The baked gratined spinach is a simple and delicious recipe, perfect as a side dish or vegetarian main course. I had quite a bit of spinach to use up, and to use it all, I made this tasty and delicious recipe that we practically devoured. Creamy, gooey and super flavorful, this baked gratined spinach with béchamel and cheese is really delicious, Matilde loved it too!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs spinach
- 1 cup béchamel sauce
- 8.8 oz scamorza cheese
- 3.5 oz grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- to taste salt
- to taste black pepper
- to taste nutmeg
Steps
Baked gratined spinach is very simple and quick to prepare. First, pour the extra virgin olive oil in a pan and sauté the minced garlic, add the cleaned and dried spinach and cook, stirring often, for a couple of minutes.
Prepare the béchamel (if you don’t use the ready-made one) and season it with salt, black pepper, nutmeg, and grated Parmesan cheese.
Put the spinach in a bowl, salt them, add the béchamel, diced scamorza, and mix everything together. Transfer the spinach to a baking dish, level them well, add a bit of diced scamorza on top, grated Parmesan cheese, and bake in a preheated oven at 356°F for 15 minutes, the cheeses should melt completely, and a slightly golden crust should form.
Tips:
Baked gratined spinach can be stored at room temperature for a few hours or in the fridge for a couple of days. Before serving, let them rest for 5 minutes, so they will be very creamy. For a richer and tastier version, you can add some cooked ham or speck.
More recipes with spinach HERE
