Spinach Sformato

A trembling, melt-in-the-mouth texture with a lightly golden top. The aroma of nutmeg and toasted cheese blends with the sweetness of spinach bound in a thick panade.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 418
• Protein: 22 g
• Carbs: 23 g
• Fat: 27 g

Ingredients

• 800 g Spinach ( fresh, stemmed )
• 60 g Minimum butter sweet ( divided )
• 50 g Wheat flour
• 250 ml Whole milk
• 4 piece Egg ( beaten )
• 80 g Parmesan cheese ( finely grated )
• 1 pinch Nutmeg ( grated )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Prepare the spinach

   Sauté the spinach in a pan with a knob of butter until wilted. Squeeze firmly between your hands to extract all liquid; they must be bone dry before chopping with a knife.

2. Make the panade

   Melt the butter, add the flour and cook for 2 minutes without browning. Pour in the cold milk all at once and whisk until the sauce thickens and heavily coats the spoon. Season with salt, pepper, and nutmeg.

3. Bind the mixture

   Off the heat, stir in the chopped spinach, grated parmesan, and eggs one by one. The mixture should be smooth and dense.

4. Bain-marie baking

   Pour into buttered molds. Place in a deep dish filled halfway with hot water. Bake at 180°C. It is ready when the center is set but remains supple under finger pressure.

Chef's tips

• The secret lies in squeezing the vegetables: if water remains, the sformato will leak juice and lose its structure.
• For perfect unmolding, butter the molds generously and coat them with fine breadcrumbs.

Storage

Keeps for 48 hours in the fridge. Reheat gently in a bain-marie or covered oven to avoid drying out the crust.