Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg [2 1 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 [3/4 oz] butter
- 3 tbsp olive oil
- 2 garlic cloves
- salt
- freshly ground pepper
Directions
Prepare, wash and drain the spinach and boil for 5 minutes without adding more water and with only a pinch of salt.
Drain, squeeze and finely chop the spinach.
Gently fry the garlic in a saucepan with oil for 3 minutes and then remove; add the finely chopped spinach, season with salt and pepper and simmer.
In the meantime, stir the Parmesan cheese in the béchamel sauce and blend half in with the spinach.
Pour the mixture in a baking tin [baking pan] greased with butter and cover 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 from the baking tin, as a side dish with egg and white meat dishes.