Florentine Spinach

Florentine Spinach Recipe from Slovenia with Béchamel Sauce and Parmesan Cheese

Region / culture: Slovenia | Preparation time: 20 minutes | Cooking time: 5 minutes | Servings: 4 |

Vegetarian diet

Introduction

Florentine Spinach is a classic Italian dish that features tender spinach cooked with creamy béchamel sauce and Parmesan cheese. This dish is a delicious and nutritious way to enjoy spinach, and it makes a great side dish for a variety of meals.

History

Florentine Spinach gets its name from the Italian city of Florence, where it is believed to have originated. The dish has been a popular part of Italian cuisine for centuries, and it is often served as a side dish or as a filling for pasta dishes.

Ingredients

1 kg (2.2 lb) spinach
100 g (3.5 oz) grated parmesan cheese (Italian firm cheese made from cow's milk)
200 g (7 oz) béchamel sauce (thick white sauce made with flour, butter, and milk)
10 g (0.35 oz) butter
3 tbsp olive oil
2 garlic cloves
salt
freshly ground pepper

How to prepare

Prepare the spinach by washing and draining it. Boil it for 5 minutes without adding more water, and only a pinch of salt.
Drain the spinach and squeeze out any excess water. Finely chop it.
In a saucepan, gently fry the garlic in oil for 3 minutes. Then remove the garlic and add the finely chopped spinach. Season with salt and pepper, and simmer.
Meanwhile, stir the parmesan cheese into the béchamel sauce. Blend half of the mixture with the spinach.
Grease a baking tin [baking pan] with butter. Pour the spinach mixture into the tin and cover it with the remaining béchamel sauce.
Bake in the oven at 200°C (400°F / gas mark 6) for 5 minutes, or until the surface is covered with a thin, light golden brown crust.
Serve the spinach without removing it from the baking tin. It makes a great side dish with egg and white meat dishes.

Variations

You can add cooked bacon or pancetta to the spinach mixture for a smoky flavor. You can also top the dish with breadcrumbs or grated Parmesan cheese before baking for a crispy topping.

Cooking Tips & Tricks

Be sure to thoroughly wash and drain the spinach before cooking to remove any dirt or grit.

- Squeeze out any excess water from the cooked spinach to prevent the dish from becoming too watery.

- For a richer flavor, you can add a pinch of nutmeg or a splash of white wine to the spinach mixture.

- To make this dish vegetarian, you can use vegetable broth instead of chicken broth in the béchamel sauce.

Serving Suggestions

Florentine Spinach can be served as a side dish with roasted chicken, grilled fish, or pasta dishes. It also pairs well with eggs for a hearty breakfast or brunch.

Cooking Techniques

The key to making a delicious Florentine Spinach is to cook the spinach until it is tender but still vibrant green. Be sure to season the dish well with salt and pepper to enhance the flavors.

Ingredient Substitutions

If you don't have Parmesan cheese, you can use another type of hard cheese like Pecorino Romano or Asiago. You can also use frozen spinach instead of fresh spinach if that's what you have on hand.

Make Ahead Tips

You can prepare the spinach mixture and béchamel sauce ahead of time and assemble the dish just before baking. This makes it a great make-ahead dish for entertaining.

Presentation Ideas

Serve Florentine Spinach in individual ramekins for an elegant presentation. You can also garnish the dish with fresh herbs like parsley or basil for a pop of color.

Pairing Recommendations

Florentine Spinach pairs well with a crisp white wine like Sauvignon Blanc or Pinot Grigio. It also goes well with a light red wine like Pinot Noir or Chianti.

Storage and Reheating Instructions

Florentine Spinach can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Florentine Spinach contains approximately 200 calories.

Carbohydrates

Each serving of Florentine Spinach contains approximately 10 grams of carbohydrates.

Fats

Each serving of Florentine Spinach contains approximately 15 grams of fats.

Proteins

Each serving of Florentine Spinach contains approximately 8 grams of proteins.

Vitamins and minerals

Florentine Spinach is a rich source of vitamins A, C, and K, as well as minerals like iron, calcium, and magnesium.

Alergens

Florentine Spinach contains dairy (milk and cheese) and gluten (from the flour in the béchamel sauce).

Summary

Florentine Spinach is a nutritious dish that is rich in vitamins, minerals, and proteins. It is a great way to enjoy the health benefits of spinach in a delicious and satisfying way.

Summary

Florentine Spinach is a delicious and nutritious dish that is easy to make and full of flavor. Whether you serve it as a side dish or a main course, this classic Italian recipe is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Florentine Spinach. It was many years ago, in the quaint little town of Florence, Italy. I was just a young girl then, eager to learn the art of cooking from my Nonna, who was a master in the kitchen.

One day, as I was helping Nonna prepare dinner, she pulled out a worn and tattered recipe book from the shelf. She flipped through the pages, her fingers tracing the faded words and smudged illustrations. And there it was, the recipe for Florentine Spinach.

Nonna told me that this dish was a speciality of Florence, made with fresh spinach, creamy béchamel sauce, and a sprinkle of nutmeg. She explained to me how the dish got its name - Florentine Spinach was named after the city of Florence, where it was first created.

As Nonna guided me through the recipe, I watched in awe as she worked her magic in the kitchen. She sautéed the spinach until it wilted, then added the béchamel sauce and a pinch of nutmeg. The aroma that filled the kitchen was heavenly, a mix of buttery richness and earthy greens.

I helped Nonna plate the Florentine Spinach, garnishing it with a sprinkle of grated Parmesan cheese. The dish looked like a work of art, a vibrant green canvas dotted with golden specks of cheese. Nonna smiled at me, her eyes twinkling with pride.

From that moment on, Florentine Spinach became a staple in our household. Nonna taught me how to make the dish with precision and care, showing me the importance of using fresh, quality ingredients. She shared with me the stories behind the recipe, how it had been passed down through generations of Florentine families.

Over the years, I perfected my own version of Florentine Spinach, adding my own twist here and there. I experimented with different types of cheese, tried using different herbs and spices. But no matter how much I tweaked the recipe, the essence of Florentine Spinach remained the same - a comforting dish that brought a taste of Italy to our table.

As I grew older, I continued to hone my culinary skills, drawing inspiration from my travels and the people I met along the way. I learned new recipes and techniques, but Florentine Spinach remained close to my heart, a reminder of my roots and the bond I shared with Nonna.

Years passed, and Nonna's recipe book became my most treasured possession. Its pages were filled with memories of our time in the kitchen, the laughter and stories we shared as we cooked together. And every time I made Florentine Spinach, I felt Nonna's presence beside me, guiding me with her gentle touch.

Today, as I stand in my own kitchen, preparing a batch of Florentine Spinach for my family, I can't help but smile. The aroma of sautéed spinach and creamy béchamel fills the air, bringing back a flood of memories from my childhood in Florence.

I know that Nonna is looking down on me from above, proud of the cook I have become. And as I take a bite of the Florentine Spinach, savoring the delicate flavors and rich textures, I am grateful for the gift she has given me - the gift of cooking with love and passion. And for that, I will always be grateful.