Cook time: See recipe | Yield: 4 servings
- 20 ounces baby spinach
- 4 tablespoons butter
- 1/4 cup onion, finely chopped
- 3 tablespoons flour
- 1/2 cup evaporated milk
- 1/2 cup spinach liquor
- 1/2 teaspoon black pepper
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon worcestershire
- 2 tablespoons hot sauce (chalula)
- 4 ounces Jack-pepper cheese, shredded
Preheat oven to 375 degrees.
In sauté pan cook the spinach until it wilts. Remove and place in a mesh sieve over a bowl to strain the spinach juices. Reserve 1/2 cup of spinach juice. If it doesn't yield 1/2 a cup add water to make up for it.
In the same pan melt the butter. Add the onion and cook until tender, about 5 minutes. Add the flour and stir to incorporate. Let it cook for 5 minutes. Add the milk, spinach liquor, pepper, celery salt, garlic powder, Worcestershire and hot sauce. Stir well. Add the cooked spinach and mix. Season with salt. Evenly pour the spinach mixture into 4 7-ounce ramekins. Top with cheese and cook at 375 degrees until golden brown.