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Spinach-Parm Casserole

For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 2 pounds fresh baby spinach
  • 5 tablespoons butter
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 3/4 teaspoon salt
  • 1 cup grated Parmesan cheese


  • Preheat oven to 400°. In a stockpot, bring 5 cups water to a boil. Add spinach; cook, covered, 1 minute or just until wilted. Drain well.
  • In a small skillet, heat butter and oil over medium-low heat. Add garlic, Italian seasoning and salt; cook and stir until garlic is tender, 1-2 minutes.
  • Spread spinach in a greased 1-1/2-qt. or 8-in. square baking dish. Drizzle with butter mixture; sprinkle with cheese. Bake, uncovered, until cheese is lightly browned, 10-15 minutes.
Nutrition Facts
2/3 cup: 239 calories, 21g fat (9g saturated fat), 37mg cholesterol, 703mg sodium, 7g carbohydrate (1g sugars, 3g fiber), 10g protein.

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Average Rating:
  • gremaux
    Aug 13, 2020

    No comment left

  • B
    Aug 10, 2020

    Another time and WATER saver would be to saute the spinach in batches right along with the butter and seasonings in a frying pan.

  • mimirita
    Jan 18, 2020

    This was good, but not great. I did not do the boiling wilting method. Too much work and too much steam in the kitchen. I did what I always do, which is after picking through the spinach I put a pound in my largest glass Pyrex bowl, add a TB or so of water, cover with a plate and micro for a minute, toss and micro covered till wilted. Put first batch in my casserole dish. Do the same with the other LB. I previously microwaved the butter, olive oil, herbs, and garlic in a glass cup measure, just to a boil. Then gently microwaved a bit more.. the measuring cup made the pouring the butter herb mixture over the spinach very easy. No skillet to clean up. Cup goes in the dishwasher, as does the large Pyrex bowl I wilted the spinach in.

  • suefalk
    Dec 14, 2019

    Fabulous side dish! Easy to prepare. Reminds me of the spinach my dad made when I was a child. Basically the same recipe but add a handful of seasoned breadcrumbs.

  • Naomie
    Sep 22, 2019

    Prepared as written except I added much more garlic than the recipe called for and added a healthy dash of fresh ground nutmeg. Outstanding. Love spinach any way I can get it. This is a perfect fall / winter recipe that is very easy. Thanks for sharing!

  • annrms
    Apr 17, 2019

    We had this recipe with steak and baked potato so it was a “steak house” meal to us. I didn't precook the spinach. I just added it to the skillet; it wilted down just fine. This is definitely a keeper recipe.

  • vsailaway
    Oct 28, 2018

    I would plunge the hot spinach into ice water to keep it fresh and green, drain well and follow the recipe.

  • Anne
    Jul 22, 2018

    Delicious and easy.

  • Judy
    Jun 14, 2017

    We love spinach, and this a quick, easy and delicious new way to make it. But I didn't see the need to cook the baby spinach in water first and have to wash another pan. Halved the recipe. Made the butter sauce with garlic and seasonings in a deep skillet, then added baby spinach and turned with tongs until just wilted. Put in small baking dish, Parmesan on top, baked while meat rested. Broiled at the end to get cheese browned a bit. A wee bit watery at edges- soaked that up with paper towel before serving. Really yummy!

  • justmbeth
    May 14, 2017

    Really good! This recipe had the spirit of a creamed spinach without the cream. Great flavor. Definitely will make again.