Uberbackener Spinat Mit Kase (Baked Spinach Wi

This German side dish treats spinach the way it deserves: sautéed in a generous amount of butter with onion and garlic, then layered between grated Emmentaler cheese and baked until golden and bubbly. No cream sauce, no béchamel. Just butter, spinach, and cheese doing what they do best together.

The spinach gets cut into strips and steamed briefly (just 5 minutes, covered) in the butter after the onion and garlic have softened. This quick steam wilts the spinach without cooking it to a dark, mushy paste. It should still have some structure when it goes into the casserole.

Emmentaler is the cheese that makes this distinctly German rather than French or Italian. Its nutty, slightly sweet flavor melts into long, stretchy strings and browns beautifully on top. Paprika and nutmeg in the spinach layer add a warmth that Swiss-style cheese always pairs well with.

Kitchen Tips

• Cut fresh spinach into strips rather than leaving whole leaves. Strips layer more evenly and cook more uniformly
• Steam the spinach for only 5 minutes. Overcooked spinach releases too much water and makes the casserole soggy
• Layer cheese on both the bottom and top. The bottom layer creates a crispy, golden base
• Emmentaler is a must for authenticity, but Swiss or Gruyère work as substitutes

Variations

• Add a layer of sliced hard-boiled eggs between the spinach and top cheese for a heartier dish
• Mix in a handful of toasted pine nuts with the spinach for texture
• Use a blend of Emmentaler and Gruyère for a more complex cheese flavor