Ingredients for Spinach Rockefeller
- 10 ounces fresh spinach, cooked, drained, and squeezed dry
- 1/2 cup breadcrumbs
- 2 large eggs
- 2 tablespoons chopped green onions
- 1/4 cup melted butter
- 1/2 cup grated Parmesan cheese
- 2 cloves minced garlic
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 pound tomatoes, sliced (or 10-12 slices)
- Garlic salt, to taste
- 10-12 cooked artichoke bottoms (optional)
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How to Make Spinach Rockefeller
- Preheat oven to 350°F (175°C).
- Cook 10 oz fresh spinach until wilted. Drain thoroughly and squeeze out excess water.
- In a large bowl, combine the cooked spinach with 1/2 cup breadcrumbs, 2 tablespoons chopped green onions, 2 large eggs, 1/4 cup melted butter, 1/2 cup grated Parmesan cheese, 2 cloves minced garlic, 1 teaspoon dried thyme, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
- Mix well until all ingredients are thoroughly combined.
- Arrange 10-12 tomato slices (about 1 pound) on a baking sheet and lightly sprinkle with garlic salt.
- Spoon 1/4 cup of the spinach mixture onto each tomato slice, shaping into a dome.
- Bake for 15-20 minutes, or until the spinach mixture is set and heated through. If assembling ahead and refrigerating, bake for 25-30 minutes.
- (Alternative) For an elegant presentation, pile the spinach mixture onto cooked artichoke bottoms instead of tomato slices.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
5g
Fat
21g
Carbs
2g
