Swiss Spinach Bake

Swiss spinash bake from Berne Indiana Amish settlement
VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

 

Swiss spinash bake from Berne Indiana Amish settlement This is a great recipe which is from “The Best of The Amish Cook, Vol 1″. Rachel and I made it tonight for supper.  The recipe is called “Swiss Spinach Bake” and has its roots in the Berne, Indiana Amish settlement.  It’s a wonderfully filling, hearty meal.

SWISS SPINACH BAKE

 

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

 

1/2 cup sliced green onions

 

1/4 cup grated Parmesan cheese

 

YIELD : 4 servings

 

PREP TIME : 15 minutes

 

BAKING : 30 minutes

 

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.Swiss spinash bake from Berne Indiana Amish settlement

 

 

 

Join Our Newsletter

Join over 7,000 people who get free and fresh content delivered automatically each time we publish.

Sign Up

The Discussion

  1. virginia says:


    In the Spinach recipe is that 14 cup parmesan cheese and 12 cup of sliced onion?

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

    • Oops, fractions do in my computer everytime…I fixed it, do NOT put 14 cups of parm in!:)

      VN:F [1.9.22_1171]
      Rating: 0.0/5 (0 votes cast)
  2. Diann B. says:


    It sounds good as a side dish, but wouldn’t be enough to fill me up for supper!

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

    • We had some other stuff with it too…If you are looking for a vegetarian option for a main dish (we are in the season of Lent), this could…but you’d want to serve with some bread, maybe some soup or rice on the side…it was good:)

      VN:F [1.9.22_1171]
      Rating: 0.0/5 (0 votes cast)

  3. That recipe sounds delicious. Think I’ll give it a try.

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

  4. This is not indiginous (sic) to the Amish…..this is a very old Sephardi Jewish dish……a very common one..only the wilting of the fresh spinach is not needed…can use frozen chopped…as long as it is drained after thawing…..the nice thing about this…is that once baked..it is pretty firm, and can be carried for eating…..which is perfect for the nomadic habits of the Sephardi.

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

    • Interesting, well it’s a good supper no matter it’s ethnicity:) Not uncommon for Amish cooks to sort of find a recipe, adopt it, and make it their own (pizza is a great example of this)

      VN:F [1.9.22_1171]
      Rating: 0.0/5 (0 votes cast)

  5. My daughter dislikes spinach with a vengence even though her dr has ordered her to eat more of it. I think this recipe will do the trick to get her to eat more spinach. Personally, I LOVE fresh baby spinach. I am going to put this on my must make list tonight.

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)
  6. Ruthanne Mengel says:


    For the fella who said there was no meat in the dish. Just add some good cubed ham. Or precooked sausage.

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

    • I might have been that fella:) And, yes, you are right, if you must have meat, you can take Ruthanne up on her suggestion.

      VN:F [1.9.22_1171]
      Rating: 0.0/5 (0 votes cast)
  7. Mona G. says:


    This looks yummy and I need to try this…kinda reminds me of Quiche……and I love that…..

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

  8. This look good going to try;.

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)
  9. Donna Smith says:


    I have made this twice. Once with a whole pound of frozen spinach, with out thinking the pound in a can was half water. It was still delicious, but more of a vegetable dish. The second time I had a box of stuffing mix that needed used up. I used those croutons for the bread, and my young son could not believe how delicious it was.

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

Speak Your Mind

*


+ five = 14

CommentLuv badge

css.php