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Überbackener Spinat mit Käse und Béchamelsauce

Überbackener Spinat mit Käse und Béchamelsauce First Image First Image
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A delicious baked spinach dish with cheese and béchamel sauce.

Ingredients

Scale
  • 500 g fresh spinach
  • 200 g grated cheese (e.g. Gruyere or Mozzarella)
  • 50 g butter
  • 50 g flour
  • 500 ml milk
  • 1 tsp nutmeg
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Wash and blanch the spinach in boiling water for 2-3 minutes, then drain and squeeze out excess water.
  3. In a saucepan, melt the butter over medium heat and stir in the flour to create a roux.
  4. Gradually whisk in the milk, cooking until the sauce thickens.
  5. Stir in nutmeg, salt, and pepper.
  6. Add half of the grated cheese to the sauce and mix until melted.
  7. Add the spinach to the sauce and combine thoroughly.
  8. Transfer the mixture to a baking dish and sprinkle the remaining cheese on top.
  9. Bake in the oven for 25-30 minutes until golden and bubbly.

Notes

  • For a richer flavor, add some garlic or onion to the spinach before mixing with the béchamel sauce.
  • This dish pairs well with crusty bread or a side salad.

Nutrition

Find it online: https://ezeptzauber.de/uberbackener-spinat-mit-kase/