A very popular dish throughout Louisiana, spinach Madeleine is a cheesy, slightly spicy spinach recipe. Often served as a side dish or as an appetizer dip, spinach Madeleine is popular at Cajun Thanksgiving and Christmas spreads but can be made and served anytime of the year.
If you’ve never had it or heard of it, spinach Madeleine, also spelled spinach Madeline, is like a super cheesy and mildly spicy version of creamed spinach. Even if you’re not a fan of spinach or creamed spinach, this Cajun side dish might just convert a few people. The spicy, cheesy flavor truly elevates this dish.
This version of spinach Madeleine gives the original 1950’s recipe a bit of a modern update. I swap out the onion, evaporated milk and jalapeno cheese log with shallot, half and half, and pepper Jack cheese. I keep a lot of the seasoning and processes the same and I pre-toast the breadcrumbs so that you don’t need to bake the dish at all.
Typically served as a side dish, especially around the holidays in Louisiana, spinach Madeline can also be served as an appetizer dip. While the dish is definitely popular during holidays like Thanksgiving and Christmas, it can be served any time of the year for family gatherings or dinner parties as well.
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🥘 Ingredients for Spinach Madeline
As mentioned above, I make a few modern updates to the recipe but try to pay a respectful homage to the original recipe. If you would like to see the original recipe, I’m including that below in the history of spinach Madeleine section.
Spinach – This recipe is known for specifically using frozen spinach. It’s convenient, but also works much better than trying to use fresh spinach. Use two 10oz packages of frozen, chopped spinach and cook as directed, but be sure to strain the cooked spinach and reserve the liquid.
Vegetables – The original recipe only called for 2 tablespoons of chopped onion. Instead of trying to dice barely a ¼ of an onion, I like to use a small shallot. I also include 2 minced cloves of fresh garlic.
Roux – Use a combination of unsalted butter and all-purpose flour to make a roux. I like to cook the shallot and garlic in the butter first, and then add the flour.
Milk – In the original recipe, she uses evaporated milk to create a bechamel from the roux. I like to use half-and-half here instead. Alternatively, you could use an equal amount of evaporated milk, whole milk, or heavy cream instead. I have not tried this with non-dairy milks.
Cheese – Originally, the recipe used a jalapeno cheese roll sold by Kraft. The company discontinued the product in 1999, despite a large write-in campaign from fans of spinach Madeleine. Newer options include using Velveeta cheese and diced, fresh jalapenos, or a newer product Mexican Velveeta, which is basically Velveeta cheese with jalapenos in it.
For this recipe, I like to use a block of pepper Jack cheese and shred it myself. Any of these listed options are fine, but I prefer the creamy spiciness from pepper Jack myself.
Seasoning – I mostly include the original seasoning, with only some minor tweaks here. This includes salt, black pepper, celery salt, garlic powder, cayenne, Worcestershire sauce, and a little hot sauce.
Breadcrumbs – This ingredient is optional, even in the original recipe. Some recipes will top the dish with breadcrumbs and some butter and bake for a bit. I prefer to toast panko breadcrumbs in melted butter and then top the dish once it is finished. The texture of the dish is rather one-note, so I like the addition of the buttery, crispy crunch of the panko.
📜 Spinach Madeleine History
In 1956, Madeline Wright was trying to come up with a dish to serve her friends for a Bridge get together. She had a new 6oz Kraft jalapeno cheese roll in the fridge and decided to use it to spruce up a creamed spinach recipe and threw things together with a “kitchen sink” approach. Her friends loved it so much they asked her to continue making it for other gatherings and holidays.
Then in 1958, the Junior League of Baton Rouge asked members to submit recipes for a community cookbook they were planning. Mrs. Wright wrote down her recipe, used the French spelling of her name and called it “Spinach Madeleine” and submitted it.
River Road Recipes was published in 1959, and eventually became the best-selling community cookbook in the country. The spinach Madeleine recipe ended up becoming incredibly popular and one of the most mentioned recipes in the cookbook. The picture below is the original recipe in the River Road Recipes book from a 1974 printing that my parents have had since we lived in Baton Rouge.
(If the name is confusing, William Reymond was Madeline Wright’s husband… this was the 1950’s after all)
As mentioned above, in 1999, Kraft Foods discontinued the original jalapeno cheese roll that was a main ingredient in this recipe. Despite all the complaints they received, they didn’t bring it back. While many people switched to Velveeta with diced jalapenos in it, Mrs. Wright says it just isn’t the same texture and finds Velveeta makes it too soupy for her taste.
🔪 How to Make Spinach Madeleine
Start by cooking the frozen spinach according to package directions. I recommend using whatever stove-top directions are given instead of microwave directions. Once cooked, drain the spinach over a fine mesh strainer set over a saucepan and reserve the liquid.
While the spinach is cooking, toast the breadcrumbs. Set a small skillet over medium-low heat and melt some butter. Add the panko and toast, tossing occasionally, until it becomes light golden-brown, about 3-4 minutes. Once they get some color, remove from the pan and set aside to cool.
Once the cooked spinach has cooled a bit, start on the rest. Set a large pot over medium heat and melt the butter. Toss in the diced shallot and cook until softened but not browned, about 2-3 minutes. Add the garlic and stir to combine for about 30 seconds.
After the shallot and garlic has been sauteed, add the flour and stir constantly to create a blonde roux. This should only take about 2-3 minutes to toast the flour and make the roux.
Pour the half-and-half into a measuring glass and add a ½ cup of the reserved spinach cooking liquid. Slowly pour this into the roux, whisking constantly to form a thick bechamel sauce.
To this sauce, add the shredded cheese, seasoning, Worcestershire sauce, and hot sauce. Stir to combine and continue cooking on medium-low heat until the cheese has fully melted. Keep stirring frequently during this process.
Once the cheese is fully melted, add the cooled spinach and stir together until fully combined with the cheese sauce.
Transfer to a casserole dish and sprinkle the top with the reserved, buttered breadcrumbs and serve warm.
🥗 What to Serve with Spinach Madeline
As a side dish, I served this for Thanksgiving paired with my Cajun roasted turkey and other side dishes like Cajun maque choux, andouille sausage and cornbread dressing, and jalapeno cornbread muffins.
During Christmas this year I made a Cajun-themed Christmas spread. I made this spinach Madeline and served it alongside a Cajun shrimp boil, crawfish mirliton casserole, and Southern style collard greens.
You can also switch things up and instead of a casserole dish, serve it in a large bowl as a dip. It pairs well with crusty French bread or crackers as an appetizer for guests.
❄️ How to Store Spinach Madeleine
Once cooled completely, you can tightly cover the dish with plastic wrap and store it in the refrigerator for 4-5 days. Alternatively, you can transfer to an airtight container and store the same way.
This is one of those recipes that tastes even better the next day, so making it ahead of time works well. To reheat the dish, cover and place in a 350°F oven for 12-15 minutes. Uncover it and heat for another 3-5 minutes until the breadcrumbs are nicely toasted again.
For longer storage, you can transfer it to an airtight container and freeze for 2-3 months. Thaw overnight in the refrigerator and reheat as above.
📋 Recipe
Spinach Madeleine
Ingredients
Spinach Madeleine:
- 2 10-ounce packages chopped, frozen spinach
- ½ cup reserved spinach cooking liquid
- ¼ cup unsalted butter
- 1 small shallot, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- ¾ cup half-and-half
- 6 ounces pepper Jack cheese, shredded
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ teaspoon celery salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground cayenne
- 1 teaspoon Worcestershire sauce
- ½ teaspoon hot sauce, optional
Breadcrumb Topping (Optional):
- 1 tablespoon butter
- ¼ cup panko breadcrumbs
Directions
- Start by cooking the 2 10oz packages of frozen, chopped spinach according to package directions. I recommend using whatever stove-top directions are given instead of microwave directions. Once cooked, drain the spinach over a fine mesh strainer set over a saucepan and reserve the liquid.
- While the spinach is cooking, toast the breadcrumbs. Set a small skillet over medium-low heat and melt 1 tablespoon butter. Add ¼ cup panko and toast, tossing occasionally, until it becomes light golden-brown, about 3-4 minutes. Once they get some color, remove from the pan and set aside to cool.
- Once the cooked spinach has cooled a bit, start on the rest. Set a large pot over medium heat and melt ¼ cup unsalted butter. Toss in the diced shallot and cook until softened but not browned, about 2-3 minutes. Add the 2 cloves of minced garlic and stir to combine for about 30 seconds.
- After the shallot and garlic has been sauteed, add ¼ cup all-purpose flour and stir constantly to create a blonde roux. This should only take about 2-3 minutes to toast the flour and make the roux.
- Pour the ¾ cup half-and-half into a measuring glass and add a ½ cup of the reserved spinach cooking liquid. Slowly pour this into the roux, whisking constantly to form a thick bechamel sauce.
- To this sauce, add 6oz of shredded pepper Jack cheese, ½ teaspoon salt, ½ teaspoon ground black pepper, ¾ teaspoon celery salt, ½ teaspoon garlic powder, ¼ teaspoon ground cayenne, 1 teaspoon Worcestershire sauce, and ½ teaspoon of hot sauce if using. Stir to combine and continue cooking on medium-low heat until the cheese has fully melted. Keep stirring frequently during this process.
- Once the cheese is fully melted, add the cooled spinach and stir together until fully combined with the cheese sauce. Transfer to a casserole dish and sprinkle the top with the reserved, buttered breadcrumbs and serve warm.
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