Three generations of my family have made this recipe every Thanksgiving and Christmas since the
1960's. I hope you enjoy it too!
- 2 pounds fresh spinach or 2 packages (10 ounces each) frozen CHOPPED spinach
- 8 ounces cream cheese
- ½ cup butter (2 sticks—you can use less if you like)
- Salt and freshly ground black pepper
- 1 cup soft fresh breadcrumbs (I use small pieces of torn-up bread)
- ¾ teaspoon ground sage
- Preheat oven to moderate (350 degrees).
- Wash the fresh spinach and discard root ends and any tough stems.
- Cook in the water clinging to the leaves for 5-8 minutes, drain, and chop; or cook the frozen spinach according to package directions and drain well.
- Mix the spinach with the cream cheese (cut the c.c. into chunks first), half of the butter, and salt and pepper to taste. Stir to mix well. Pour into a 1 ½ quart casserole.
- Melt the remaining butter. Toss with the bread crumbs and sage; sprinkle the mixture over the spinach.
- Bake for 20-30 minutes, until bubbly, hot, and lightly browned.
Note: This casserole may be made up through Step 4 several hours in advance and refrigerated until time to bake it.