Flip Cookbook

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Easy Spinach Bake

I generally look forward to unwinding a busy day by spending about an hour or so in the kitchen making dinner. It’s my time to let the little hamsters that churn my mental wheels just chill for a bit. My work is such that the busier I get, the longer I sit in front of my computer. So standing up and cooking is a perfect way to get off my bum. Yes, that’s generally what I look forward to.

But then.. then there are days like today. Days where dinner arrives as an interruption to what I consider my most genius moments. Now, for me, interrupting a genius moment could lead to a crisis. A productivity train wreck in fact. Often on these types of days, I cajole my wonderful husband into cooking up something for us. However, I’ve been asking that of him for a couple of nights (yes, I am on a genius moment roll!). Anyhow, I figured I’d give him a break tonight. That didn’t mean I was giving up on my genius moment. Heavens no! It just meant that I needed to be quick.

I know I can always rely on spinach and baking when I need to cook something quick. And there you have it — this dish was prepped up in about 15 minutes and I could go back to my genius moment while my little oven took over the cooking! Hurray! Another productivity disaster averted!

This dish is super easy to make and oh so delicious — especially the SCD-legal, gluten-free crust. Savory and satisfying.

Enjoy!

Easy Spinach Bake

Makes: 6 servings
Ready in: 55 minutes (15 minutes prep + 40 minutes bake)

Ingredients

  • 1 yellow onion
  • 1 Tbs extra virgin olive oil for cooking onions
  • Cooking spray or 1 Tbs butter to coat baking dish
  • 9 oz of baby spinach
  • 8 oz cheese (I used 4 oz pepper jack cheese and 4 oz medium cheddar cheese)
  • 1 cup almond flour
  • 1 cup yogurt (SCD legal yogurt for SCD-ers)
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cayenne pepper

Directions

1. Preheat oven 350°F. Slice onions. First trim the ends of the onion and remove dried shell. Cut the onion in half, then cut each half into slices about quarter inch thick.

2. Heat the tablespoon of olive oil in a non stick pan. Add the onions and cook until they are translucent; about 5 minutes.

3. Coat the bottom of a 8×11 cooking pan with cooking spray or melted butter.

4. Evenly spread approximately half the spinach on the bottom of the dish. Top it with half the shredded cheese (I used pepper jack here).

5. Spread the cooked onions evenly on top.

6. Top it with the rest of the spinach and then a layer with the rest of the shredded cheese (I used cheddar here).

7. In a medium sized bowl, lightly whisk the 2 eggs.

8. Mix in the almond flour, yogurt, baking soda, salt, dijon mustard, black pepper, nutmeg and cayenne pepper till it forms a smooth paste.

9. Evenly pour the flour mixture on top of the cheese. Bake in oven for 40 minutes or until the crust is lightly browned.

This recipe has been linked at: Slightly Indulgent Tuesdays, Another Meatless Monday, Gluten Free Wednesdays, Let’s do Brunch, Full Plate Thursday

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21 Responses to Easy Spinach Bake

  1. Candace says:

    We love spinach so much around here. This looks and sounds sooo good. What a great recipe to add to our collection! I am always looking for new and healthy recipes so that we aren’t having the same things over and over again. Thanks for sharing it!

    • Raj says:

      Hi Candace! Thanks for stopping by our blog. Sounds like we have a lot in common — both Sonia and I are constantly looking for new and healthy recipes as well. I’m glad you enjoyed the spinach bake. Take a look around and let us know what else catches your eye!

    • Raj says:

      Candace – You might enjoy our Strawberry spinach salad. It’s really a great spinach salad.

  2. Miz Helen says:

    Hi Raj,
    I really like your tutorial of the recipe and the nutrition facts are awesome. Only 11 carbs that is great! Thank you so much for sharing this wonderful Spinach Bake with Full Plate Thursday and hope to see you next week!

  3. Sonia says:

    I tried this recipe last night and we all loved it! I’m not much of a spinach eater but I was bowled over by the end product! I did put in a couple of cloves of garlic while saute-ing the onions and skipped the egg (since my mom doesn’t eat egg). In addition, i did regular spinach leaves and just pepper jack without cheddar. The crust didn’t come out as flaky as the one from the images, but we all absolutely loved it! Paired it with a glass of red wine and I was in heaven :) Thank you! and keep the recipes coming! :)

  4. jayu says:

    Hi this receipe looks great, you know I also had this kind of spinach baked dish with rice in it.! it was declicious too.

    thank you

  5. Wow. Your blog is great. This is my first time on your blog and I will definitely be back.
    I am a gluten free vegetarian and I saw lots of healthy recipes I would love to try.. Thanks for the great step by step pictures too.

    • Raj says:

      I’m glad you found us Judee. I am a gluten free pescatarian — mostly vegetarian though — so I think we’ll have plenty to share with each other!

  6. Miz Helen says:

    Congratulations Raj!
    You are featured on Full Plate Thursday 3-10-11. I sure do hope you enjoy your Red Plate, be sure and pick it up.

  7. Sudha says:

    Visited flip cook book after quite a while! blown away with all that you guys have done! Great going! I liked this bake a lot! will try it today!

  8. Pingback: Slightly Indulgent Tuesday; 3/15/11 : Simply Sugar & Gluten-Free

  9. Chelsea says:

    It’s in the oven :)

  10. Sonia says:

    I replaced the almond flour with half part bob’s biscuit mix and half part oat flour. It turned out beautifully! :)

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