Summary

Ingredients

• 1 kg spinach
• 1 tablespoon butter
• 1 tablespoon olive oil
• Salt and pepper, freshly ground
• 1 clove / garlic, optional
• 2 tablespoon pine nuts

For the sauce:

• 1 tablespoon butter
• 1 tablespoon flour
• 250 ml milk
• 2 tablespoon parmesan, freshly grated

Also: to taste

• 1 tablespoon lemon juice
• Nutmeg, salt, pepper, freshly ground
• 2 tablespoon parmesan, freshly grated for sprinkling

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Instructions

1. Wash and clean the spinach, place dripping wet in a large saucepan and let collapse over high heat. Drain well in a sieve and, if necessary, squeeze out a little more with your hand.
2. Make the sauce:
3. To do this, melt 1 tablespoon butter in a deep pan or saucepan, stir in 1 tablespoon flour, sauté lightly. Gradually pour in 1/4 L milk and simmer until thick and creamy while stirring. 25 g ger. Melt the parmesan in the sauce, remove the pan from the heat and season the sauce with 1 pinch of nutmeg, salt, pepper and lemon juice.
4. In another pan, melt 1 tablespoon of butter in 1 tablespoon of olive oil, if you like garlic, steam a clove in it until it is slightly yellow. Add the spinach, salt, pepper and mix everything well.
5. The spinach mixture is now in a greased casserole dish, if pine nuts are desired, these are lightly fried without fat and mixed with the spinach.
6. Spread the sauce over it with a spoon and sprinkle with 2-3 tablespoons of freshly grated Parmesan.
7. Baked in a preheated oven at 200-220 ° C for approx. 10-15 minutes. When the cheese is lightly browned, the gratin is ready.
8. The vegetables go well with fish and pan-fried foods and are enough as a side dish for 4 people.
9. As a vegetarian main course, it is enough for 2 people.