Creamed-Spinach Gratin - 1 Point

Note: I like to double the spinach bc it’s a little too cheesy for my taste

Placing the creamed spinach in a casserole and topping it with sliced tomatoes gives the dish a bright, festive touch of red and green.


1 (10-ounce) bag fresh spinach
Cooking spray
2/3 cup chopped onion
1/4 cup tub-style light cream cheese
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (1/4-inch-thick) sliced tomato
1/4 cup dry breadcrumbs
2 tablespoons finely grated fresh Parmesan cheese


Preheat oven to 375°.

Remove large stems from spinach. Tear spinach into 1-inch pieces; place in a colander. Rinse spinach under cold water; drain. Set aside.

Place a large Dutch oven coated with cooking spray over medium heat until hot. Add onion; sauté 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano, salt, and pepper. Uncover and cook an additional minute or until cream cheese melts. Spoon spinach mixture into a 1-quart gratin dish or shallow casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach,and sprinkle with breadcrumbs and Parmesan cheese. Bake at 375° for 30 minutes or until golden brown.

Yield: 6 servings (serving size: 1/2 cup)

CALORIES 72 (35% from fat); FAT 2.8g (sat 1.4g,mono 0.3g,poly 0.3g); IRON 1.8mg; CHOLESTEROL 7mg; CALCIUM 105mg; CARBOHYDRATE 8.5g; SODIUM 265mg; PROTEIN 4.2g; FIBER 2.8g

Cooking Light, NOVEMBER 1997