Thursday,19 July, 2018
Current issue | Issue 1186, (27 February - 5 March 2014)
Thursday,19 July, 2018
Issue 1186, (27 February - 5 March 2014)

Ahram Weekly

Baked creamy spinach

Serves 6 - 8
1 kg fresh spinach (chopped, washed, drained)
1 bunch green coriander (chopped)
1 onion (finely chopped)
1 tsp minced garlic
2 eggs (well beaten with a dash of cream and black pepper)
1/2 cup Parmesan cheese (or) any other yellow cheese, (grated)
1/4 cup extra cheese
1/4 cup fine breadcrumbs
3 cups bechamel sauce
1/2 cup pouring cream
1 tbsp olive oil + 1 tsp butter
Salt + pepper + grated nutmeg

Heat a large cooking pan on high.  Decrease heat to medium.  Add oil and butter.  Stir onion until translucent.  Season.  Stir in garlic. Add spinach and coriander.  Stir occasionally until cooked and released water is almost absorbed.  Remove from heat and stir in cream, extra cheese and breadcrumbs.   Combine well, cover and leave aside.  Lightly grease a wide and shallow oven-proof dish. Sprinkle some breadcrumbs to cover base.  Discard any non-sticking breadcrumbs from dish.  When spinach mixture cools off, stir in beaten eggs and combine to integrate well.  Spread evenly over base of dish.  Gently pour bechamel sauce, then sprinkle grated cheese to cover top.  Bake in a preheated oven of 180 - 200 degrees until top is slightly golden.  Serve with grilled meat or chicken and a green salad.

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