Steps

• Step 1

  When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• Step 2

  Place the spinach in a clean tea towel, or cheesecloth and squeeze to remove any excess water. Set aside.

  Ingredients

  • 2  packages frozen spinach, thawed

• Step 3

  In a saucepan over medium heat, melt the butter and sauté the shallots and garlic for 3 minutes. Add the chili flakes and cook for 2 minutes. Add the cream and nutmeg and bring to a boil. Season with salt, and pepper, to taste.

  00:05

  Ingredients

  • 2 Tablespoon unsalted butter

  • 1  shallot, minced

  • 2 Clove garlic, minced

  • 1 Teaspoon red chili flakes

  • 1 1/2 Cup heavy cream

  • 1 Teaspoon ground nutmeg

  • To Taste salt

  • To Taste Pepper

• Step 4

  Add the spinach and sour cream, and adjust the seasonings as needed. Remove from heat and stir in the Parmesan and Romano cheese.

  Ingredients

  • 3/4 Cup sour cream

  • 1/2 Cup Parmesan cheese, grated

  • 1/2 Cup Romano cheese, grated

• Step 5

  Pour the creamed spinach mixture into a baking dish and top with panko.

  Ingredients

  • 1/2 Cup panko breadcrumbs

• Step 6

  Place the baking dish directly on the grill grates. Close the lid and bake until the top is browned and bubbly, 25-30 minutes.

  00:25

  375 ˚F / 191 ˚C

• Step 7

  Remove the creamed spinach from the grill and serve warm. Enjoy!