Galatoire's Spinach Rockefeller


Recipe courtesy of Galatoire's Restaurant, New Orleans

Serves 6



  • 3/4 cup chopped fennel (bulb only)
  • 1/4 cup chopped leeks (green and white parts)
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped scallions (green and white parts)
  • 1/4 cup chopped celery
  • 1/4 cup ketchup
  • 2 1/2 cups chopped frozen spinach (cooked and drained)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon white pepper
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon ground anise
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup Herbsaint or Pernod liqueur 
  • 1 cup melted salted butter
  • 1/2 cup seasoned dried breadcrumbs
  • 1 cup heavy whipping cream

Note: Oysters Rockefeller without the oysters. Spinach Rockefeller, AKA "Rock Spinach," at Galatoire's, can be baked in a large dish, as suggested here, or it can be baked in individual gratin dishes. It is crucial that a maximum of surface space is exposed to the broiler in order to get the desirable light, crackled crust and browned edges on the dish. Do not bake this in a deep casserole dish without adequate surface exposure.

Galatoire's Spinach Rockefeller

 Galatoire's Spinach Rockefeller

Click image to enlarge


Preheat the oven to 350°F degrees.

In a food processor combine the fennel, leeks, parsley, scallions, celery, ketchup, spinach, salt, pepper, cayenne, thyme, anise, Worcestershire and Herbsaint. Puree the mixture thoroughly. Using a rubber spatula, scrape the contents of the food processor into a large mixing bowl. Add the butter and the bread crumbs and stir in the cream. Ensure that the mixture is well blended.

Transfer the mixture to a to a 13x9x2-inch baking dish.  Smooth the top so that it is an even layer. Bake for 8 to 10 minutes until heated through. Once the spinach is heated through, increase the oven temperate to broil. Place the dish under the broiler for 3 to 4 minutes until the top is bubbling and has formed a crust. 

Serve immediately.

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