![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/spinach-madeleine/&media=https://blythesblog.com/wp-content/uploads/2019/02/Spinach-Madeleine-1920x850.jpg&description=This Spinach Madeleine is incredible. A certain person at my dinner table who doesn't like spinach said, "Never in my life did I think spinach could be that delicious!" It's a good way to introduce spinach to your family.
This recipe is rather famous in Louisiana. It's from the Junior League of Baton River Road Cookbook. The original recipe calls for a roll of 6 ounces of Jalapeño cheese. Kraft Foods no longer makes it, so you can substitute 4 ounces of Velveeta cheese, cubed, and 2 teaspoons of minced jalapenos. I actually used Tillamook Pepperjack. data-pin-do=)
Spinach Madeleine
February 22, 2019
This Spinach Madeleine is incredible. A certain person at my dinner table who doesn't like spinach said, "Never in my life did I think spinach could be that delicious!" It's a good way to introduce spinach to your family.
This recipe is rather famous in Louisiana. It's from the Junior League of Baton River Road Cookbook. The original recipe calls for a roll of 6 ounces of Jalapeño cheese. Kraft Foods no longer makes it, so you can substitute 4 ounces of Velveeta cheese, cubed, and 2 teaspoons of minced jalapenos. I actually used Tillamook Pepperjack.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 6 Servings
Directions
1Cook spinach according to directions on package. Drain and reserve liquor.
2Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion, and cook until soft but not brown.
3Add the milk and spinach liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings and cheese, which has been cut into small pieces. Stir until melted.
4Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered breadcrumbs. The flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.
5Combine breadcrumbs and 3 tablespoons melted butter in a small bowl; toss well, and sprinkle over casserole.
This recipe is adapted and was first published in 1959 by the Junior League of Baton Rouge in its first community cookbook, River Road Recipes I.
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