Description
A rich and creamy creamed spinach recipe that balances fresh spinach with a luscious blend of cream cheese, fontina, and heavy cream, topped with crispy, lemon-zested panko breadcrumbs for a delightful crunch. Perfect as a decadent side dish or appetizer, this recipe brings restaurant-quality flavors to your table with simple ingredients and straightforward cooking techniques.
Ingredients
Scale
Spinach Mixture
- 3 lbs fresh spinach, roughly chopped into 1 inch pieces
- 1/3 cup olive oil
- Kosher salt and freshly cracked black pepper, to taste
- 1 tablespoon balsamic vinegar
- 1 lemon, zested and juiced
- 8 ounces cream cheese, at room temperature
- 4 ounces grated fontina cheese (white cheddar also delish)
- 1/2 cup heavy cream
Panko Topping
- 3 tablespoons unsalted butter
- 1 cup panko bread crumbs
- Salt and freshly cracked black pepper, to taste
Instructions
- Wilt the Spinach: Heat the olive oil in a very large pot or Dutch oven over medium heat. Add the spinach in batches, stirring to wilt as you add all of it. Cover the pot and cook on medium-low heat, stirring every few minutes, until the spinach is fully softened and cooked through, about 10 minutes. Add the balsamic vinegar and stir to combine. If the spinach begins to brown, reduce the heat to low and continue cooking gently.
- Toast the Panko: While the spinach cooks, melt the butter in a small skillet over medium-high heat. Add the panko bread crumbs and season with salt and freshly cracked black pepper. Stir frequently and sauté until the panko is golden brown and crisp, about 3 minutes. Stir in the lemon zest, then remove from heat and set aside.
- Melt the Cream Cheese and Combine: With the heat on low, add small pieces of cream cheese to the spinach and stir continuously until fully melted and incorporated. Then add the grated fontina cheese, lemon juice, and heavy cream. Stir and cook for about 1 minute more, until the fontina has melted and everything is well combined.
- Serve: Transfer the creamy spinach mixture to a serving bowl. Sprinkle the toasted panko topping evenly over the dish before serving to add a delightful crunch and bright lemon flavor.
Notes
- Imagine your favorite restaurant spinach dip served as a side dish—this recipe captures that rich, comforting flavor profile that complements many meals.
- For a sharper flavor, substitute white cheddar for fontina cheese.
- Leftover spinach can be stored refrigerated for up to 3 days and gently reheated.
- Adjust salt and pepper to your taste preferences, especially after adding the cheeses.
Nutrition
- Serving Size: 1 serving
- Calories: 357 kcal
- Sugar: 3 g
- Sodium: 268 mg
- Fat: 33 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 73 mg
