Spinach Tray Recipe

Trim and wash

Preheat oven to 375°F (190°C). Rinse the baby spinach well and spin or pat dry. Discard any stems or damaged leaves.

Sauté garlic and spinach

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring, 30–45 seconds until fragrant but not browned. Add the spinach in batches if needed, stirring until wilted (about 2–3 minutes total).

Season and cool

Season the wilted spinach with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 tablespoon lemon juice. Remove from heat and transfer to a colander or fine-mesh sieve to drain for 5 minutes, pressing gently to remove excess liquid. When cool enough, chop coarsely and set aside.

Prepare the cream mixture

In a large mixing bowl, combine 8 oz softened cream cheese, 1 cup sour cream, and 1 tablespoon mayonnaise. Beat with a spatula or hand mixer until smooth and homogenous.

Add cheese and seasoning

Stir in 1 cup grated Parmesan, 1 cup shredded mozzarella, and 1 teaspoon ground nutmeg until evenly distributed. Taste and adjust salt (you likely won't need much more because Parmesan is salty).

Fold in spinach

Fold the cooled, well-drained chopped spinach into the cream mixture until fully combined and evenly green. If mixture seems too wet, squeeze a bit more liquid from the spinach before folding.

Transfer to tray

Lightly grease a 9x13-inch baking dish or an ovenproof tray. Spread the spinach and cream mixture into the dish in an even layer, smoothing the top with a spatula.

Make topping

In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 1 tablespoon grated Parmesan, and 1/4 teaspoon red pepper flakes if using. Mix until crumbs are evenly coated with butter.

Top and bake

Sprinkle the breadcrumb mixture evenly over the spinach layer. Bake in the preheated 375°F (190°C) oven for 20–25 minutes, or until the topping is golden and the filling is bubbly around the edges.

Finish

If you want a deeper browned top, place the tray under the broiler for 1–2 minutes—watch closely to prevent burning. Remove from oven and let rest 5 minutes before serving.

Sprinkle 1 teaspoon lemon zest and 2 tablespoons toasted pine nuts or chopped walnuts over the tray just before serving for brightness and crunch. Serve warm as a side dish, dip with crostini, or as part of a buffet.