My new fiction novel, Abraham’s Redemption, features traditional dishes from the Berne, Indiana Amish community throughout the book, with an appendix of recipes at the end which tie into the story. The recipe is called “Swiss Spinach Bake” and has its roots in the Berne, Indiana Amish settlement. It’s a wonderfully filling, hearty meal. You can read some excerpts from Abraham’s Redemption and purchase a copy on sale now for $14.99 here.
SWISS SPINACH BAKE
Serves: 4 servings
- 1 15.5 ounce can spinach (or equivalent of fresh, garden spinach)
- 4 beaten eggs
- 1 cup milk
- 1 cup shredded Swiss cheese
- 1 cup cubed bread
- ½ cup sliced green onions
- ¼ cup grated Parmesan cheese
- Drain spinach and squeeze out excess liquid (substitute frozen chopped spinach, thawed , if desired).
- If using fresh spinach, wash thoroughly and tear leaves into bite-size pieces.
- Wilt spinach in a covered pan (adding no extra water).
- Combine the spinach with the beaten eggs, milk, cheese, bread crumbs, onions, and Parmesan cheese.
- Turn mixture into a greased 1 quart baking dish.
- Cover and bake at 375 degrees for 25 to 30 minutes or until done.