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Spinach Casserole Recipe

Prep Time 5 mins
Cook Time 25 mins


  • 2 tbsp extra virgin olive oil
  • 1 onion minced
  • 2 garlic cloves minced
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • One-half tsp sea salt
  • ½ tsp ground black pepper
  • ½ tsp paprika optional
  • 1 c unsweetened cashew milk cashew milk is more creamy but you may also use soy or almond milk
  • 1 tsp coconut flour
  • 2 5- oz. packages of spinach leaves
  • 1 c grated parmesan cheese divide in half
  • 2 oz.s low-fat cream cheese
  • 4 tbsp panko bread crumbs


  • Preheat oven to 400℉, and grease a 9x9 baking dish with non-stick spray or oil of choice.
  • Heat olive oil on medium-high heat.
  • Add onion and garlic, cook until translucent (about 5 minutes).
  • Add spices and cook for 1 minute or until fragrant.
  • Pour in almond milk, and mix well.
  • Bring sauce to a boil; then reduce to a simmer.
  • Add coconut flour and stir until well combined
  • Add ¼ c of parmesan cheese, and whisk until it’s melted (about 30 seconds).
  • Once the mixture thickens, add spinach one handful at a time and mix with sauce until the leaves wilt (then add more).
  • Add cream cheese and stir until melted.
  • Remove from heat.
  • Pour mixture into a greased 2-quart baking dish and top with panko crumbs and remaining parmesan cheese.
  • Bake for 15-20 minutes or until bubbling and top is golden brown.


Serve warm