Spinach Spoonbread Recipes

SPINACH SPOONBREAD

Spinach Spoonbread image

Adapted from King Arthur Flour's "Miraculous Spinach Quiche" recipe. Cook time includes cooling time.

Provided by FLKeysJen

Categories Savory Pies

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 cup whole wheat flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
2 1/2 tablespoons nonfat dry milk powder
2 tablespoons butter
1 medium onion, peeled and diced (about one cup)
2 tablespoons butter or 2 tablespoons vegetable oil
1/4 teaspoon dried thyme
1/2 teaspoon ground nutmeg
2 cups part-skim ricotta cheese (one 15 ounce container)
1/2 teaspoon salt
3/4 cup egg substitute or 3 large eggs, beaten
1 (10 ounce) box frozen chopped spinach, thawed and thoroughly wrung dry (or 1 cup fresh spinach which has been cooked, drained and chopped)
1 cup grated low-fat cheese (jalapeno or plain cheddar, Jarlsberg, or the low-fat cheese of your choice)
1 cup reduced-fat sour cream
paprika, to taste (optional)

Steps:

In a large bowl, whisk together the flour, baking powder, salt, and dry milk. Mix in the butter with a fork, a pastry blender, a mixer, or your fingers, till crumbly.
Preheat the oven to 375°F.
Sauté the onion in the butter until it's soft and becoming golden brown, about 10 minutes.
In the meantime, add the ricotta, salt, egg substitute or eggs, spinach, and grated cheese to the large bowl.
When the onions are almost done, stir in the thyme and nutmeg. Remove them from the heat, and add them to the large bowl.
Mix everything together thoroughly, and spoon it into a greased pie pan. Spread with the sour cream. This is best done by dolloping the sour cream atop the filling, then using a spatula, or the back of a spoon, to smooth down and connect the dollops. Sprinkle with paprika, if desired.
Bake the quiche for 50 to 55 minutes, or until it appears set almost all the way into the center, and has begun to brown slightly. It may crack, also; that's OK.
Remove it from the oven, and cool it on a rack for at least 20 minutes, preferably 30, before serving.

Nutrition Facts : Calories 390.1, Fat 21.4, SaturatedFat 13.1, Cholesterol 66.8, Sodium 927.4, Carbohydrate 27.1, Fiber 3.9, Sugar 3.9, Protein 24.7

SPINACH SPOONBREAD

SPINACH SPOONBREAD image

If you like spinach, then this recipe is for you. Go ahead, give it a try!

Provided by Judy W

Categories Side Casseroles

Time 2h10m

Number Of Ingredients 8

Ingredients

1 pkg (10 oz.) frozen chopped spinach, thawed & squeezed dry
1 red bell pepper, diced
4 eggs, lightly beaten
1 c cottage cheese
1 pkg (5.5 oz.) cornbread mix
6 green onions, sliced
1/2 c butter, melted
1-1/4 tsp seasoned salt

Steps:

1. Lightly grease slow cooker; preheat on HIGH. Combine all ingredients in large bowl; mix well. Pour batter into preheated slow cooker. Cook, covered with lid slightly ajar to allow excess moisture to escape, on HIGH about 2 hours or on LOW 3-4 hours or until edges are golden and knife inserted in center of bread comes out clean.
2. Serve bread spooned from slow cooker, or loosen edges and bottom with knife and invert onto plate. Cut into wedges to serve.

SPINACH SPOON BREAD - CROCK POT

Spinach Spoon Bread - Crock Pot image

Make and share this Spinach Spoon Bread - Crock Pot recipe from Food.com.

Provided by Derf2440

Categories Spinach

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2-1 cup butter, melted
1 (10 ounce) package frozen chopped spinach, thawed and squeeze dry
6 green onions, sliced
1 red bell pepper, seeded and diced
1 (5 1/2 ounce) box cornbread mix
4 eggs, lightly beaten
1 cup cottage cheese
1 1/4 teaspoons seasoning salt

Steps:

Combine all ingredients in large bowl, mix well.
Pour batter into oiled, preheated slow cooker.
Cook, covered but with lid slightly ajar to allow excess moisture to escape, on high 1 3/4 to 2 hours or on low 3 to 4 hours or until edges are golden and knife inserted in centre of bread comes out clean.
Serve bread spooned from slow cooker, or loosen edges and bottom with knife and invert onto plate.
Cut into wedges to serve.

Nutrition Facts : Calories 263.3, Fat 17.7, SaturatedFat 9.2, Cholesterol 128.4, Sodium 420.5, Carbohydrate 17.9, Fiber 2.9, Sugar 5.9, Protein 9.2

VEGETABLE SPOON BREAD

Vegetable Spoon Bread image

Spinach, corn bread mix and cream corn come together to make a beautiful casserole that has been loved by my family for years, thanks to my mom Alice!

Provided by suzanne

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 45m

Yield 9

Number Of Ingredients 6

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 eggs, beaten
1 (8 ounce) can cream-style corn
1 cup low-fat sour cream
¼ cup margarine, melted
1 (8.5 ounce) package corn muffin mix

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
In a large bowl, stir together the spinach, eggs, corn, sour cream and margarine until well blended. Stir in the dry cornbread mix. Pour into the prepared pan, and spread evenly.
Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 24.8 g, Cholesterol 52.5 mg, Fat 12.2 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 605.3 mg, Sugar 4 g

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