Spinach Flan with Mornay Sauce
Sformatini di spinaci
Spinach and Mornay sauce is always a good combination. Even when baked to a firm, puck shaped starter, first course or sidedish. This spinach flan recipe goes well with salmon, sausage and most other meats.
Ingredients
500 g washed, clean spinach
1 tbsp butter
1 tbsp flour
100 ml milk
Grated nutmeg, saltm, pepper
1 egg and 1 extra egg yolk
2 tbsp grated parmesan
100 g feta or firm ricotta salata
Preparation
Pour boiling water over 12 big spinach leaves and use them to line 12 greased cupcake tins.
Bland the remaining spinach for 2 minutes.
Squeeze off excess water and chop the spinach roughly.
Heat the butter in a saucepan and stir with flour.
Gradually whisk in milk when flour and butter thickens.
Make a thick sauce and add salt, pepper and nutmeg to taste.
Stir in grated parmesan, feta, egg and egg yolk
Fold chopped spinach in the sauce Mornay.
Distribute the mixture in the spinach lined tins and bake them in a water bath at 180 C/350 F for 25 minutes.
Remove the spinach flans from the cupcake tins before serving.
More spinach recipes
Tasty pecorino stuffed ravioli from Sardinia – Culingionis
Sole with spinach and white sauce
This looks amazing! I’m a huge spinach fan but have never tried it this way.
How creative! Love Spinach!
wow, these look fantastic!