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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 307.9
  • Total Fat: 9.0 g
  • Cholesterol: 24.3 mg
  • Sodium: 1,009.3 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 31.5 g

View full nutritional breakdown of Spinach-Kale Bake-Final calories by ingredient
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Spinach-Kale Bake-Final

Submitted by: ND774748

View the original recipe for Spinach-Kale Bake


This is my take on a deli sandwich item. The mixture can be eaten alone, with pasta or on a sandwich roll. This is my take on a deli sandwich item. The mixture can be eaten alone, with pasta or on a sandwich roll.
Number of Servings: 6


    Spinach, frozen, 1-16 oz. bag
    Kale, frozen, 1-16 oz. bag
    Olive Oil, .25 cup
    *Flour, white, .25 cup
    Kirkland Signature Pure Sea Salt Fine Grain, 0.5 tsp
    Onions, raw, 2 large
    Garlic, 6 cloves
    Del Monte Diced Tomatoes, 1-15 oz. can
    Cabot Vermont 75% Reduced Fat Cheddar Cheese, 8 oz.
    Parmigiano Reggiano (grated), 6 tbsp
    Nutmeg, ground, .25 tsp
    Garlic powder, .25 tsp
    *Onion powder, .25 tsp
    Basil, 3 leaves
    Parsley, dried, 1 tsp
    Baking dish sprayed with non-stick cooking spray.


Three possible variations: 1. Butter can be substituted for olive oil. 2. For additional creaminess, 4 oz. cream cheese could be added with the cheddar cheese. 3. Mixture could be topped with Swiss cheese. Please note, nutritional data does not include these changes.


Preheat oven to 400 degrees. Thaw and squeeze water from kale and spinach. Set aside. Grate cheddar and parmigianno cheeses; keep separated. Finely chop onions and mince garlic. Keep separeted, and set aside. Drain excess liquid, if any, from cottage cheese. Set aside. Add 1T olive oil to pan. Saute onions over medium-high heat until onions for 1 minute. Add garlic, and cook for an additional minute or until onion are translucent. Add flour, garlic powder, and onion powder to pan. Coat all onions evenly. Slowly add milk stirring constantly. Simmer for about 2 minutes. Add salt, nutmeg and grated cheddar to pan. Once combined, add canned tomatoes, parsley and basil and continue cooking until mixture tightens. Add spinach and cottage cheese. Pour into prepared baking dish, and top with parmesan. Bake 35 minutes, until parmesan is a melted and browned. Remove from oven, and let it rest for a few moments before dividing into 6 portions. Enjoy!


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