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Recipe
Simple yet special, this side dish could very well become a tradition in your family too
Photo: Andrew Welch
Just in time for the holiday season, chef Chaz Lindsay of Belhaven, Mississippi, is sharing his mother’s spinach casserole recipe, a side dish that is easy to make, veggie-packed, and—thanks to its rich, cheesy flavors—indulgent enough for entertaining. The recipe holds sentimental value for Lindsay, who owns and operates Pulito Osteria: His mother prepared it each Christmas and Easter and during Lindsay’s rare visits home when he was living in New York City.
3 1-lb. packages frozen spinach, thawed and squeezed dry
24 oz. cream cheese
Cayenne pepper to taste
9 tbsp. mayonnaise
3 tbsp. milk
Parmesan cheese
Mix all ingredients but the Parmesan well. Add more milk if needed to make it spreadable. Spread out over the bottom of a 9×13 pan. Top generously with freshly grated Parmesan cheese. Bake the casserole at 350°F until Parmesan is toasty brown, about 25 to 30 minutes. Do not burn.
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