Spinach Cheese Bake

A true comfort food!  A  cross between a spinach & cheese pizza pie and a spinach & cheese lasagna with no crust!  A dish which both friends & family adore!
  
So versatile!  Can be eaten for breakfast or brunch but tonight I served for dinner with a green salad. In my world this makes 8 servings/235 cal.  Easily adapts to your whatever the occasion; can cut to make 12 servings/157 calories or smaller.

And the icing on the cake: No issues with freezing and warming up for a lunch one day next week!

1 tablespoon butter, melted

Cooking spray

2 (6-ounce) packages fresh baby spinach

2 cups prepackaged shredded cheese cheddar and Monterey Jack Cheese mix

1 1/3 cups all-purpose flour (about 5 3/4 ounces)

1 1/2 cups 1% milk

1 cup egg substitute

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons Dijon mustard

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

1/8 teaspoon ground red pepper

Preparation:

Preheat oven to 350°.

Pour the butter into the bottom of a 13 x 9-inch baking dish coated with cooking spray; tilt dish to coat. Place spinach evenly in bottom of dish; sprinkle evenly with cheeses.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended. Pour milk mixture over cheese. Bake at 350° for 40 minutes or until lightly browned. Serve immediately.

Courtesy of Cooking Light:

http://www.myrecipes.com/recipe/spinach-cheese-bake-10000001611735/