Flan of spinach

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  • Spinach: 1 sauce
  • Parmesan cheese: 1 tablespoon
  • Butter or margarine: 100 gr
  • Nutmeg: 1 pinch
  • Wheat flour: 50 gr
  • Egg: 4
  • Te.: 1/4 lt
  • Salt: taste.


Butter or margarine in a form of pudding. Prepare a sauce bechamel more or less dense, as follows: heat a pan with 50 g of butter or margarine, and let it melt. Stir in the flour, stirring constantly, and the milk warm. Put salt and leave to cook on a low heat for 5 minutes. Cook the spinach with a little bit of salt in a pan without water: just the little water that you have after washing. Stir it in a pan, and when it is cooked, drain it, squeezing it in a napkin.

Beat-the kid on the board of the flesh, or pass it on the screen or in a blender. Put the rest of the butter in a pan, add the spinach and cook in the soft fire to take taste. Add salt, nutmeg, the sauce and the eggs one at a time, beating always, without taking the pot from the fire. Add the grated parmesan cheese and pour the mixture in a way, leading to moderate oven in bain-marie for an hour. The flan should be served soon. Unmold it on a dish and decorate with slices of hard-boiled eggs.

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