Spinach GratinSubmitted by: NIKI778
IntroductionA lighter version of Rachael Ray's Spinach Gratin. A lighter version of Rachael Ray's Spinach Gratin.
1 Tablespoons extra-virgin olive oil
1 Large Spanish onion, finely chopped
3 garlic cloves, chopped
1/4 teaspoon grated or ground nutmeg
Salt and Freshly ground black pepper
2 10-ounce boxes frozen spinach, defrosted, squeezed dry of excess liquid
3/4 cup beef stock or broth
8 ounces reduced fat cream cheese
1 cup (4 to 6 ounces) Shredded Swiss cheese
2 tablespoons plain bread crumbs
spinach gratin, heat a medium skillet with 2 tablespoons of the extra virgin olive oil over medium-high heat. Add the onion, garlic, nutmeg, salt, and pepper and cook for 2 minutes. To the onion in the skillet, add the squeezed spinach, stirring to distribute the onion in the spinach. Next, add the chicken stock and continue to cook for 2 minutes. Add the cream cheese, stirring to distribute. Transfer the mixture to a small baking dish. Mix the shredded Swiss cheese with the plain bread crumbs. Top the spinach with Swiss cheese mixutre and transfer to the oven for 10 to 12 minutes, or until the top is golden brown.