Sformato di Spinaci (Spinach Flan)

Sformato di Spinaci (Spinach Flan)
Spinach flan. (Giulia Scarpaleggia)
12/19/2019
Updated:
12/19/2019
Whether made with spinach, green beans, or artichokes, a flan is always a staple on our Christmas table. The most traditional and loved is sformato di spinaci, a spinach flan made with pureed spinach and bechamel sauce, which would suit equally well a whole roasted salmon, stuffed roast chicken, or stuffed pork loin. It is soft, rich, and festive, as expected from a Christmas side dish.
Serves 8 as a side
  • 3 1/3 pounds fresh spinach
  • 3 1/2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 3/4 cup whole milk
  • Salt
  • Grated nutmeg
  • 2 eggs
  • 4 tablespoons grated Parmigiano Reggiano 
  • Butter and breadcrumbs for the ramekins
Rinse the spinach and blanch in boiling water for a few minutes, until soft. Drain and squeeze well.
Preheat oven to 350 degrees F. 
Prepare the bechamel sauce by melting the butter in a saucepan: Add the flour and whisk to toast it. When the flour gets brownish, with a delicious nutty smell, pour in the milk in a thin stream, stirring constantly with a whisk to avoid lumps.
When the bechamel sauce has thickened, after about 5 minutes, season with salt and add a generous pinch of grated nutmeg.
In a blender or food processor, blend the spinach, then transfer into a large bowl. Add the bechamel sauce, 2 beaten eggs, grated Parmigiano Reggiano, and an extra-good pinch each of grated nutmeg and salt, if needed, and mix well.
Butter 8 round ramekins and dust them with breadcrumbs. Distribute the spinach mixture among the ramekins and sprinkle the surfaces with breadcrumbs, then scatter a few knobs of butter on top.
Bake the flan in the oven for about 30 minutes, until golden brown.
Giulia Scarpaleggia is a Tuscan-born and -bred food writer, food photographer, and author of five cookbooks, including “From the Markets of Tuscany.” Find her online at her blog, JulsKitchen.com
Giulia Scarpaleggia is a Tuscan-born and bred food writer, food photographer, and author of five cookbooks, including “From the Markets of Tuscany.” She is currently working on her sixth cookbook. Find her online at her blog, JulsKitchen.com
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