Ingredients:

  • 1.3 kg (48 ounces) Fresh Spinach, roughly chopped or two 300g (10.5-ounce) packages frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons (30 ml) Olive Oil
  • 1 medium Yellow Onion, finely chopped (approximately 1 cup)
  • 2 cloves Garlic, minced
  • Salt and Black Pepper to taste
  • 1/4 teaspoon Ground Nutmeg (optional, but highly recommended!)
  • 60g (1/4 cup) Unsalted Butter
  • 60g (1/4 cup) All-Purpose Flour
  • 500 ml (2 cups) Whole Milk
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Ground Nutmeg
  • 225g (8 ounces) Cream Cheese, softened
  • 115g (1 cup) Sharp Cheddar Cheese, shredded
  • 50g (1/2 cup) Parmesan Cheese, grated, plus extra for topping
  • 60g (2.12 cups) Breadcrumbs (Panko or Italian-style)
  • 2 tablespoons (30 ml) Olive Oil, melted
  • Pinch of Salt
  • Pinch of Black Pepper

Instructions:

  1. Preheat oven to 175°C (350°F). Grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion until softened. Add garlic and cook until fragrant.
  3. Add spinach to the skillet and cook until wilted. Season with salt, pepper, and nutmeg. If using frozen spinach, be sure all excess moisture is squeezed out.
  4. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens. Season with salt, pepper, and nutmeg.
  5. Remove the sauce from heat. Stir in cream cheese, cheddar cheese, and Parmesan cheese until melted and smooth.
  6. Add the cheese sauce to the spinach mixture and stir to combine thoroughly.
  7. In a small bowl, combine breadcrumbs, melted butter, salt, and pepper.
  8. Pour the spinach mixture into the prepared baking dish. Sprinkle with breadcrumb topping and additional Parmesan cheese, if desired.
  9. Bake for 25-30 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.