Spinach with Béchamel and Baked Cheese

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This cheesy creamy spinach recipe is a delicious side dish that combines fresh baby spinach with a béchamel sauce.. Perfect as a light main dish or as a side. Versatile and can be easily changed to your taste.

Ingredients

(Serves 2–3)

  • 400 g fresh spinach (or 300 g frozen)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 400 ml milk
  • 1 pinch nutmeg (optional)
  • Salt and pepper to taste
  • 80–120 g grated cheese (Emmental, mozzarella, or cheddar for gratin)
  • 1 clove garlic (optional)

Method

    1. Wash the spinach and sauté them in a pan with a little oil and the garlic.
    2. Cook for 3–4 minutes until reduced.
    3. Drain if they yield too much water.

Preparing the Béchamel Sauce

  1. Melt the butter in a pan.
  2. Add the flour and cook for 1 minute, stirring.
  3. Gradually add the milk, mixing to avoid lumps.
  4. Cook until it thickens.
  5. Add salt, pepper, and nutmeg.

Combine the spinach with the béchamel sauce.

Baking

  1. Place the mixture in a baking dish.
  2. Top with grated cheese.
  3. Bake at 200 °C for 15–20 minutes until golden.

Variations

Add sautéed mushrooms.
Mix a bit of parmesan cheese with the grated cheese for extra flavour.
You can add chopped hard-boiled eggs or pieces of chicken.