Spinach / Mozzarella Bake

Deep Dish Spinach Bake

My family has loved this recipe since the early 1980's when Irene and Mike Coffey had us over to eat. My kids used to beg me to make it. A very simple but delicious meal! 

NOTE - The only thing I don't like to do is spreading the Biscuick in the casserole dish because it can stick to your fingers. Just keep putting dry Biscuick or flour on your fingers as you spread it. something that would make this quicker (but more expressive) would be to use Puff Pastry. I've used that before and it's divine!   Another idea would be to buy the Pillsbury All Ready Pie crust in the long box to put in a regular pie plate. Make sure to use the top and bottom crust. 

Ingredients

2 - 10 oz boxes frozen spinach

1½ lbs mozzarella cheese, grated (or more!)

4 cups Bisquick  (if you're in a hurry, use puff pastry for the upper and lower crust!)

1 1/3 cups milk

1 Tablespoon butter

2 tsp garlic powder (or more)

   Cook spinach in 1 cup water, in large frying pan on top of stove til tender (10-15 mins). While spinach is cooking, add the Tb of butter and  garlic powder. Cook til all water is absorbed. Turn off heat, then add mozzarella cheese; mix. In the meantime while spinach is cooking, make crust (4 cups Bisquick+1 1/3 cups milk). With Bisquick on your fingers, spread ½ in 13"x9" pan. When spinach is ready, spread on top of bottom batter. Then spread other ½ batter on spinach. Cook in 400º oven (or 350º) about 30 mins or till brown. Make sure batter is not gooey in center. 

Serve w/ salad.