Type what you have

Ingredients

• ✓ spinach
• olive oil
• onion
• tomato
• salt
• pepper
• roquefort cheese

Instructions

1. 1 Heat the olive oil in a skillet over medium high heat, and saute the onion until tender. Stir in the tomatoes and spinach, and continue cooking until the spinach is wilted. Season with salt and pepper. Stir in the Roquefort cheese, and allow to melt slightly before serving.

By Elizabeth

Ingredients

• ✓ spinach
• vegetable broth
• quinoa
• olive oil
• garlic
• broccoli
• firm tofu
• vegetable broth
• mushroom

Instructions

1. 1 In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes.
2. 2 While quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic, broccoli florets, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.
3. 3 Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.

By plaidpenguin

Ingredients

• ✓ spinach
• chicken broth
• cheese tortellini
• basil
• garlic powder
• salt
• pepper

Instructions

1. 1 Combine chicken broth and spinach in a large pot over high heat; bring to a boil.
2. 2 Reduce heat to medium-low and stir in tortellini; cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 to 5 minutes. Season with basil, garlic powder, salt, and pepper.

By Nicole

Ingredients

• ✓ spinach
• chicken broth
• ginger root
• garlic
• zucchini
• chicken
• cellophane noodle

Instructions

1. 1 Bring chicken broth, ginger, and garlic to a boil in a large saucepan. Reduce the heat to medium and cook for 10 minutes. Add zucchini and cook until tender, about 10 minutes more.
2. 2 Stir in cooked chicken and cellophane noodles. Cook until chicken is hot and noodles are soft and transparent, about 3 minutes. Add spinach and stir until wilted.

By miskyn

Ingredients

• ✓ spinach
• water
• butter
• cream cheese
• water chestnut
• garlic powder
• artichoke heart
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
3. 3 Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
4. 4 Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
5. 5 Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
6. 6 Bake in preheated oven until heated through, 20 to 25 minutes.

By MSLIB5

Ingredients

• ✓ spinach
• egg noodle
• butter
• onion
• garlic
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
2. 2 While the noodles boil, melt butter in a skillet over medium-high heat. Sauté onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; sauté until the spinach is just barely wilted, about 2 minutes.
3. 3 Stir spinach mixture into the noodles; season with salt and pepper.

By Judy in Delaware

Ingredients

• ✓ spinach
• butter
• onion
• garlic
• heavy cream
• provolone cheese
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Add spinach; cook and stir until wilted.
3. 3 Drain in a colander, squeezing out as much liquid as possible.
4. 4 Melt butter in the same skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
5. 5 Add spinach and stir in heavy cream.
6. 6 Tear provolone cheese into small pieces and lay on top of spinach mixture. Stir until cheese is melted and coats spinach.
7. 7 Stir in Parmesan cheese. Continue to cook and stir until thickened.
8. 8 Season with salt and pepper; serve hot.

By BREN3205

Ingredients

• ✓ spinach
• milk
• garlic
• butter
• all-purpose flour
• parmesan cheese
• nutmeg
• salt
• black pepper

Instructions

1. 1 Combine ½ cup spinach liquid, milk, and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer; microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand until garlic softened, 5 to 10 minutes.
2. 2 Melt butter in a Dutch oven over medium-high heat; whisk in flour. Add hot milk mixture all at once; whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in Parmesan cheese, nutmeg, salt, and black pepper. Serve hot.

By Allrecipes Member

Ingredients

• ✓ spinach
• cheese-filled tortellini
• cherry tomato
• parmesan cheese
• black olive
• salad dressing
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, until tortellini float to the top and the filling is hot, about 3 minutes. Rinse under cold water; drain.
2. 2 Combine tortellini, tomatoes, spinach, cheese, and olives; add enough salad dressing to coat. Toss; season with salt and black pepper.

By lvich

Ingredients

• ✓ spinach
• butter
• onion
• pancetta bacon
• potato
• salt
• pepper
• mexican cheese blend
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Melt butter in a large skillet over medium heat. Sauté onion and pancetta in hot butter until onion is tender and pancetta is cooked through. Remove from heat.
3. 3 Alternately layer potato slices, salt and pepper, onion-pancetta mixture, spinach, and cheese in the prepared baking dish. Pour heavy cream over all. Cover the dish.
4. 4 Bake in the preheated oven for 1 hour. Uncover and continue baking until bubbly and lightly browned, about 30 minutes more.

By ERINSANDERS

Ingredients

• ✓ spinach
• butter
• onion
• ricotta cheese
• parmesan cheese
• egg
• nutmeg
• salt
• black pepper
• butter
• phyllo dough
• egg yolk

Instructions

1. 1 Make filling: Place spinach in a skillet over medium heat and cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
2. 2 Heat butter in a skillet over medium heat. Cook onion in hot butter until slightly softened, about 3 minutes. Add chopped spinach; cook and stir for 2 minutes. Transfer mixture to a bowl to cool slightly, about 5 minutes.
3. 3 Stir ricotta cheese, Parmesan cheese, eggs, nutmeg, salt, and pepper into cooled spinach mixture until well combined. Set filling aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Make pie: Grease a 9-inch pie dish or tart pan with melted butter. Unwrap phyllo dough. Keep sheets covered with a damp cloth to prevent them from drying out.
6. 6 Lay 1 sheet of phyllo over the prepared dish flush with the edge, so excess phyllo hangs over only one side. Press sheet gently into the dish and brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner with up to 12 sheets, brushing each with butter and working clockwise, laying each at a slight angle to the previous sheet.
7. 7 Spoon filling evenly into the phyllo-lined dish. Using the back of a spoon, make 6 indentations in filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
8. 8 Fold overhanging phyllo dough, one sheet at a time, into the center to cover filling, brushing each with butter. Brush the top of pie with butter.
9. 9 Bake in the preheated oven until phyllo is dark golden brown, about 40 minutes. Remove and let cool slightly before slicing.

By PaolaAlbanesi

Ingredients

• ✓ spinach
• olive oil
• baby bella mushroom
• shallot
• garlic
• coconut milk
• white wine vinegar
• salt
• black pepper
• nutmeg

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
2. 2 Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
3. 3 Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
4. 4 Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.

By lutzflcat

Ingredients

• ✓ spinach
• water
• long grain white rice
• cream of chicken soup
• milk
• jalapeno pepper
• salt
• black pepper
• butter
• onion
• processed cheese food

Instructions

1. 1 Bring water and rice to a boil in a medium saucepan. Cover, reduce heat to low, and simmer, about 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. 3 Combine soup, milk, jalapeños, salt, and black pepper in a bowl; set aside.
4. 4 Melt butter in a large skillet over medium-low heat. Add onion; cook until tender. Add rice and spinach; stir in soup mixture and cook until heated through. Stir in processed cheese. Transfer to the prepared baking dish.
5. 5 Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

By Marites

Ingredients

• ✓ spinach
• butter
• bread crumb
• water
• evaporated milk
• butter
• flour
• onion
• garlic
• jalapeno jack cheese
• worcestershire sauce
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over low heat. Add bread crumbs. Cook and stir until butter is incorporated into the bread crumbs. Remove from skillet and set aside.
2. 2 Place spinach in a microwave-safe baking dish. Add water. Cover and cook on high for 7 1/2 minutes, stirring halfway through. Drain over a measuring cup. Add enough evaporated milk to make 1/2 cup. Set aside.
3. 3 Melt butter in the skillet. Add flour and cook, stirring continuously, until mixture turns paste-like. Add onion and cook, stirring constantly until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Slowly add milk mixture, stirring constantly. Mix in cheese, Worcestershire sauce, red pepper flakes, salt, and pepper. Add spinach and cook until well incorporated, 2 to 3 minutes.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Place spinach mixture in a small greased baking dish, top with bread crumbs, and place under the broiler until bread crumbs are golden, about 5 minutes.

By Yoly

Ingredients

• ✓ spinach
• potato
• olive oil
• red bell pepper
• yellow bell pepper
• all-purpose flour
• chicken broth
• black pepper
• parmesan cheese
• bacon bit
• garlic
• butter
• cream
• salt
• pepper

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. Stir in the flour, and cook for 3 minutes more. Pour in the chicken broth, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15 minutes. Season to taste with black pepper.
3. 3 Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth. Fold in the butter and cream until incorporated and season to taste with salt and pepper. Serve the mashed potatoes alongside the bell pepper gravy.

By Aslan

Ingredients

• ✓ spinach
• cooking spray
• ground turkey
• feta cheese
• egg
• garlic

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix together turkey, spinach, feta, eggs, and garlic in a large bowl until well combined; form into 8 patties.
3. 3 Cook patties on the preheated grill on both sides until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center of patties should read at least 165 degrees F (74 degrees C).

By FoodieGeek

Ingredients

• ✓ spinach
• pie crust
• egg
• milk
• flour
• onion
• mushroom
• broccoli
• feta
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust. Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust.
3. 3 Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour. Quiche is done when knife inserted in center comes out clean. Cover edges of crust with foil if crusts begin to brown too quickly.

By betsdanforth

Ingredients

• ✓ spinach
• salmon fillet
• sun-dried tomato
• artichoke heart
• feta cheese
• garlic powder
• salt
• black pepper

Instructions

1. 1 Make a horizontal slice in the center of each salmon fillet but do not cut all the way through.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until tender, about 40 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain thoroughly and transfer to a bowl.
3. 3 Add sun-dried tomatoes, artichokes, and feta cheese to the blanched spinach; mix to combine. Divide evenly and stuff into the salmon "pockets." Season fillets with garlic powder, salt, and pepper.
4. 4 Heat a cast iron skillet over medium heat. Place salmon fillets, skin-sides down, in the hot skillet and sear for 5 minutes. Gently flip and sear the other sides for 5 minutes. Flip again to finish cooking, about 5 minutes more.

By Clarkad11

Ingredients

• ✓ spinach
• pork sausage
• green onion
• red pepper flake
• ricotta cheese
• feta cheese
• salt
• black pepper
• phyllo dough
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Cook and stir sausage in a large skillet over medium-high heat, breaking it apart with a spatula, until cooked through, 5 to 7 minutes. Reduce heat to medium. Add spinach, green onions, and pepper flakes; cook until spinach is thawed, 3 to 5 minutes.
3. 3 Off heat, stir in ricotta and feta cheeses; season with salt and black pepper.
4. 4 Unwrap phyllo dough; cover with a damp towel to keep from drying out.
5. 5 Place 1 phyllo sheet, working with 1 sheet at a time and keeping remaining sheets covered, on a flat work surface; brush ½ of sheet with melted butter. Fold sheet in half lengthwise; place ¼ to ½ cup sausage filling in top-left corner. Fold bottom-left corner over filling into a triangle shape. Continue folding edge over edge to end of dough, and a triangle is formed. Place triangle on the prepared baking sheet. Repeat with remaining phyllo sheets, melted butter, and sausage filling.
6. 6 Brush triangles with melted butter.
7. 7 Bake in the preheated oven until golden brown, about 25 minutes.

By Wanderzest

Ingredients

• ✓ spinach
• olive oil
• lemon juice
• orange bell pepper
• red onion
• salt
• halloumi cheese
• low-carb flour tortilla
• hummus
• kalamata olive

Instructions

1. 1 Preheat an outdoor grill for medium-high heat. Set a grill pan on top of the grate.
2. 2 Whisk together olive oil and lemon juice in a small bowl until well combined; set aside.
3. 3 Toss together bell pepper and onion in a small bowl until combined. Mix in 1/2 of the oil mixture and season with salt. Transfer to the hot grill pan.
4. 4 Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove the pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
5. 5 Brush halloumi cheese slices with remaining oil mixture.
6. 6 Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from the grill and place on an aluminum foil-covered plate to keep warm.
7. 7 Spread tortillas with hummus and top with spinach. Divide grilled peppers and onions between tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.

By France Cevallos

Ingredients

• ✓ spinach
• linguine pasta
• chicken breast
• salt
• black pepper
• olive oil
• garlic
• mushroom
• red pepper
• artichoke heart
• basil pesto
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
3. 3 Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

By ChezCristy

Ingredients

• ✓ spinach
• garlic
• cumin
• coriander
• allspice
• salt
• black pepper
• ground lamb
• slider roll
• tzatziki sauce
• red onion
• feta cheese

Instructions

1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. 2 Mix garlic, cumin, coriander, allspice, salt, and pepper together in a bowl; add lamb and mix well. Form mixture into 2-ounce patties.
3. 3 Grill patties on the preheated grill until cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place rolls on the grill and heat until toasted, 1 to 2 minutes.
4. 4 Layer spinach, tzatziki sauce, lamb patty, red onion, and feta cheese in each roll, creating a slider.

By The Flying Shepard

Ingredients

• ✓ spinach
• olive oil
• onion
• garlic
• kalamata olive
• feta cheese
• lemon rind
• salt
• oregano
• white pepper
• tilapia fillet
• butter
• lemon juice
• paprika

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes.
3. 3 Spread spinach mixture into a 9x13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika.
4. 4 Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.

By Eddie Riddell

Ingredients

• ✓ spinach
• water
• vegetable bouillon
• lentil
• carrot
• potato
• cumin
• coriander
• olive oil
• onion
• garlic
• tomato paste
• salt
• black pepper

Instructions

1. 1 Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
2. 2 Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add olive oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and sauté for 30 seconds. Remove from heat and transfer to the slow cooker. Stir in tomato paste, salt, and pepper. Stir in spinach.
3. 3 Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

By CookingForDummies

Ingredients

• ✓ spinach
• chicken thigh
• salt
• black pepper
• italian seasoning
• olive oil
• onion
• mushroom
• garlic
• chicken broth
• tomato
• heavy cream
• balsamic vinegar
• parmesan cheese

Instructions

1. 1 Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
2. 2 Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
3. 3 Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
4. 4 Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
5. 5 Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
6. 6 Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

By Bibi

Ingredients

• ✓ spinach
• turkey
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch casserole dish.
2. 2 Place the spinach in the prepared casserole dish. Top with the cubed turkey then with the grated cheese.
3. 3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

By Susan S

Ingredients

• ✓ spinach
• corned beef
• coconut milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
3. 3 Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.

By Goddess

Ingredients

• ✓ spinach
• garlic
• butter
• lemon juice

Instructions

1. 1 Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

By leila m

Ingredients

• ✓ spinach
• sour cream
• onion soup mix
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Mix spinach, sour cream, and soup mix together in a bowl until well combined. Spoon mixture into the prepared casserole dish and sprinkle Cheddar over top.
3. 3 Bake in the preheated oven until heated through and cheese is melted, about 25 minutes.

By Sue

Ingredients

• ✓ spinach
• basil pesto
• chicken breast
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix spinach and pesto together in a bowl. Spread 1/2 of the mixture into the bottom of a glass baking dish and place chicken on top. Spread remaining spinach mixture over chicken. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven for 30 minutes. Uncover and sprinkle Parmesan cheese over chicken. Return to the oven and bake until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DRAGONNKITTEN