Reviewed: Mar. 4, 2003

Enjoyed this recipe. Now I know what to do with all that leftover bagged spinach you get in the produce section!

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FRITZIE

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Reviewed: Mar. 4, 2003

My husband and I enjoyed this very much. I will make it again.

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JAMS67

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Reviewed: Mar. 1, 2003

This was very good. I too followed the suggestions of rivertownmom. The only thing I would change is more garlic(perhaps not sauteed with the onions) and more cheese. It's a keeper.

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KARINT

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Reviewed: Feb. 17, 2003

Not sure why, but this recipe was quite salty. I'm definately going to try it again because I used already seasoned bread crumbs and still added the salt - maybe that was my problem. I will omit the salt next time or use plain bread crumbs. In my absent-mindedness I may even have added salt twice! I'm going to give it another try though because the kids did like it and I know I can make this work.

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anchrista

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Reviewed: Feb. 6, 2003

Follow Rivertownmom's notes and you won't go wrong. This was a fantastic meal served with Garlic bread and a fresh, light salad. I used fresh spinach and triple washed them (no one likes the grit), then I steamed them for only a minute to wilt the leaves. I wrung the spinach out to get rid of excess water and added it to the egg, milk, flour, cheese, onion and garlic mixture. Poured it in the dish, topped with bread crumbs and parmesean and waited. My kitchen smelled wonderful! As my Matty said... definitely a keeper!

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NANJO513

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Reviewed: Jan. 21, 2003

This recipe was great! I did mix the eggs and milk together and added sauteed chopped onion and garlic but my husband and I both went back for seconds. Yum!

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PEGGYYOUNG54

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Reviewed: Jan. 20, 2003

I followed the tips given by Rivertownmom, except that I sauteed the garlic and onion and then topped it with the spinach and let it simmer until the spinach was wilted. I normally don't like cooked spinach; however, I thought this was very good. It is rich.

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MONTANACOOK

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Reviewed: Jan. 5, 2003

This was brilliant. A girlfriend and I made a variation of this for New Year's Eve for our husbands. We used chicken, chicken broth and a little alfredo sauce to make it a "pink" sauce. The artichokes are best if they are truly marinated and not just canned. Delicious. The spinach is fresh and it helps tone down the richness.

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CLH516

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Reviewed: Jan. 3, 2003

My family and I loved this recipe. Although I did some things differently (used canned spinach that I drained) and took advice from previous users (mixed milk, eggs, salt & pepper)it came out very good. Next time we will try with fresh spinach and I believe it will be even better.

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CREO99

Cooking Level: Expert

Home Town: Garland, Texas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Dec. 11, 2002

Easy recipe and very good. I made it as a side dish and it disappeared.

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SUECOVELLBUTLER

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Reviewed: Nov. 28, 2002

I think something went wrong when I made this recipe. I mixed everything together as some users recommended, and also added some sauteed garlic and onion. The texture of the casserole, however, was very odd - the spinach leaves came out a little crispy on the top. This may have been because my pan was too big and there was too much surface area exposed, or that since it was Thanksgiving the only place I had to cook it was the bottom oven rack. Still, I really think if one is using fresh spinach, it should probably be cooked a little first to avoid the weird crispy texture.

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AIMEEWOZ

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Santa Barbara, California, USA

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Reviewed: Nov. 24, 2002

This is a fine recipe but some changes do need to be made in the preparation. Definitely mix together the eggs and milk. Next time I will also add the spinach in the egg/milk mixture like the a previuos review suggests. Any additional ingredients like garlic or onions are purely personal preference but my family appreciated the extra flavor. I might also cover the top of the casserole for half the time to insure the topping is not too crunchy.

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paulnjen

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Reviewed: Nov. 19, 2002

Everyone in my family loved this except for my 13-yr old son who doesn't touch anything green much less eat it. I did use several suggestions and made the following changes: I whisked together the eggs, milk & flour (I added a touch more than it called for) until smooth and free of lumps then I stirred in the grated cheese, which I increased to 1 cup (I used medium cheddar). I sauteed 1/2 cup of finely chopped onion with 3 plump finely chopped garlic cloves and added this to the final mix. I used fresh spinach (two 10-oz bags of tripple washed leaves) and pre-cooked it until well wilted. After squeezing out all excess water, I added the spinach, onions & garlic to the egg mixture then poured it all into a greased casserole dish. I topped it with a fine layer of seasoned bread crumbs followed by a layer of parmesean cheese and then one more fine layer of bread crumbs. I spritzed the top with margarine spray. It came out just beautiful and tasted as good as it looked. My husband and teenage girls had seconds and the girls even had some of the leftovers for after-school snack today! Will definitely make again and again. Next time I may add just a bit more cheese and probably more onion and garlic too.

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RivertownMom

Cooking Level: Expert

Home Town: Columbia, Kentucky, USA

Living In: Lafayette, California, USA

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Reviewed: Nov. 18, 2002

I was very disappointed in this dish after reading so many wonderful reviews. I might make it again in the future, but I will alter it some. I think that the directions are a bit confusing. I layered the spinach and flour and then poured the eggs in the middle (I used more eggs as suggested) but the eggs and milk didn't seem to mix well while it cooked. I was thinking they would. Then I used sharp cheddar because I had it on hand so the topping was too strong of a taste (this was probably my own fault). Next time I think that I will make this dish more like a quiche and blend the milk and eggs. I might even put the flour, spinach, milk, eggs and cheese in a food processor because the worst thing about the dish was it's odd consistency and lumpiness. It was like scrambled eggs with spinach topped with breadcrumbs and cheese. Yuck.

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MARTIEDARLING

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 10, 2002

This recipe was just okay. I really hoped it would be tasty- my husband and I like spinach a lot, but this recipe just didn't cut it for me. I would have given it 2 stars, my dh liked it better, so it squeaked by with 3. It was greasy and not very flavorful. I was disappointed.

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DANDK1997

Cooking Level: Expert

Home Town: Owego, New York, USA

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Reviewed: Nov. 3, 2002

Excellent accompaniment to beef roasts

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Meredith Dubin

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Reviewed: Oct. 29, 2002

Very, very good and very easy to prepare. I chopped up a small onion and added it to the spinach layer and also used some grated parmesan along with the cheddar cheese. My 7 year old HATES spinach and even he liked this. Very satisfying dish.

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JOYOUS_E

Cooking Level: Expert

Home Town: Norwell, Massachusetts, USA

Living In: Rockland, Massachusetts, USA

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Reviewed: Oct. 28, 2002

I really liked the flavor of this casserole. I did add about a teaspoon of nutmeg, though. I also found the layering directions confusing so I just mixed all the ingredients together and it came out fine. I also used frozen spinach rather than fresh to save time and money.

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BEVINK

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Reviewed: Oct. 20, 2002

Tasty but MUCH too salty.

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VEGGIEAMBER

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Reviewed: Oct. 18, 2002

my son is the pickiest eater,...and hates vegies. he ate this,... and he asked me to make it again! DEFINETLY worth a try!

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HEATHER4SURE

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