SPINACH AND FONTINA CASSEROLE

Name: SPINACH AND FONTINA CASSEROLE
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: UNSALTED BUTTER, FOR THE BAKING DISH; PANKO BREAD CRUMBS, FOR THE BAKING DISH; 1-POUND BAG FROZEN SPINACH, THAWED; 8 LARGE EGGS; 2 CUPS HALF-AND-HALF; KOSHER SALT; FRESHLY GROUND BLACK PEPPER; 1 BUNCH SCALLIONS, CHOPPED, GREEN PARTS INCLUDED; 1 CUP FROZEN PEAS, THAWED; 1/2 CUP FRESHLY GRATED GRANA PADANO; 6 CUPS DAY-OLD CRUSTLESS BREAD CUBES; 1 CUP FRESHLY GRATED ITALIAN FONTINA

2 steps

Prep:10minCook:1h 45min

You can assemble the casserole the night before you plan to serve it; just cover and refrigerate. Remove from the refrigerator about an hour before you’re ready to bake, to let it return to room temperature. Coating the dish with butter and panko bread crumbs will assure a crispy edge to contrast with the moist interior. (from https://lidiasitaly.com/recipes/spinach-fontina-casserole/)

Updated at: Sat, 16 Dec 2023 19:25:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories426.9 kcal (21%)

Total Fat22.3 g (32%)

Carbs33.4 g (13%)

Sugars7.2 g (8%)

Protein24 g (48%)

Sodium744.6 mg (37%)

Fiber4.6 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 POUNDFROZEN SPINACH

BAG, THAWED

8eggs

large

2 cupshalf-and-half

kosher salt

freshly ground black pepper

1 BUNCHSCALLIONS

CHOPPED, GREEN PARTS INCLUDED

1 cupfrozen peas

thawed

0.5 CUPGRANA PADANO

FRESHLY GRATED

6 CUPSBREAD

DAY-OLD, CRUSTLESS, CUBES

1 cupitalian fontina

freshly grated

Instructions

Step 1

Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking dish. Sprinkle with panko bread crumbs, and turn to coat the dish with the crumbs. Squeeze the spinach very dry in a kitchen towel (or press in a ricer), and chop. Beat the eggs and half-and-half in a large bowl until smooth. Season with 1 teaspoon salt and several grinds of pepper. Add the spinach, scallions, and peas to the bowl. Stir in 1/4 cup of the Grana Padano and the bread, cubes, and let soak for 10 minutes.

Step 2

Pour the mixture into the prepared baking dish. Sprinkle with the fontina, and add the remaining Grana Padano. Bake until the casserole is set and the cheese is browned, 45 to 50 minutes. Let rest for 10 minutes before cutting into squares to serve.

View on lidiasitaly.com

↑Support creators by visiting their site 😊