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Ingredientes
- 2 1/2 lbs. spinach, washed, stems trimmed
- 4 1/2 tbsp. butter
- 2 1/2 tbsp. all purpose flour
- 1 c. lowfat milk, scalded
- 1/4 c. roughly grated gruyere cheese
- 1/4 c. roughly grated Parmesan cheese + 2 tbsp. finely grated Parmesan
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg (freshly grated preferred)
- Dash of warm pepper sauce
- 1/2 teaspoon finely slivered lemon peel
- 1/2 c. fresh bread crumbs
Direcciones
- Cook the spinach, covered in boiling salted water till tender, about 4 min. Rinse under cool running water, drain, pressing out all liquid with back of spoon. Chop fine.
- In a medium saucepan, over low heat, heat 2 1/2 Tbsp. of the butter. Stir in flour. Cook, stirring constantly, 2 min. Whisk in warm lowfat milk. Cook till thick, about 2 min. Add in gruyere cheese, the 2 Tbsp. finely grated Parmesan, salt, pepper, nutmeg and warm pepper sauce. Stir in spinach; remove from heat. Stir in lemon, mix thoroughly. Transfer to a shallow, buttered, 4-c. baking dish.
- In a small skillet, over medium heat, heat remaining 2 Tbsp. butter. Stir in bread crumbs. Cook, stirring constantly till golden brown. Spoon crumbs proportionately over spinach mix. Sprinkle with 1/4 c. of Parmesan cheese. Bake in a preheated oven for 14 min.
- Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 323 | |
| Calories from Fat 174 | 54% |
| Total Fat 19.86g | 25% |
| Saturated Fat 11.78g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 795mg | 33% |
| Potassium 1285mg | 37% |
| Total Carbs 24.4g | 7% |
| Dietary Fiber 5.3g | 18% |
| Sugars 4.99g | 3% |
| Protein 15.24g | 24% |
