This mini spinach casserole is the perfect quick dinner for one or served as a side dish. The creamy, rich sauce, tender baby spinach leaves, and flavorful cheese make this a delightful way to serve spinach and get a tasty dose of greens.
I’ve perfected this recipe over many years. The original came from a now-closed restaurant in Chicago. In the 1980s, I frequented the establishment so much that when they announced the closing, the chef gave me his spinach casserole recipe. He wrote out the recipe for 20 casseroles, and after much adjusting, I got it right for making just one perfect meal. The original called for nutmeg, and once, when making this dish, I substituted pumpkin spice, and the rest is history!
Ingredients Notes
- Spinach: This casserole is best made with fresh spinach, but you can certainly use frozen spinach. If you do, ensure it is thawed, and as much water is removed before mixing the casserole ingredients.
- Cheese: A combination of feta and cottage cheese inside the casserole gives a creamy texture and flavor. The shredded cheese I used is a combination of provolone and mozzarella. If preferred, you can use all provolone or think slices instead of shredded ones.
- The Sauce: The heavy cream is mixed with just a bit of flour for a thickening consistency—the dash of pumpkin spice pairs well with the cheese and spinach. I’ve also used traditional nutmeg in the recipe which is oh so good!
How to Make Spinach Casserole
- Wash and rinse the spinach and remove any long stems. Preheat the oven to 350 degrees.
- Whisk together the heavy cream, flour, and pumpkin spice.
- Mix the spinach, feta cheese, cottage cheese, onion, melted butter and black pepper.
- Add the heavy cream mixture and stir to combine.
- Spoon the spinach mixture into a small baking dish and top with the shredded cheese. Bake at 350 for 25 minutes. When ready, the edges and top of the casserole will begin to brown.
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Mini Spinach Casserole
Equipment
Ingredients
- 4 cups fresh baby spinach
- 3 tablespoons feta cheese crumbled
- 3 tablespoon cottage cheese
- 2 tablespoons onions diced
- ⅛ teaspoon black pepper
- 1 tablespoon butter melted
- ¼ cup shredded cheese provolone and mozzarella mix
- 2 tablespoons heavy cream
- 1 teaspoon all-purpose flour
- 1 dash pumpkin spice nutmeg can be substituted
Instructions
- Wash and rinse the spinach and remove any long stems. Preheat the oven to 350 degrees.
- In a small bowl mix together the heavy cream, flour and nutmeg. Whisk together till smooth and set aside.2 tablespoons heavy cream, 1 teaspoon all-purpose flour, 1 dash pumpkin spice
- In a medium bowl add the spinach, feta cheese, cottage cheese, onion, melted butter and black pepper. Mix to combine the ingredients.4 cups fresh baby spinach, 3 tablespoons feta cheese, 3 tablespoon cottage cheese, 2 tablespoons onions
- Add the heavy cream mixture and stir to combine.
- Spoon the spinach mixture into a small baking dish and top with the shredded cheese. Bake at 350 for 25 minutes, when ready the edges and top of the casserole will begin to brown.
Notes
- Keep an eye on your casserole to prevent overcooking, which could dry it out.
- If using frozen spinach, make sure to thaw out and remove as much of the moisture as possible.