The spinach with béchamel sauce is a rich and tasty side dish, perfect for adding flavor to this vegetable, which often, by itself, does not appeal to children. I usually prefer to cook spinach in the simplest way possible, such as sautéed in a pan or flavored with Parmesan and mozzarella, as in the melted mozzarella spinach recipe. However, I must say that this version with béchamel pleasantly surprised me: its delicate flavor perfectly matches the herbal and slightly iron-rich taste of spinach and, if balanced correctly, provides an irresistible gratin without making the dish too heavy. This recipe can be prepared with either fresh or frozen spinach, depending on availability and time. Additionally, it is an excellent make-ahead solution: you can cook the spinach and mix it with the béchamel even the day before, store it in the refrigerator, and bake it just a few minutes before serving. Perfect to pair with meat main courses or eggs, the spinach with béchamel will win over even those who usually do not like this vegetable.
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spinach with béchamel or Florentine-style spinach baked in the oven recipe with fresh or frozen spinach from il chicco di mais

Difficulty: Very Easy
Cost: Very Economical
Preparation time: 25 Minutes
Portions: 4 People
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

197.15 Kcal

calories per serving

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Energy 197.15 (Kcal)
Carbohydrates 13.91 (g) of which sugars 2.60 (g)
Proteins 11.55 (g)
Fat 12.62 (g) of which saturated 5.46 (g)of which unsaturated 2.78 (g)
Fibers 5.96 (g)
Sodium 431.44 (mg)

Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Spinach Gratin with Béchamel

If you are celiac, you can prepare gluten-free béchamel following this recipe.

2.2 lbs spinach (fresh or frozen)
2 tablespoons extra virgin olive oil
1 clove garlic
1 pinch salt
0.85 cups béchamel
3 tablespoons Parmigiano Reggiano DOP (grated)

Tools

1 Cutting Board
1 Knife
1 Pan large with lid
1 Colander
1 Baking Dish

How to Prepare Spinach Gratin with Béchamel

To prepare the spinach with béchamel sauce, as mentioned, you can use fresh or frozen spinach. If using frozen spinach, they should be boiled in a little water, drained, and squeezed well. You can then proceed with the recipe from step 7 onwards. If using fresh spinach, wash them thoroughly and leave them moist. In a large pan, pour the oil and add the peeled garlic clove (1). Sauté slightly, then add the spinach (2).
Salt them and cover with a lid (3). Cook over low heat for a minute or two, just until the spinach wilts slightly; then remove the lid and continue cooking for 2-3 minutes uncovered, stirring often (4).
When cooked, turn off the heat (5). Remove the garlic and transfer the spinach to a colander. Using a spoon, press gently to remove as much vegetable water as possible (6).
Prepare a quite thick béchamel following the instructions you find here (7). For a lighter version, you can use my butter-free béchamel recipe. Transfer the spinach to a cutting board and chop them roughly (8).
Take a baking dish that can comfortably hold all the spinach and spread the bottom with about a tablespoon of béchamel (9). Pour the spinach on top, spreading them throughout the baking dish (10).
Season them with the remaining béchamel (reserve a tablespoon for the top) and with 2 tablespoons of Parmesan (11). Mix the spinach so that they are well blended with the béchamel (12).
Finish by distributing the remaining béchamel on the surface and garnishing with another tablespoon of Parmesan (13). Bake the spinach with béchamel in a preheated convection oven at 392°F for about 15 minutes; optionally, to speed up the gratin, you can turn on the grill at maximum power in the last 2-3 minutes of cooking. Remove from the oven and let them cool for 5 minutes (14).
Serve the spinach with béchamel hot, as a side dish for main courses based on meat or eggs.