Peppery Spinach with Nutmeg Cream

Peppery Spinach with Nutmeg Cream

Infusing freshly ground nutmeg into the milk makes every bite of this dish rich and delicious. Serve as a main course with seasoned rice or couscous, or as a side dish. Feel free to substitute allspice as well—just reduce the amount to 1 teaspoon.

  • 4Servings


  • 2 cups low-fat milk
  • 2 tsp. ground nutmeg
  • 1/4 to 1/2 tsp. ground black pepper
  • 2 10-oz. pkgs. frozen chopped spinach, thawed and drained
  • 1 cup low-fat cottage cheese
  • 2 large eggs, beaten
  • 1/2 cup breadcrumbs


Preheat oven to 375°F. Coat 4 12-oz. ramekins with cooking spray.

Place milk, nutmeg, and pepper in saucepan, and season with salt. Bring to a boil. Reduce heat to medium, and simmer 10 to 12 minutes, or until volume has reduced by one-third, stirring occasionally. Remove from heat, and cool 10 minutes.

Stir in spinach, cottage cheese, and eggs. Spoon into prepared ramekins, and sprinkle each with 2 Tbs. breadcrumbs.

Set ramekins in roasting pan, and fill pan one-third full with hot water. Bake 45 minutes, or until tops are browned.

Nutrition Information

  • Calories: 208
  • Carbohydrate Content: 16 g
  • Cholesterol Content: 118 mg
  • Fat Content: 6 g
  • Fiber Content: 2 g
  • Protein Content: 18 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 714 mg
  • Sugar Content: 10 g