Best Chef Johns Simple Spinach Toasts Recipes

BAKED SPINACH AND ARTICHOKE TOASTS

Baked Spinach and Artichoke Toasts image

We're taking this very popular, hot baked dip and making it even more user-friendly by spreading it on perfect toast ahead of time-which not only makes the experience more special and luxurious, but the individual portions allow you to enjoy that beautifully browned crust in every bite.

Provided by Chef John

Time 1h15m

Yield 18

Number Of Ingredients 14

Ingredients

1 loaf French bread
¼ cup unsalted butter, melted
1 (8 ounce) package cream cheese, at room temperature
½ cup grated Gruyere cheese
½ cup grated provolone cheese
¼ cup finely grated Parmigiano-Reggiano cheese, plus more for topping
3 cloves garlic, finely minced
⅓ cup thinly sliced green onion, white and light green parts only
½ teaspoon salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
1 (10 ounce) package frozen chopped spinach - thawed, drained, and chopped
2 cups chopped marinated artichoke hearts

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat®).
Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 17.3 g, Cholesterol 28 mg, Fat 10.7 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 6 g, Sodium 393.4 mg, Sugar 0.9 g

CHEF JOHN'S SPINACH AND FETA PIE

Chef John's Spinach and Feta Pie image

This is great for breakfast, lunch, and dinner, either hot, warm, or cold! This reminds me of spanakopita, a Greek spinach pastry.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 pound fresh spinach
12 eggs
salt and freshly ground black pepper to taste
1 pinch cayenne pepper
6 slices bacon, chopped
½ onion, diced
1 pinch salt
3 ounces crumbled feta cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat butter in a large oven-safe skillet over high heat. Toss spinach in hot butter until wilted, about 30 seconds. Drain spinach well and squeeze it as dry as possible. Transfer to a cutting board and chop.
Beat eggs in a bowl with salt, black pepper, and cayenne pepper until thoroughly combined.
Place bacon in the same skillet used to cook spinach and cook over medium-high heat, stirring occasionally, until bacon has rendered its fat and is almost crisp, 5 to 8 minutes. Use a paper towel held in a tongs to remove excess bacon grease. Reduce heat to medium; saute onion with bacon and a pinch of salt until onion is translucent, about 5 more minutes.
Saute chopped spinach with bacon and onion until spinach is hot; pour in eggs. Use a wooden spoon to distribute spinach evenly throughout the eggs. Sprinkle feta cheese over mixture.
Bake in the preheated oven until eggs are set, 10 to 15 minutes. Top may still be a little wet.
Turn on oven's broiler. Broil pie until top is lightly golden brown, 2 to 3 minutes.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 5.1 g, Cholesterol 399.8 mg, Fat 19 g, Fiber 1.8 g, Protein 20.3 g, SaturatedFat 7.7 g, Sodium 583.7 mg, Sugar 2.1 g