

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

Directions:

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