Spinach Madeleine

Ingredients

• 3 packages frozen chopped spinach, 10 oz each
• 4 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 tbsp yellow onion, minced
• 1/2 cup evaporated milk
• 1/2 cup reserved spinach cooking liquid
• 1/2 tsp black pepper
• 3/4 tsp celery salt
• 3/4 tsp garlic salt
• 6 oz processed cheese, cubed
• 2 tsp minced pickled jalapenos
• 1 tsp Worcestershire sauce
• 1/2 cup buttery round cracker crumbs
• 2 tbsp unsalted butter, melted

Before you cook

• Mince the onion very fine.
• Cube the processed cheese.
• Mince the pickled jalapenos.
• Crush the crackers into crumbs.
• Butter a 1 1/2-quart baking dish.

Steps

1. Cook the frozen spinach in a pot with a cup of water for 6 minutes, until completely thawed and hot.
2. Drain the spinach through a sieve set over a bowl, saving 1/2 cup of the cooking liquid.
3. Press the spinach against the sieve to squeeze out the rest of the water.
4. Heat the oven to 350 degrees Fahrenheit.
5. Melt the 4 tablespoons of butter in a saucepan over medium-low heat.
6. Stir in the flour and the minced onion and cook for 2 minutes, stirring, without letting the flour brown.
7. Pour in the evaporated milk and the reserved spinach liquid while whisking.
8. Cook the sauce for 3 minutes, whisking, until it thickens and turns smooth.
9. Add the black pepper, celery salt, and garlic salt.
10. Drop in the cubed cheese and the minced jalapenos and stir until the cheese melts completely.
11. Stir in the Worcestershire.
12. Fold the drained spinach into the sauce until it is evenly coated.
13. Scrape the mixture into the buttered dish.
14. Toss the cracker crumbs with the melted butter and scatter them over the top.
15. Bake uncovered for 20 minutes, until the crumbs are golden and the edges bubble.
16. Serve hot, straight from the dish.