A Spinach Filling for a Pastry Flan

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

A savoury filling is made with spinach which is prepared in a similar way to a spinach soufflé.


  • 2 pounds of spinach
  • 1 finely chopped onion
  • 2 ounces of grat


Having prepared the spinach, half cook it in the minimum of water, drain it well and chop it up, or put it through a moulin légumes. Warm the butter in a pan and cook the chopped onion in it until it is melted and golden. Sprinkle the flour onto the butter and onion and cook all together for, say, 3 minutes, stirring all the time to prevent the flour from colouring or burning. At the sam