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Gluten Free Spinach Bake

Gluten Free Spinach Bake
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This Gluten Free Spinach Bake will be loved by everyone. Even picky eaters who avoid spinach will beg for seconds because this spinach recipe is simply the best. This gluten free recipe is not only delicious, it's also insanely healthy. So you don't have to worry about cheating on your diet. Packed with veggies, this healthy bake will leave you feeling full. And although this is a vegetarian recipe, you'll still get enough protein with the egg whites. We haven't even mentioned the gooey Parmesan cheese that will give this healthy spinach bake a pop of flavor.


For more easy healthy casserole recipes, be sure to check out our 14 Gluten Free Casserole Recipes eCookbook.



Cooking Time45 min


  • 10 ounces fresh spinach (or 12 ounces of frozen chopped spinach)
  • 1/4 cup onion, finely chopped
  • 1 cup milk
  • 1/3 cup celery, finely chopped
  • 2 tablespoons low-fat grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground nutmeg
  • 4 egg whites


  1. Preheat oven to 375 degrees F and spray a deep dish pie plate or 8-inch baking dish with cooking spray.
  2. If using fresh spinach, remove stems, wash thoroughly, and place immediately (so that some water clings to the leaves) into a 4-quart saucepan set over medium-low heat. Cover and cook for 5 minutes. Tip out onto a kitchen towel, roll tightly and squeeze out all moisture. Place on a cutting board and roughly chop.
  3. If using frozen spinach which is already chopped, place into a wire sieve or colander and run warm water over it until it is completely thawed and separated, then roll in a towel and squeeze out all moisture. There is no need to chop further.
  4. In a large bowl, combine milk, celery, 1 tablespoon of the Parmesan, the salt and nutmeg. Stir. Add the spinach and stir well.
  5. In a large bowl with an electric mixer, beat egg whites to form stiff peaks. Fold egg whites gently into the spinach mixture until no large clumps of egg white remain. Spoon into the prepared baking dish and sprinkle with the remaining tablespoon of Parmesan.
  6. Bake for 45 minutes. Cut into wedges to serve while warm and puffy.


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