Spinach Pecan Bake Recipes
HERBED BAKED SPINACH
Parmesan cheese and garlic liven up this spinach dish, which goes well with met entrees and main-dish casseroles. Sometimes, I use broccoli as a spinach substitute. It's equally delicious.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter until onion is tender. Add garlic; cook 1 minute longer. Stir in the spinach, cream and milk. Remove from the heat; stir in 4 tablespoons cheese, bread crumbs, salt, marjoram and pepper. , Spoon into a greased 1-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until cheese is lightly browned.
Nutrition Facts : Calories 163 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 394mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
SPINACH PECAN BAKE
Make and share this Spinach Pecan Bake recipe from Food.com.
Provided by LizCl
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- .In a large bowl, combine cream cheese, butter salt, and pepper; mix well.
- Stir in spinach.
- Transfer to a greased 1 1/2 quart baking dish.
- Sprinkle with grated cheese and then pecans.
- .Bake, uncovered, at 350 degrees for 30 minutes.
- .
- .
Nutrition Facts : Calories 294.2, Fat 26.4, SaturatedFat 13, Cholesterol 59.4, Sodium 526.2, Carbohydrate 8.7, Fiber 5.2, Sugar 2, Protein 10.1
SPINACH WITH PECANS
An easy to make, nutty version of this vegetable.
Provided by Lisa-Michelle Boucher
Categories Side Dish Vegetables Onion
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the oil in a medium saucepan over medium heat, and saute the onion until tender. Stir in the spinach and water, and cook until wilted. Mix in the pecans, and continue to cook and stir until warm.
Nutrition Facts : Calories 57 calories, Carbohydrate 3.4 g, Fat 4.8 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 13 mg, Sugar 1.3 g
SPINACH-PECAN BRAIDED BREAD
This recipe is a "tweaked" one from the *Ambrosia* Junior Auxiliary cookbook, put out by the JA in Vicksburg, Mississippi. You can order a copy at Amazon.com, and I suggest you do! The proceeds benefit their projects for children, and the food shots and historical narratives are great. I was one of the four writers who provided the historical passages, so I'm obviously biased!:):) This is a delicious pull-apart loaf filled with yummy things, perfect for a brunch or morning coffee. The original recipe had sausage in it, which I omitted. The ready-made bread dough makes this really easy, although I have made it "the hard way" using my favorite yeast-dough recipe, as well. Always a big hit!
Provided by La Dilettante
Categories Yeast Breads
Time 45m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in skillet and saute' onions until soft. Turn off heat and stir in cream cheese, spinach, pecans, and seasonings.
- On a lightly floured surface, roll dough out into a 9" x 12" rectangle. Carefully transfer to a baking sheet covered with parchment paper. .
- Spread filling mixture in a 3" line down the center of the dough, to within 1" of ends. Make 3" cuts on the diagonal on either side of filling, at 1" intervals. Moisten the ends of each strip, and alternately fold strips at an angle across filling, tucking ends in well under the strip below, to form a "braid" effect.
- Let rise in warm place for about 30 minutes. Brush surface with melted butter and bake at 350 for 25 minutes. Serve with German-style mustard if desired.
Nutrition Facts : Calories 83.1, Fat 8, SaturatedFat 1.5, Cholesterol 3, Sodium 31.5, Carbohydrate 2.5, Fiber 1.6, Sugar 0.7, Protein 1.8
CREAMY PARMESAN SPINACH BAKE
My creamy, comforting side dish wonderfully rounds out any holiday dinner. Just a little of this rich casserole goes a long way. -Jennifer Bley, Austin, Texas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place half of the spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or just until wilted. Transfer to a large bowl. Repeat with remaining spinach; set aside., In a large saucepan, saute onion in butter until tender. Reduce heat to low; stir in the cream cheese, sour cream, half-and-half, 1/3 cup Parmesan cheese, garlic and pepper. Cook and stir until cream cheese is melted. Stir in the artichokes, dill, seasoned salt and spinach. , Transfer to an ungreased 2-qt. baking dish. Sprinkle with cracker crumbs and remaining Parmesan cheese. Bake, uncovered, for 20-25 minutes or until edges are bubbly.
Nutrition Facts : Calories 196 calories, Fat 14g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 394mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
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