1 pkg. frozen chopped spinach, thawed and squeezed dry of excess moisture (10 oz)
2 Tbsp. grated Parmesean cheese
1 tsp. minced lemon zest
Salt, white pepper, cayenne pepper, and ground nutmeg; to taste
For the crumb topping-
2/3 cup coarse fresh bread crumbs (made from 2 slices of firm, white bread)
1 Tbsp. unsalted butter, melted
Salt and black pepper; to taste
Instructions
Preheat oven to 425 degrees. Coat a shallow 2-cup baking dish with nonstick spray and set aside. Saute onion in 1 Tbsp. butter in a saucepan over medium heat until soft (about 5 mins.) Add flour and stir to coat onion. Cook about 1 minute.
Gradually whisk in milk and cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce for 1 minute. Stir in Boursin, a little at a time, until cheese is melted and sauce is smooth. Remove saucepan from heat. Add spinach, Parmesan, zest, and seasonings.
Transfer spinach mixture to prepared baking dish. Combine crumbs, 1 Tbsp. butter, oil, salt, and pepper. Top spinach with crumbs, pressing them to adhere. (Dish may be covered and chilled at this point to be baked later.) Place dish on a baking sheet; bake until crumbs are golden and sauce is bubbly, 20-25 minutes.
Originally Submitted
9/16/2010
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