Provençal Spinach Gratin

Tian d’Epinards

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 2 pounds raw spinach, washed and well drained
  • Salt, pepper
  • 3 tablespoons flour
  • cup olive oil


    Hold the mass of spinach tightly together on the chopping board, cut it into a fine juliènne, using a large knife, then turn the mass around and chop it, cutting across the juliènne. Pack it into an oiled gratin dish, sprinkle the surface with seasonings and flour, dribble olive oil crisscrosswise over the entire surface, and cook for 1 hour in the oven, beginning at 450° and turning the heat down to 375° after about 10 minutes. No refinement could possibly improve it.