Best Spinach Maria Recipes

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CALHOUN'S KNOXVILLE TENNESSEE SPINACH MARIA



Calhoun's Knoxville Tennessee Spinach Maria image

If you live in Knoxville or have ever visited and eaten at Calhoun's, you surely love Spinach Maria. It is WONDERFUL!! It is a great side dish but you can also use this as an appetizer or party food. It is like a cheesy spinach dip. SO YUMMY!!!!! The recipe was printed in the Knoxville paper. You can also scale it down if you don't want such a large amount--but it is great leftover!!

Provided by Kimke

Categories     Cheese

Time 45m

Yield 12 serving(s)

Number Of Ingredients 13

5 (10 ounce) packages frozen chopped spinach
4 1/2 cups milk
1 teaspoon dry mustard
1 teaspoon garlic powder
1 1/2 teaspoons crushed red pepper flakes
1/2 medium yellow onion, chopped
1 tablespoon butter
5 tablespoons melted butter
6 tablespoons flour
8 ounces Velveeta cheese (cubed)
8 ounces cheddar cheese (cubed)
4 ounces monterey jack cheese (cubed)
1 1/2 cups grated monterey jack cheese, for topping

Steps:

  • Thaw spinach.
  • Squeeze as much excess water as possible from spinach.
  • Heat milk and spices in a 4 qt.
  • saucepan on medium heat to just below a boil.
  • Reduce and simmer.
  • Saute chopped onion in 1 TBSP butter on medium heat for 5-8 minutes.
  • Add onion to saucepan.
  • Combine the 5 TBSP melted butter with the flour in a small saucepan.
  • Mix until completely blended.
  • Cook on low heat 2-3 minutes.
  • Add to milk in saucepan and mix.
  • Continue to cook until sauce thickens.
  • Cut cheeses into small cubes and add to saucepan.
  • Continue to mix until all the cheese is completely melted and blended into the sauce.
  • Be CAREFUL not to BURN the sauce while cheese is melting.
  • Remove from heat.
  • Allow to cool for 15 minutes.
  • Add drained spinach to cheese sauce and mix till completely blended.
  • Spoon into a 11x9x2 or large casserole and top with grated Monterey jack cheese.
  • Bake at 350 for 12-15 minutes, until hot and bubbly.
  • This can be served as a side dish or as an appetizer with tortilla chips.

Nutrition Facts : Calories 384.8, Fat 27.6, SaturatedFat 17.1, Cholesterol 84.4, Sodium 710.5, Carbohydrate 15.2, Fiber 3.7, Sugar 2.8, Protein 21.6

SPINACH MARIA



Spinach Maria image

This is a favorite side dish from a local restaurant in Knoxville, TN. Almost everyone who comes in orders it to go along with their ribs. I highly recommend this dish.

Provided by Chill

Categories     Spinach

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

4 1/2 cups milk
1 teaspoon dry mustard
1 teaspoon garlic, granules
1/2 tablespoon crushed red pepper flakes
1 1/2 lbs Velveeta cheese
1/2 medium yellow onion
1 tablespoon butter
5 tablespoons melted butter
6 tablespoons flour
5 (10 ounce) packages frozen chopped spinach, thawed
1 cup shredded monterey jack cheese

Steps:

  • Heat milk with the mustard,garlic& red pepper in pan to 190 degres,just below boiling point.
  • Reduce heat.
  • Crumble Velveeta cheese into a glass bowl and microwave until melted.
  • Add milk to mixture, stirring until mixed.
  • Saute onion in 1 tbsp butter, then add to the cheese sauce.
  • Combine 5 tbsp melted butter and flour in small skillet,mix until blended.
  • Cook over low heat for 3-4 minuest to make a roux, stirring constantly.
  • Add roux to the cheese sauce.
  • Cook over medium heat until the cheese sauce thickens, stirring constantly.
  • Remove from heat and cool 15 minutes.
  • Squeeze excess water from spinach and add to the cheese sauce; mix until just blended.
  • Spoon in 2 greased 9x10" baking dishes.
  • Sprinkle each with Monterey Jack cheese.
  • Bake at 350 degrees for 12-15 minutes or until brown.

SPINACH MARIA



Spinach Maria image

Frankly, I've never met a cheese I don't like, so the Kitchen Crew and I couldn't wait to try out this cheesy, buttery spinach. And what a treat it is! This comforting recipe would be right at home atop a picnic table or served on your best china. Yum!

Provided by Dan Hammond

Categories     Vegetables

Time 1h15m

Number Of Ingredients 13

5 pkg frozen chopped spinach (10 oz each pkg)
4 1/2 c milk
1 tsp dry mustard
1 tsp garlic powder
1 1/2 tsp crushed red pepper flakes
1/2 medium yellow onion
1 Tbsp butter
5 Tbsp butter, melted
6 Tbsp flour
8 oz Velveeta cheese, cubed
8 oz cheddar cheese, cubed
4 oz Monterey Jack cheese, cubed
1 1/2 c Monterey Jack cheese, shredded

Steps:

  • 1. Thaw spinach & squeeze as much excess water as possible from spinach
  • 2. Heat milk and spices in a 4 qt.saucepan on medium heat to just below a boil. Reduce and simmer. NOTE: the spice quantities listed (mustard, garlic, red pepper flakes) give the dish just a "flavor" but little kick. I will usually double the spices for more flavor & heat (it is not too much). If I have a crowd that likes it hot, I will replace the teaspoon measurement with tablespoon for all three spices...at this level you get a slow burn that lingers but isn't a 4-alarm fire.
  • 3. Saute chopped onion in 1 TBSP butter on medium heat for 5-8 minutes. Add onion to saucepan.
  • 4. Combine the 5 TBSP melted butter with the flour in a small saucepan. Mix until completely blended. Cook on low heat 2-3 minutes. Add to milk in saucepan and mix. Continue to cook until sauce thickens.
  • 5. Cut cheeses into small cubes and add to saucepan. Continue to mix until all the cheese is completely melted and blended into the sauce. Be CAREFUL not to BURN the sauce while cheese is melting.
  • 6. Remove from heat. Allow to cool for 15 minutes. Add drained spinach to cheese sauce and mix till completely blended
  • 7. Spoon into a 11x9x2 or large casserole and top with grated Monterey jack cheese. Bake at 350 for 12-15 minutes, until hot and bubbly
  • 8. I often like to add a dab of horse radish to indiviual servings...gives it a really nice kick...this way your guests can opt in or out for some heat. Taste it first though, as you may love the kick as it is.

MARIA'S GARLIC RICE WITH SPINACH



Maria's Garlic Rice With Spinach image

This rice includes wine and plenty of garlic. It is crucial to use good quality freshly peeled garlic from whole heads for the success of this rice. The rice can be made vegetarian by using water in place of the chicken broth. This recipe is from Baja: Cooking on the Edge.

Provided by cookiedog

Categories     White Rice

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 8

1/3 cup vegetable oil (do not use olive oil)
1/2 cup finely minced white onion
2 cups uncooked converted long-grain white rice
1/2 cup dry white wine
3 1/2 cups chicken stock or 3 1/2 cups water
1/2-1 whole large head of garlic, broken into cloves and peeled
1 tablespoon kosher salt
2 cups Baby Spinach, washed and stemmed

Steps:

  • Heat the oil in a 2-quart saucepan with a tight-fitting lid. Add the onion and saute until softened but not browned.
  • Add the rice and cook, stirring, until the rice has absorbed the oil and is lightly golden. Add the wine and cook until the rice has absorbed the wine. Add the stock, cover, and turn the heat to low. Cook without peeking until the rice is done, about 15 minutes. Keep warm.
  • While the rice is cooking, chop the garlic with the salt until it is almost a paste. The salt will bring the juices out of the garlic and help with the chopping as well as season the rice.
  • When the rice is done, fluff it with a chopstick or fork. Stir in as much of the garlic paste as you have the nerve for. Stir in the spinach and replace the lid for 5 minutes; the spinach will steam with the heat from the rice. Serve as soon as possible.

Nutrition Facts : Calories 307.8, Fat 10.7, SaturatedFat 1.6, Cholesterol 3.1, Sodium 1031.8, Carbohydrate 43, Fiber 0.9, Sugar 2.3, Protein 6.4

SPINACH MARIA



Spinach Maria image

This is a real crowd pleaser that even non spinich eaters like. I usually do this when grilling steaks, chicken or pork and let it cook down while I'm grilling.

Provided by durf2667

Categories     Vegetable

Time 30m

Yield 5-7 serving(s)

Number Of Ingredients 7

1/2 cup butter
2 boxes frozen chopped spinach
1 (8 ounce) box cream cheese
1 jar artichoke heart
lemon pepper
chili powder
salt

Steps:

  • melt butter in pan over medium heat.
  • thaw spinach (I do it in the microwave) and add to pan.
  • cut up cream cheese into chunks and add
  • cut up artichokes and add also.
  • I season with salt, chili powder and salt.
  • I use more than you would think until it tastes right.
  • Sometimes I'll sprinkle it with Parmesan Cheese and broil it for a few minutes in the oven.

SPINACH MARIA RECIPE



Spinach Maria Recipe image

Provided by á-167595

Number Of Ingredients 11

6 tbsp. butter, separated into 1 tbsp. and 5 tbsp.
1/2 yellow onion, diced
4 c. milk
2 tsp. garlic powder
1 tsp. crushed red pepper flakes
1 tsp. mustard powder
5 packages frozen spinach, thawed (50 ounces total)
5 tbsp. flour
1 c. Velveeta cheese, cut into slices
1 c. shredded sharp Cheddar cheese
1 1/2 c. grated Monterey Jack cheese, divided into 1/2 c. and 1 c.

Steps:

  • Preheat the oven to 350°F. Place 1 tbsp. butter in a large saucepan over medium heat. Once it's melted, add the onion and cook until the onion has softened and turned lightly golden, about 4-5 minutes. Add milk, garlic powder, red pepper flakes and mustard powder into the saucepan. Bring the mixture to a boil, stirring regularly. As soon as it starts to boil, reduce the heat to simmer, leaving it there to thicken. Melt the remaining 5 tbsp. butter in a smaller saucepan, then sprinkle 5 tbsp. flour in it. Stir the flour in to form a paste, cooking over low heat for about 2-3 minutes. Add this mixture to the large saucepan filled with milk and spices. Stir to combine. Reduce the heat on the large saucepan to medium, then gradually add the Velveeta and cheddar cheese, stirring regularly so that the cheese melts, creating a thick sauce. Add in 1/2 c. Monterey Jack cheese, setting aside the other cup for topping the spinach dish. Once all of the cheese has melted, remove the saucepan from heat. Drain any excess water from the thawed spinach. Add it to the cheese sauce, mixing to combine. Pour the mixture into a large casserole dish and top with remaining Monterey Jack cheese. Cook in the oven for 15-17 minutes, or until the cheese has melted and the mixture is bubbly slightly.

MARIA ATHANS' SPINACH PIE



Maria Athans' Spinach Pie image

Old World recipe and tradition. Looks complicated, but not -- and best tasting one I've had.

Provided by Sandy Parks

Categories     World Cuisine Recipes     European     Greek

Time 2h5m

Yield 15

Number Of Ingredients 9

¼ cup butter
4 (10 ounce) packages frozen chopped spinach, thawed and well drained
18 green onions, chopped
4 eggs, slightly beaten
1 (16 ounce) package small curd cottage cheese
½ pound feta cheese, crumbled
1 tablespoon dried dill weed
¾ cup butter
1 (16 ounce) package phyllo dough, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray bottom and sides of a 9x13-inch square baking dish with cooking spray.
  • Melt 1/4 cup of butter in a large skillet, and cook the spinach and green onions, stirring occasionally, until the white parts of the onions are translucent, about 8 minutes. Remove from heat, and allow to cool for about 10 minutes; mix in the eggs, cottage cheese, feta cheese, and dill until thoroughly combined.
  • Melt remaining 3/4 cup of butter in a saucepan. Place 1 sheet of phyllo dough into the prepared baking dish, and brush with melted butter. Repeat laying down and buttering sheets until half the sheets have been used. Spread the filling over the sheets in an even layer. Place remaining phyllo sheets on the filling, buttering each sheet as before. Brush the top sheet with butter.
  • Bake in the preheated oven until golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 21.9 g, Cholesterol 100 mg, Fat 20.4 g, Fiber 3.3 g, Protein 12.9 g, SaturatedFat 11.8 g, Sodium 597.8 mg, Sugar 1.8 g

COPYCAT CALHOUN'S SPINACH MARIA



Copycat Calhoun's Spinach Maria image

How to make Copycat Calhoun's Spinach Maria

Provided by @MakeItYours

Number Of Ingredients 13

5 10 oz pkgs frozen chopped spinach
41/2 c milk
1 t dry mustard
1 t granulated garlic
13/4 t crushed red pepper
1/2 med yellow onion
1 T butter
5 T melted butter
6 T flour
8 oz Velveeta cheese
8 oz cheddar cheese
4 oz Monterey Jack cheese, block
11/2 c grated Monterey Jack cheese (topping)

Steps:

  • Thaw spinach in refrigerator for 24 hours. Squeeze as dry as possible. Heat milk and spices on medium heat to just below a boil (190 degrees F). Reduce heat and simmer.
  • Finely chop the onion and saute it in 1 Tablespoon butter on med. heat 5 to 8 minutes. Add to milk. Combine melted butter w/ flour in small saute pan. Mix until completely blended. Cook on low heat 3 to 4 minutes to make roux. Add roux to milk; mix well. Cook until sauce thickens.
  • Cut cheeses into cubes and add to milk. Mix until cheese melts. (Be careful! Burns easily!) Remove from heat. Allow to cool 15 minutes. Add drained spinach to cheese sauce, mix until completely blended. Spoon into 11x9x2-inch dish. Top with grated Jack. Bake at 350 degrees F for 15-20 minutes until hot and bubbly.
  • Recipe Source: Calhoun's Restaurant, Knoxville, TN via Knoxville News Sentinel, date unknown
  • cook's notes This is light years away from being low fat/cal; but I can honestly say it's the best creamy/cheesy spinach dish I have ever eaten... and I love spinach, so I've tried lots of them!

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