Creamy Baked Spinach

Two weeks to the end of school. The data collection is done, the IEPs are finalized, the handoff documents are written. I have been packing up the classroom slowly, which feels wrong in the way that packing up any good room feels wrong. The labels are still on everything. I am going to leave the labels — whoever is next in Room 108 will have a labeled classroom. That seems like the right gift to leave.

T.'s placement decision came through: he is moving to a general education classroom with resource room support next year. His mother called me at home — I had given her my cell number early in the year, which I do for all families — and she cried for a few minutes and then said "Thank you" four times and I said: he did this. He did the work. I just made the room. She said "You made the room." Then we talked for twenty more minutes about the transition plan.

Memorial Day weekend approaching. I am going to Oak Lawn for the long weekend — Steve will grill, Patty will make the pasta salad, and I am going to bring something I have been working on: a pierogi dish, my own recipe, using Babcia Rose's dough with a spinach and ricotta filling instead of the traditional potato and cheese. Non-traditional, obviously. I am prepared for feedback.

Made a practice batch of the spinach ricotta pierogi this week. The dough is good — almost right, the water temperature adjusted per Babcia Rose's note. The filling is good. The sealing held. The bite is correct: chewy but not tough, the filling tight and savory. I know exactly what Babcia Rose will say about the non-traditional filling. I am going to say: I know, but taste it. I think she will taste it. I think she will say something measured and specific that means yes.

The spinach and ricotta filling in those pierogi didn’t come out of nowhere — I had been testing the combination for weeks, and a big part of finding the right balance was making this creamy baked spinach on its own, just to see if the flavors held up under heat. They did. If you’ve never tried a creamy baked spinach as a side dish, this is the one: rich enough to feel like a special occasion, simple enough to make on a school night or pack up for a family long weekend in Oak Lawn.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 6

Ingredients

2 packages (10 oz each) frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
4 oz cream cheese, softened
1/2 cup grated Parmesan cheese, divided
1 clove garlic, minced
1/4 teaspoon onion powder
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter, for greasing the dish

Instructions

Preheat oven. Heat oven to 375°F. Grease a 1 1/2-quart baking dish with butter.
Prepare spinach. Squeeze as much liquid as possible from the thawed spinach using a clean kitchen towel or paper towels. This step is essential — excess water will make the filling watery.
Mix filling. In a large bowl, combine the spinach, ricotta, sour cream, softened cream cheese, 1/4 cup of the Parmesan, garlic, onion powder, nutmeg, salt, and pepper. Stir until evenly combined.
Transfer to dish. Spread the mixture evenly into the prepared baking dish. Smooth the top with a spatula.
Top and bake. Sprinkle the remaining 1/4 cup Parmesan over the top. Bake uncovered for 22 to 25 minutes, until the edges are bubbling and the top is lightly golden.
Rest and serve. Let the dish rest for 5 minutes before serving. It holds well — you can make it ahead and reheat gently at 325°F for 10 minutes.

Nutrition (per serving)

Creamy Baked Spinach — The Filling That Convinced Babcia Rose