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Spinach flans

Spinach flans

sformatini di spinaci
Difficulty Easy
Preparation time 45min
Portion for 4 flans
Perfect for Appetizer


A delicious appetizer that enhances the properties of spinach rich in iron, vitamins and minerals. Even during Christmas’ time!


How to serve it: It is recommended to serve the hot spinach flan by covering it with two tablespoons of cheese béchamel.

How to accompany it: the recipe goes well with a delicate white wine


Per gli sformatini:

1 package of Spinach “Le verdure da cuocere“ Belgravia
4 eggs
Breadcrumbs to taste
100g parmesan cheese
100g creamy ricotta cheese
Nutmeg to taste
Extra virgin oil to taste
Salt and pepper

For the cheese béchamel sauce:

250ml milk
15g parmesan cheese
10g Pecorino cheese
20g butter
30g flour


Cook the spinach in a pan over low heat with a little oil for about 8 minutes.

Remove the water from the spinach and chop it, then add it to a bowl with the eggs, parmesan cheese, ricotta cheese, nutmeg, salt and pepper.

Take 4 metal moulds and grease them with a drizzle of oil and a sprinkling of breadcrumbs; fill the moulds with the mixture to the brim

Place them in a baking sheet filled with a finger of water, to cook in a bain-marie in the oven.

Bake in a static oven preheated to 170°C for 25 minutes.

For the preparation of the cheese béchamel sauce, heat the milk in a saucepan adding the butter, once melted, slowly add the sifted flour, stirring with a whisk, cook for 10 minutes the mixture over low heat.

Once thickened, turn off the heat, add the parmesan and pecorino cheeses and continue to mix with a whisk.