I’ve been so excited to share this with y’all! Aside from being perfect for Rosh Hashana – the Jewish New Year because spinach is one of the simanim (traditional symbolic foods – more on that below), it is one of my very favorite recipes ever because it’s sooo delicious (even friends who “don’t like healthy food” ask for more) and has only a few necessary ingredients!
I also love its versatility. Use less spinach, more tofu, whatever works. Serve as a side dish, eat it for lunch, freeze it, serve it hot it cold, do whatever you want!
It was inspired by my mom’s INCREDIBLE cheesy spinach casserole, which I could never get enough of even though I *really* didn’t like vegetables. (Ask my parents about my hours at the table with vegetables in my cheek). I’ve been playing with it until I finally found that this simple version is just as good, and quicker, easier, cheaper…need I say more?
Yes, actually. I sometimes put this in my amazing 2-ingredient pie crust (see my savory tomato galette post for crust recipe), but it’s fantastic on its own.
What’s this spinach-on-Rosh-Hashana business? There’s a custom to eat foods that symbolize the blessings we seek for the Jewish New Year. One traditional food is spinach. The Hebrew for spinach is “silka,” which sounds like the word for “remove,” what we hope happens to our enemies.
Life-Changing Spinach Casserole
Ingredients
- 2 pounds frozen spinach thawed and drained (you can drink the liquid if you want to go all health freak on yourself!)
- 2 large onions chopped and caramelized (yes, this can be done without oil! Just put your fire on low and try it!)
- 1 block tofu firm to super firm is fine, soft might be fine too, grated or crumbled finely
- Juice of half a lemon squeezed into grated tofu (optional)
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons raw almond butter or tahini optional
- 2 tablespoons whole wheat or GF flour optional but it will be more crumbly without it
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients thoroughly.
- Press into parchment-paper-lined 9-inch round baking dish. (Really any baking dish of any size is fine. Just adjust your baking time. I used my cast iron skillet).
- Bake for 1 hour.
- Enjoy!
Hey Shana!!
Can you freeze this casserole?
Yes absolutely! Have done it many times. I usually just use a ziploc and try to get all the air out of the bag before closing, but if you want to be extra careful you can wrap well in plastic wrap first.
I cannot get enough of this dish. It’s light and filling in all the right ways. Thinking of making it again now.
Awesome! So glad you enjoy it.
I forgot how much I love this dish until I came back to the site just to find it and make it again. Fan freaking tastic! It’s so satisfying for something that is just simple and easy to make!! Huge fan!!
This is my go to “I don’t feel like cooking” dish.
Sometimes you are feeling uninspired or lazy but don’t want to resort to unhealthy options for your family. Who do I call is Shana, she always has creative dishes, or suggestions on what to do with my leftovers. This is definitely a nutrient packed dish, full of flavour that the whole family enjoys. Thank you Shana for always providing such inspiring dishes with simple ingredients.
Sara, you are really too kind! Thank you so much!