Spinach with Bechamel Sauce
6 servings
45 minutes
Spinach with béchamel sauce is an elegant and simple dish reflecting the sophistication of European cuisine. It has roots in French gastronomy, where béchamel sauce is considered the foundation of many culinary masterpieces. Tender spinach leaves, cooked until soft, are infused with velvety, creamy béchamel, creating a harmony of flavors—light yet rich, with subtle nutty notes from the flour and milky sweetness. This dish perfectly complements meat and fish dishes or can serve as a delicate standalone side. Serving it hot allows one to experience the full depth of flavor and tenderness of texture. Spinach with béchamel is not only delicious but also nutritious, rich in vitamins and minerals, making it an excellent choice for a light and nourishing dinner.
1
Remove the tough stems from the spinach, wash the leaves in water, changing it several times. Then lightly dry and place in a pot. Add a pinch of salt. There is enough water on the leaves. Cook, stirring, for 8-10 minutes. Drain, squeezing out as much liquid as possible with a spoon.
- Spinach: 1 kg
- Salt: to taste
2
Melt butter with sunflower oil in a saucepan, mix in flour and cook, stirring, for 2 minutes. Then slowly pour in milk, add salt, and cook, stirring, for another 8 minutes.
- Butter: 25 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 1 tablespoon
- Milk: 275 ml
- Salt: to taste
3
Salt the sauce and pour it over the spinach, previously placed in a fireproof dish.
- Salt: to taste
4
Place the spinach in a preheated oven at 200 degrees for 10 minutes. Serve immediately.
- Spinach: 1 kg
