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Creamy Baked Spinach

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“I was originally given this gratin recipe by a friend, and it was delicious. But, I couldn't leave well enough alone and have tweaked the recipe this way and that, and I really think it's fantastic - you let me know.”

Ingredients Nutrition


  1. Preheat the oven to 425 degrees F.
  2. Melt the butter in a heavy-bottomed saute pan over medium heat; add the onions and saute until translucent, about 15 minutes; add the flour and nutmeg and cook, stirring, for 2 more minutes; add the cream and milk and cook until thickened; cool 10 minutes then quickly beat in the eggs.
  3. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce; add 1/2 cup each of the Parmesan, Gruyere and cheddar cheeses and all of the feta and mix well; season, to taste, with salt and pepper (you may need little to no salt).
  4. Transfer the spinach to a buttered 13 x 9 inch glass baking dish; toss the remaining cheeses with the breadcrumbs and sprinkle on top.
  5. Bake for 20-25 minutes, until hot and bubbly; serve hot.
  6. Note: This dish can be made one or two days ahead and refrigerated, unbaked, then baked right before serving; bring to room temp before baking.

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