Sformato di spinaci

Baked spinach pie

Preparation info

  • Serves


    • Difficulty


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By Tessa Kiros

Published 2003

  • About

This dish can be prepared ahead of time and warmed up to serve.


  • 500 ml (2 cups) béchamel 2
  • 1.2 kg (2 lb 10 oz) fresh spinach, washed and hard stalks removed
  • 50 g ( oz) butter
  • 1 garlic clove, peeled and finely chopped
  • 4 eggs, lightly beaten
  • 100 g (1 cup) grated Parmesan cheese
  • nutmeg
  • about 2 tablespoons breadcrumbs


    Make the béchamel and set aside. Preheat the oven to 180°C (350°F/Gas 4).

    Cook the spinach in boiling salted water for about 5 minutes. Drain well, squeezing out the excess water and chop up finely.

    Melt the butter in a frying pan. Add the garlic and sauté for a minute. Add the spinach and sauté to dry it out for a few minutes. Remove from the heat and put into a large bowl. Let it cool slightly before adding the béchamel, eggs, Parmesan cheese and a little extra freshly grated nutmeg.

    Butter a high oven dish or 30 cm (12 in) loaf tin. Sprinkle with half of the breadcrumbs to line the tin. Pour in the mixture and sprinkle with the rest of the breadcrumbs. Bake for 30-40 minutes or until the top is golden and a bit crusty, and feels set.

    Cool slightly before cutting into thick slices or serve at room temperature.

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