Spinach Baked With Three Cheeses Recipes

THREE CHEESE SPINACH AND PASTA BAKE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook and drain pasta as directed on pack- age, using minimum cook time. Meanwhile, in 8-inch nonstick skillet, cook mushrooms and onion over medium heat about 5 minutes, stir-ring frequently, until softened.
• In large bowl, stir together cooked pasta and spinach. Stir in mushroom mixture. Spread in baking dish. In another bowl, stir remaining ingredients until blended. Pour over pasta mixture.
• Bake uncovered 35 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.

SPINACH AND THREE CHEESE PHYLLO PIE

Steps:

• For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
• In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
• In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
• For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.

CHEESY BAKED SPINACH CASSEROLE

Steps:

• Preheat oven to 375 degrees. Grease a 9-inch oval baking dish or equivilant with non-stick cooking spray.
• Defrost spinach in the microwave or under warm water. Use your hands to squeeze out all the excess moisture in the spinach. Add to a medium mixing bowl.
• Add remaining ingredients to the spinach. Mix until combined. Pour into prepared baking dish and bake 30 minutes or until hot and bubbly.

CHEESY SPINACH BAKE

Steps:

• In a large bowl, combine all of the ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until edges are lightly browned and bubbly.

EASY CHEESY SPINACH

Steps:

• Heat the butter in a 12-inch saute pan over moderate heat. Add the onions and cook until soft, about 8 minutes. Whisk in the cream cheese and let melt. Fold in the spinach until evenly combined. Add up to 3 tablespoons water if the mixture seems too dry. Sprinkle the nutmeg on top and season with salt and pepper.
• BYOC: Lemon zest and juice would bring a little bit of sunshine to this dish. Just add with the salt and pepper.

CRUSTLESS SPINACH QUICHE

Steps:

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

BAKED SPINACH & CHEESE

Steps:

• Coarsely chop the spinach.
• Melt the butter over medium heat & when bubbly add onion& garlic.
• Saute for 2 minutes.
• Add spinach, salt & pepper.
• Cover & reduce heat to low steam for 3-4 minutes.
• Put half of the cheese into an 8" greased casserole dish.
• Add spinach, & nutmeg.
• Cover with remaining cheese.
• Bake in 350F for apprx 20 minutes or until cheese is browned.

SPINACH BAKED WITH THREE CHEESES

Steps:

• Preheat oven to 350^F.
• Butter an 11x7x2 inch baking dish.
• Combine the first 7 ingredients in a large bowl and set aside.
• In a large pot, heat the oil over medium heat.
• Add the spinach and saute about 3 minutes, until wilted and juices evaporate.
• Drain well.
• Arrange spinach over the bottom of the prepared dish.
• Sprinkle with the cheese mixture and bake until heated through, about 20 minutes.
• Preheat broiler and broil spinach dish until the cheese is golden brown on top, watching closely so not to burn, about 2 minutes.

SPINACH & THREE CHEESE CANNELLONI

Steps:

• First make the tomato sauce. Heat the oil in a shallow pan, then fry the garlic for 1 min until fragrant. Add the sugar, vinegar and oregano. Simmer for a moment, then tip in the tomatoes and season. Simmer sauce for 20 mins, stirring occasionally, until the tomatoes have cooked down to a thick sauce. Turn off heat and set aside.
• Heat oven to 200C/fan 180C/gas 6. Put the spinach in a large colander, then pour over a kettle of hot water to wilt it (you may need to do this twice). Pour over cold water to cool it down. Squeeze the spinach, then place it in a clean tea towel and wring out the water really well.
• Tip the spinach into a food processor and pulse to chop, then crumble in the goat's cheese and half the Parmesan. Season with salt, pepper and nutmeg, then blitz until everything is finely chopped. Using a piping bag, or a plastic food bag with the corner cut off, squeeze the mix into the cannelloni tubes, then lay them, side by side, in a baking dish. Pour over the tomato sauce and top with the mozzarella and remaining Parmesan. The cannelloni can now be frozen for up to 1 month - defrost completely before cooking. Bake for 25-30 mins until golden and bubbling, then remove and leave to stand for 5 mins. Serve from the dish.

CHEESY CREAMED SPINACH

Steps:

• Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
• Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.

THREE-CHEESE CREAMED SPINACH

Steps:

• In a large saucepan, combine all ingredients. Cook and stir over medium heat for 8-10 minutes or until blended and heated through.

CHEESY SPINACH BAKE

Steps:

• Heat oven to 180C/ 160C fan/gas 4. Mash feta in a large mixing bowl, add the ricotta and mash again to thoroughly mix. Stir in the spinach, spring onions, Parmesan, egg, nutmeg and plenty of seasoning with half the breadcrumbs.
• Brush a 20 x 30cm tin with a little oil. Layer in half the filo sheets, brushing each with oil before adding the next. Scatter remaining breadcrumbs evenly over the base. Spoon in the ricotta filling and gently spread, so as not to dislodge the breadcrumbs. Cover with remaining filo, brushing with oil as you go, then score into portions. Bake for 35-40 mins until golden and crisp. When cool, freeze in individual squares. Defrost overnight in the fridge and eat cold, or warm in a microwave.

BAKED SPINACH WITH THREE CHEESES

Steps:

• Preheat oven to 350°F.
• Lightly butter 11 x 7 x 2-inch baking dish.
• Mix first 8 ingredients in large bowl.
• Heat oil in large pot over medium-high heat.
• Add spinach; sauté until wilted and juices evaporate, about 3 minutes.
• Transfer spinach to strainer; drain well.
• Let cool slightly and stir into bowl with cheese mixture, mixing well.
• Empty spinach/cheese mixture into prepared dish.
• Bake until heated through, about 30-35 minutes.