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Paleo Creamy Spinach Casserole

This Paleo Creamy Spinach Casserole is a delicious, decadent yet healthy side to search at your Thanksgiving tables this year! It's made with ghee, almond milk cream cheese, frozen spinach, and baked with a pork panko topping. Gluten free and soy free!
5 from 2 votes
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  • 36 oz frozen spinach, I used 3- 12 oz packs
  • 1 tub Kite Hill Almond Milk Cream Cheese
  • 1/4 cup ghee
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 3/4 cup Pork Panko, or crushed up pork rinds


  • Preheat your oven to 350. Lightly grease a 9x13 casserole dish.
  • Cook the spinach according to package directions. I just boiled mine for a few minutes, then drained it in a colander. Press down on the cooked spinach with paper towels to absorb any excess water. It's important to get ALL of the water out so you don't have a watery casserole!
  • Melt the ghee in a sauce pan over medium low heat. Add in the cream cheese and stir as it melts, until you have a creamy mixture and the cream cheese is completely mixed in. Add in the garlic powder and salt and stir.
  • Mix the cooked spinach with the cream cheese/ghee mixture in a bowl. Transfer it to the casserole dish. Top with the pork panko, then bake (uncovered) for 20 minutes. Enjoy!


You can use regular cream cheese in place of Kite Hill - however it will not be paleo anymore. 


Calories: 147kcal, Carbohydrates: 8g, Protein: 7g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 14mg, Sodium: 241mg, Potassium: 446mg, Fiber: 5g, Sugar: 1g, Vitamin A: 14959IU, Vitamin C: 7mg, Calcium: 187mg, Iron: 3mg