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Spinach Rockefeller

A rich and creamy spinach dish topped with a golden, crispy breadcrumb mixture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds fresh spinach, chopped
  • 4 tablespoons unsalted butter Helps control salt.
  • 1 small onion, finely diced
  • 3 cloves garlic, minced Fresh garlic = bigger flavor.
  • 4 ounces cream cheese, softened
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese Use freshly grated for melt and aroma.
  • ½ cup shredded mozzarella cheese
  • ¼ teaspoon nutmeg
  • Salt and black pepper, to taste
Topping
  • ½ cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons grated Parmesan cheese

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and set the rack in the center.
  2. In a large skillet, melt the 4 tablespoons unsalted butter over medium heat.
  3. Add the diced onion and minced garlic. Sauté until the onion looks translucent and the garlic smells fragrant, about 3–4 minutes.
  4. Add the chopped spinach and stir as it wilts, cooking until tender and most moisture evaporates, about 5–7 minutes.
  5. Stir in the cream cheese and heavy cream, followed by the grated Parmesan, shredded mozzarella, nutmeg, salt, and black pepper until thick and silky.
  6. Transfer the mixture to a baking dish and smooth the top with a spatula.
Baking
  1. In a small bowl, mix panko breadcrumbs, 2 tablespoons melted butter, and 2 tablespoons grated Parmesan.
  2. Sprinkle the breadcrumb mixture evenly over the spinach.
  3. Bake for 25 minutes, or until the topping is golden brown and the edges bubble gently.
  4. Let it rest for 5 minutes before serving.

Notes

Time-saver: Use baby spinach for quicker wilting. If the filling is watery, cook longer before baking. For variations, consider adding red pepper flakes or lemon zest.