Summary

Ingredients

For the vegetables:

• 1 kg leaf spinach, fresher
• 1 tablespoon olive oil
• 30 g butter
• 1 clove garlic
• Salt and pepper, from the mill

For the sauce:

• 1 tablespoon butter
• 1 tablespoon flour
• 250 ml milk
• 50 g parmesan, freshly rated
• 0.5 ½ lemon (s), juice from it
• nutmeg
• salt and pepper

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Instructions

1. Clean and wash the spinach leaves. Put the spinach dripping wet in a large saucepan and let it collapse over high heat. Drain well on a sieve.
2. Heat 1 tablespoon of olive oil in a large pan, add the spinach, press in the clove of garlic, season with salt and pepper, mix in the butter and let it melt over a mild heat. Take the pan off the stove.
3. Preheat the oven to 200 ° C top / bottom heat.
4. For the sauce, melt the butter in a saucepan, stir in the flour and sweat. Gradually pour in the milk, stirring constantly, and simmer for about 5 minutes. Remove from heat, stir in 25 g parmesan, season with lemon juice, salt, pepper and nutmeg.
5. Spread the spinach in an ovenproof dish, pour the sauce over it and sprinkle with the remaining 25 g of parmesan. Baked in the oven for about 5 minutes.