Italian cuisine · Vegetable Dishes

Spinach Sformato

Spinach mixed with béchamel, egg and Parmesan and baked in a dish into a light bake.

Ingredients · for 6 servings

• 800 g spinach
• 500 ml whole milk
• 50 g butter
• 50 g flour
• 4 eggs
• 120 g Parmesan
• 1 onion
• 1 tsp nutmeg
• 2 tbsp breadcrumbs
• Salt, pepper

Instructions

1. Wash the spinach, wilt it dripping wet in a large pot for 3 min., let it cool, squeeze it out firmly and chop it coarsely.
2. Finely dice the onion and sauté it in 20 g butter for 5 min. until translucent, then add the spinach and fry it uncovered for 3 min., until the remaining moisture has evaporated.
3. For the béchamel, melt the remaining butter, stir in the flour and sauté lightly for 2 min., gradually whisk in the milk and simmer for 5 min. while stirring, until a thick sauce forms.
4. Season the béchamel with nutmeg, salt and pepper, let it cool a little and then stir in the eggs one at a time, two-thirds of the grated Parmesan and the spinach.
5. Coat a buttered baking dish with the breadcrumbs, fill in the mixture, sprinkle with the remaining Parmesan and bake at 180°C top/bottom heat for 40-45 min., until the sformato has risen and the surface is golden brown.
6. Let it rest in the dish for 10 min. so it settles, and serve in large pieces warm as a starter or main course.