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Gallery Spinach-and-Cheese Puff Credit: David Loftus Recipe Summary prep: 10 mins total: 40 mins Servings: 8
Ingredients Ingredient Checklist Butter, for baking dish 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 1 1/2 cups half-and-half 3 large eggs, lightly beaten 1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces) Coarse salt and ground pepper 1/4 teaspoon ground nutmeg
Cook’s Notes Bake up to 1 day ahead and refrigerate. Bring to room temperature, then cover with foil, and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes more.
Gallery Spinach-and-Cheese Puff Credit: David Loftus
Recipe Summary prep: 10 mins total: 40 mins Servings: 8
Gallery
Spinach-and-Cheese Puff Credit: David Loftus
Spinach-and-Cheese Puff
Credit: David Loftus
Spinach-and-Cheese Puff
Recipe Summary prep: 10 mins total: 40 mins Servings: 8
Recipe Summary
prep: 10 mins total: 40 mins
Servings: 8
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Servings: 8
8
Ingredients
Ingredients
- Butter, for baking dish 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 1 1/2 cups half-and-half 3 large eggs, lightly beaten 1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces) Coarse salt and ground pepper 1/4 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees. Butter a shallow 1-quart baking dish.
In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown, 30 to 35 minutes.
Cook’s Notes Bake up to 1 day ahead and refrigerate. Bring to room temperature, then cover with foil, and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes more.
Cook’s Notes
Bake up to 1 day ahead and refrigerate. Bring to room temperature, then cover with foil, and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes more.
Reviews (25)
Add Rating & Review 892 Ratings 5 star values: 93 4 star values: 128 3 star values: 397 2 star values: 225 1 star values: 49
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Reviews (25)
Add Rating & Review 892 Ratings 5 star values: 93 4 star values: 128 3 star values: 397 2 star values: 225 1 star values: 49
Add Rating & Review
892 Ratings 5 star values: 93 4 star values: 128 3 star values: 397 2 star values: 225 1 star values: 49
892 Ratings 5 star values: 93 4 star values: 128 3 star values: 397 2 star values: 225 1 star values: 49
892 Ratings 5 star values: 93 4 star values: 128 3 star values: 397 2 star values: 225 1 star values: 49
5 star values: 93 4 star values: 128 3 star values: 397 2 star values: 225 1 star values: 49
Martha Stewart Member Rating: 5 stars 12/20/2017 Everyone loved it! I will make it again Martha Stewart Member Rating: 5 stars 11/25/2017 It was a winner at our Thanksgiving table. On accident, I added all the cheese to the mix and so then added more to the top. It was great. Thanks! Martha Stewart Member Rating: 1 stars 11/24/2017 Flavorless. Martha Stewart Member Rating: 5 stars 11/21/2017 I use all of the cheese in the mix. I cut salt to a pinch. I use about 1/4 cup of grated parmesan on top. Martha Stewart Member Rating: 4 stars 02/04/2014 A favourite! I would have given it 5 stars, except I agree with other reviewers; 2 tsp of salt makes it almost inedible. 1/2 tsp salt is plenty, maybe 1tsp at most. But with that single change, it's perfect. A bit rich for every day, but I make it for potlucks and holiday dinners and always get asked for the recipe. Martha Stewart Member Rating: 5 stars 11/29/2013 Love it! I made this for the first time last night (Thanksgiving 2013) and it turned out great! I used an oblong 3" deep casserole dish (9"x 11") & made a few minor changes: I added a 1/2 cup of chopped sweet onion & a cup of chopped (not sliced) fresh mushrooms. I also could not find gruyere cheese locally so I used the suggestion from the video for this recipe-to use any grated cheese, so I used pre-packaged grated Parmesan, Romano, Asiago. It puffed up well too. Almost like a soufflé. Martha Stewart Member Rating: 4 stars 12/02/2011 everyone loved it but i would definitely add more cheese...like a lot more cheese! cream was fine but it was in need of some cheesy goodness. Martha Stewart Member Rating: Unrated 10/18/2011 This recipe was not a big hit with my family, but I entrusted someone else to prepare it while I did other things, so I'm not sure it was made correctly. Martha Stewart Member Rating: Unrated 01/03/2009 I made this recipe for thanksgiving and again for christmas and everyone enjoyed it! It is a super easy dish to prepare and make! It's a great dish that is easy and fast to prep and make especially for holiday potlucks! I agree with the previous comments! The second time I made it, I put a lot less salt! Just a pinch or 1/2 teaspoon of salt would do just fine and make this recipe come out a lot better! :) happy cooking! Martha Stewart Member Rating: Unrated 01/02/2009 Served for 2008 Thanksgiving and everyone enjoyed it. Definitely, 2T of salt is way too much. I even think 1T is too much as the cheese has a saltiness to it too. I was surprised to hear my brother, who is a wonderful chef, asked for this again and each Thanksgiving forward. Looks like I'll be making this again. Martha Stewart Member Rating: Unrated 12/25/2008 We found this dish disappointing. I usually make my spinach casserole with a highly seasoned creamy mornay sauce, and this was flavorless in comparison. It bakes up "hard" and eggy like an Italian torta, not soft and creamy. I guess we were expecting it to be like creamed spinach, so we were disappointed. Martha Stewart Member Rating: Unrated 11/29/2008 After researching recipes and comments, I thought I found a perfect side dish for Thanksgiving. Boy was I wrong. This dish would have been fantastic without the 2 TSP! of salt. I went back to this website hoping that i copied the recipe wrong(which I didn't)and found that the written recipe is the same as the video but when you remove the video there are directions that say to cover and cook 20 and uncover and cook 20, plus it was pictured with a deeper dish to prevent drying out to be an issue. Martha Stewart Member Rating: Unrated 11/24/2008 Making it one day ahead and then cooking it again for 40 minutes seems like it might dry out. Is it possible to prepare it one day ahead and then bake it the next day with the the Gruyere topping? Martha Stewart Member Rating: Unrated 02/22/2008 We enjoyed this as a main dish seved with good salad leaf mix. Martha Stewart Member Rating: Unrated 11/23/2007 Absolutely fabulous served warm, just as delicious at room temperature. Great for entertaining! Very easy. Martha Stewart Member Rating: Unrated 11/22/2007 This is a great recipe!!!! Had a pre Thanksgiving dinner this past weekend and people were going back for THIRDS... I highly recommend this for any entertaining meal...It tastes great and is easy to prepare. Once again..THANKYOU MARTHA!! Martha Stewart Member Rating: Unrated 11/21/2007 Can the gruyere cheese be substituted with another type of cheese? If yes, what do you recommend? Thanks Martha Stewart Member Rating: Unrated 11/21/2007 can this be done with fresh baby spinach , steamed? if so how much? have a great thansgiving. Martha Stewart Member Rating: Unrated 11/16/2007 This is a question to anyone. How do I get a photo or even Marta's icons on my page?? Thanks!!!!! Martha Stewart Member Rating: Unrated 11/16/2007 Really, really good. Anything with Gruyere cheese is wonderful. Martha Stewart Member Rating: Unrated 11/15/2007 Candace, I'm thinking of making this recipe for Thanksgiving... did you ever try it with just two packages of spinach and if so, how did it turn out? I was already thinking of that when I read the recipe. Thanks! Martha Stewart Member Rating: Unrated 11/12/2007 Delicious and Easy. Think I'll try it with only 2 boxes of chopped spinach next time.Martha Stewart Member
Rating: 5 stars 12/20/2017
Everyone loved it! I will make it again
Rating: 5 stars
Rating: 5 stars 11/25/2017
It was a winner at our Thanksgiving table. On accident, I added all the cheese to the mix and so then added more to the top. It was great. Thanks!
Rating: 1 stars 11/24/2017
Flavorless.
Rating: 1 stars
Rating: 5 stars 11/21/2017
I use all of the cheese in the mix. I cut salt to a pinch. I use about 1/4 cup of grated parmesan on top.
Rating: 4 stars 02/04/2014
A favourite! I would have given it 5 stars, except I agree with other reviewers; 2 tsp of salt makes it almost inedible. 1/2 tsp salt is plenty, maybe 1tsp at most. But with that single change, it’s perfect. A bit rich for every day, but I make it for potlucks and holiday dinners and always get asked for the recipe.
Rating: 4 stars
Rating: 5 stars 11/29/2013
Love it! I made this for the first time last night (Thanksgiving 2013) and it turned out great! I used an oblong 3" deep casserole dish (9"x 11") & made a few minor changes: I added a 1/2 cup of chopped sweet onion & a cup of chopped (not sliced) fresh mushrooms. I also could not find gruyere cheese locally so I used the suggestion from the video for this recipe-to use any grated cheese, so I used pre-packaged grated Parmesan, Romano, Asiago. It puffed up well too. Almost like a soufflé.
Rating: 4 stars 12/02/2011
everyone loved it but i would definitely add more cheese…like a lot more cheese! cream was fine but it was in need of some cheesy goodness.
Rating: Unrated 10/18/2011
This recipe was not a big hit with my family, but I entrusted someone else to prepare it while I did other things, so I’m not sure it was made correctly.
Rating: Unrated
Rating: Unrated 01/03/2009
I made this recipe for thanksgiving and again for christmas and everyone enjoyed it! It is a super easy dish to prepare and make! It’s a great dish that is easy and fast to prep and make especially for holiday potlucks! I agree with the previous comments! The second time I made it, I put a lot less salt! Just a pinch or 1/2 teaspoon of salt would do just fine and make this recipe come out a lot better! :) happy cooking!
Rating: Unrated 01/02/2009
Served for 2008 Thanksgiving and everyone enjoyed it. Definitely, 2T of salt is way too much. I even think 1T is too much as the cheese has a saltiness to it too. I was surprised to hear my brother, who is a wonderful chef, asked for this again and each Thanksgiving forward. Looks like I’ll be making this again.
Rating: Unrated 12/25/2008
We found this dish disappointing. I usually make my spinach casserole with a highly seasoned creamy mornay sauce, and this was flavorless in comparison. It bakes up “hard” and eggy like an Italian torta, not soft and creamy. I guess we were expecting it to be like creamed spinach, so we were disappointed.
Rating: Unrated 11/29/2008
After researching recipes and comments, I thought I found a perfect side dish for Thanksgiving. Boy was I wrong. This dish would have been fantastic without the 2 TSP! of salt. I went back to this website hoping that i copied the recipe wrong(which I didn’t)and found that the written recipe is the same as the video but when you remove the video there are directions that say to cover and cook 20 and uncover and cook 20, plus it was pictured with a deeper dish to prevent drying out to be an issue.
Rating: Unrated 11/24/2008
Making it one day ahead and then cooking it again for 40 minutes seems like it might dry out. Is it possible to prepare it one day ahead and then bake it the next day with the the Gruyere topping?
Rating: Unrated 02/22/2008
We enjoyed this as a main dish seved with good salad leaf mix.
Rating: Unrated 11/23/2007
Absolutely fabulous served warm, just as delicious at room temperature. Great for entertaining! Very easy.
Rating: Unrated 11/22/2007
This is a great recipe!!!! Had a pre Thanksgiving dinner this past weekend and people were going back for THIRDS… I highly recommend this for any entertaining meal…It tastes great and is easy to prepare. Once again..THANKYOU MARTHA!!
Rating: Unrated 11/21/2007
Can the gruyere cheese be substituted with another type of cheese? If yes, what do you recommend? Thanks
can this be done with fresh baby spinach , steamed? if so how much? have a great thansgiving.
Rating: Unrated 11/16/2007
This is a question to anyone. How do I get a photo or even Marta’s icons on my page?? Thanks!!!!!
Really, really good. Anything with Gruyere cheese is wonderful.
Rating: Unrated 11/15/2007
Candace, I’m thinking of making this recipe for Thanksgiving… did you ever try it with just two packages of spinach and if so, how did it turn out? I was already thinking of that when I read the recipe. Thanks!
Rating: Unrated 11/12/2007
Delicious and Easy. Think I’ll try it with only 2 boxes of chopped spinach next time.
All Reviews for Spinach-and-Cheese Puff
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spinach-and-Cheese Puff
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
