Tomato & Spinach Casserole

I just found this delicious new recipe, and I wanted to share it.  It is simple, quick and very, very good.  I don’t have exact measurements, so experiment with it a little.

Wash and steam 

16 oz. fresh spinach

In a 9 x 13 casserole dish, slice

several tomatoes

Sprinkle with


cheese (swiss, monterey jack or mozzarella) – optional

In a medium-large pan, saute in olive oil

shallots ( or chopped onion)


When tender, add

spinach (thoroughly squished and drained)

handful of parmesan cheese

handful of bread crumbs

italian seasoning or fresh italian herbs


Spread the spinach mixture on top of the sliced tomatoes.  Top with a bit of

parmesan cheese

drizzle of olive oil

Bake at 350 for 20 minutes or so.

This isn’t meant to be a heavy cheese dish.  The cheese is a mere accent.  You should be able to really notice the flavor of the italian seasoning.  If you don’t, you didn’t add enough.  Sid and I almost eat the whole thing by ourselves.

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