- add review
- #28560
Chopped, sauteed greens mixed with a roux and three types of cheeses may be the furthest spinach has ever strayed from a salad bowl.
serves/makes:
ready in:
30-60 minutes
5 reviews
ingredients
5 packages (10 ounce size) frozen chopped spinach, thawed and well drained
4 1/2 cups milk
1 teaspoon dry mustard
1 teaspoon granulated garlic
1 3/4 teaspoon crushed red pepper flakes
1/2 medium yellow onion, finely diced
5 tablespoons melted butter
6 tablespoons all-purpose flour
8 ounces Velveeta cheese, cubed
8 ounces Cheddar cheese, cubed
4 ounces Monterey Jack cheese, cubed
1 1/2 cup grated Monterey Jack cheese
directions
Preheat the oven to 350 degrees F. Grease a 9x11-inch baking dish.
Combine the milk, dry mustard, garlic, crushed red pepper, and onion in a saucepan over medium heat. Bring the milk to a simmer and let cook while you prepare the roux.
Combine the melted butter and flour in a saucepan over low heat. Mix well and cook, stirring constantly, for 3-4 minutes or until it forms a paste.
Add the roux to the simmering milk and cook, stirring constantly, until the sauce thickens.
Add the cubed cheeses to the sauce. Cook, stirring constantly, until the cheese has melted. Remove the pan from the heat and let stand for 10 minutes. Add the spinach and mix well.
Transfer the spinach mixture to the baking dish. Top the spinach with the grated cheese. Place the spinach in the oven and bake at 350 degrees F for 15-20 minutes or until bubbly. Serve the spinach Maria hot.
Recipe Source: Calhoun's Restaurant, Knoxville, TN
common recipe questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Cook it down and drain any excess liquid before using.
Is it necessary to use three types of cheese?
The three types of cheese add the right combo of flavors, but you can adjust types and quantities according to preference.
How do I know when the roux is ready?
The roux is ready when it becomes a smooth paste and has a slightly cooked, nutty aroma.
Can I add other vegetables to this dish?
You can add sauteed mushrooms, bell peppers, or artichokes.
How should I store leftover spinach Maria?
Store in an airtight container in the refrigerator for up to 3 days.
Can I prepare this dish ahead of time?
Yes, assemble the dish ahead and refrigerate. Then bake just before serving.
Is there a substitute for Velveeta cheese?
You can use American cheese or additional Cheddar for a similar texture.
Can I use low-fat cheese for this recipe?
Low fat cheese doesn't melt as smoothly so it may be gritty or stringy. You can reduce the fat by using a portion of the cheese called for with a low fat version, but we don't recommend using all low or non-fat.
Can I freeze Spinach Maria?
It's best fresh, but you can freeze it. Thaw in the refrigerator before reheating. The cheese sauce may separate a bit.
nutrition data
411 calories, 30 grams fat, 17 grams carbohydrates, 23 grams protein per serving. This recipe is low in carbs.
more recipes like calhoun's spinach maria
EGUSI SPINACH
STIR FRIED SPINACH
SPINACH SOUFFLE
BOSTON MARKET CREAMED SPINACH
SAG ALOO (CURRIED SPINACH AND POTATOES)
SPANAKOPITA (GREEK SPINACH PIE)
reviews & comments
-
shout1974 REVIEW:
January 6, 2017Haven't had Calhoun's version but this spinach dish is to die for!
-
Joan REVIEW:
December 1, 2015I got the spinach maria at Calhoun's several years ago and I couldn't wait to get back there and get it again. I just got back and of course I had spinach maria. I really love this.
-
Karen, Iowa City REVIEW:
August 5, 2013I make spinach Maria all the time. It's one of my favorite spinach dishes. It's very rich but it is a great dish and I get requests for it all the time.
-
Guest Foodie REVIEW:
May 28, 2007Our family visited Calhoun, and many other restaraunts in the Pigeon Forge area over several days. My brother and I both got this side dish, and we think it is the best thing we had during our vacation.
-
Lady Vol REVIEW:
April 11, 2007Since the 1980s our UT family has enjoyed Calhoun's and Spinach Maria. My husband and I rave about it!
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
');
