Curried Baked Spinach

June 28, 2007


This baked spinach is so easy, a child could do it. You’ll need lots of curry and fresh parsley and your own bread crumbs. I’m not saying you can’t make a great baked spinach with store-bought crumbs. But … find a baker who makes really good Italian or French bread, buy extra, run it through your food processor, and you’ll be half-way to paradise. A jar of your own bread crumbs in the fridge marks you as a serious cook. And you never know who might be looking. SAM

PS You can make this with olive oil instead of butter. In fact, it’s great with olive oil.

1 (10-ounce) package frozen leaf spinach, thawed and wrung dry by hand
1 (3-ounce) package cream cheese, softened
2 tablespoons plus 2 tablespoons melted butter, divided (1/2 stick)
1/2 cup plus 1/4 cup seasoned dry bread crumbs, divided
1 teaspoon curry powder
1 tablespoon minced fresh parsley
Sea salt and freshly ground black pepper to taste

Chop the spinach roughly. Add the cream cheese, 2 tablespoons butter, 1/2 cup bread crumbs, curry powder, parsley, salt, and pepper. Place in a lightly greased 1-quart casserole, top with the remaining 1/4 cup bread crumbs, and drizzle with the remaining 2 tablespoons butter. Bake at 350 degrees for 20 minutes.
Makes 2 servings.