Three Cheese Creamed Spinach Recipes

EASY CREAMED SPINACH

Steps:

• Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
• In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
• Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

THE BEST CREAMED SPINACH RECIPE

Steps:

• Bring a large stockpot of water to a boil. Add spinach and cook down for about 2-3 minutes or until spinach is wilted but not soggy.
• Drain spinach well and then wring out using cheesecloth (preferred) or a kitchen towel. You can also press spinach in a fine-mesh strainer to try and remove excess water. Note: the spinach may be VERY hot, handle with care and allow to cool if needed.
• Note: you may be surprised to find that you only have 1-2 cups of spinach. This is totally normal.Set spinach aside.
• In a large skillet over medium heat, melt butter. Add onions and garlic and cook until onions become soft and transparent.
• Sprinkle flour over the onions and stir until flour is cooked (about 3 minutes).
• Pour in half and half a little at a time, whisking constantly making a beschamel sauce. You want it to be the consistency of a thin gravy. Add more half and half or milk if needed.
• Add salt and pepper to taste.
• Add spinach and stir until spinach is well mixed in.
• Add Parmesan cheese, Mozzarella cheese, and creamy Swiss cheese (or cream cheese). Stir until all cheeses are melted and completely mixed in.
• Serve immediately.

CHEESY CREAMED SPINACH

Steps:

• Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
• Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.

CREAMY CHEESY SPINACH DIP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil.
• Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl.
• Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese.
• Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes.

THREE-CHEESE CREAMED SPINACH

Steps:

• In a large saucepan, combine all ingredients. Cook and stir over medium heat for 8-10 minutes or until blended and heated through.

SPINACH AND THREE CHEESE PHYLLO PIE

Steps:

• For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
• In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
• In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
• For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.

SPINACH AND 3 CHEESE PHYLLO PIE

Steps:

• Preheat the oven to 180C/350F
• Wash the spinach leaves that have been stripped from the stalk and roughly chop. Drain in a colander.
• Heat a large nonstick frying pan and add a generous splash of olive oil. Fry the onion, leeks, and fennel until translucent over medium / low heat (about 5 minutes). Add the garlic and cook for a further minute or so.
• Add the chopped spinach in parts, wilting it as you go and until you can fit it all into the pan. add the dill, lemon zest, and juice and cook for about 5 - 8 minutes until soft and cooked through. Allow to cool slightly.
• Once cooled, stir through the cream cheese, grated halloumi, Parmesan, chopped parsley, and mint. Adjust seasoning to your taste adding salt and black pepper as required.
• Remove 4 sheets of phyllo from the roll quickly seal the remainder of the pack and either re-freeze or refrigerate until further use (I just refreeze).
• Roughly divide the mixture into 4 parts. Place the first sheet on a work surface with the thinner side at the bottom and spread one-quarter of the mixture along the bottom in a log shape. Lightly brush the whole top side of the sheet with butter. Roll the log of spinach up and place it in a. lined baking pan.
• Repeat with the remaining 3 sheets of phyllo, joining and twirling it into the pan. Allow a little space between the rolls although it should be snug. It does expand slightly when baked. Brush the tops generously with melted butter and sprinkle white and or black sesame seeds over the top.
• Bake for 40 minutes and until golden.
• Serve on its own or with tzatziki.

CREAMED SPINACH

Steps:

• In a large nonstick skillet, melt butter over medium-high heat. Add onion and sauté until softened and translucent, stirring frequently, about 2-3 minutes.
• Add garlic and cook for 30 seconds until fragrant. Add cream cheese and cook, stirring, until melted.
• Add heavy cream, salt, pepper, nutmeg, and cayenne; cook for 2 minutes.
• Add mozzarella cheese and parmesan cheese. Stir until combined and melted.
• Fold spinach into cream sauce until evenly combined, cooking for an additional minute or so to warm through.
• Taste and adjust seasoning, if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.)
• Serve immediately while the sauce is still shiny and cheese is gooey.