Spinach with white sauce in the oven
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The spinach is cleaned, washed well and scalded with boiling water for a few seconds. Then remove the spinach in a bowl with very cold water, then let it drain.
Prepare the beschamel sauce: boil the milk. Melt the butter in a saucepan, add the flour and mix with a whisk. Add the hot milk in a thin thread and mix continuously, so as not to become lumpy. Leave it on the fire until it starts to thicken. Remove the pan from the heat, add a little salt, freshly grated nutmeg and Parmesan cheese. Then allow to cool slightly.
In another pan, melt the 20 g butter, add the finely chopped onion and garlic and simmer a little until soft. Drained spinach is cut into larger pieces if the leaves are larger or left whole if they are smaller. Add over onion and garlic and cook for another 5 minutes.
In a bowl of hyena, turn the spinach, mix with the rest of the parmesan and the beschamel sauce. Sprinkle grated cheese on top.
Put the dish in the oven and leave it for 20 minutes, until the composition is set and the cheese is slightly browned. Then leave to cool a little and serve both hot and cold.