Gratinated spinach

Ingredients for 4 servings:

• 1 kg spinach
• 1 tbsp butter
• 1 tbsp olive oil
• Salt and pepper, freshly ground
• 1 clove(s) garlic, optional
• 2 tbsp pine nuts
• 1 tbsp butter
• 1 tbsp flour
• 250 ml milk
• 2 tbsp Parmesan, freshly grated
• 1 tbsp lemon juice
• Nutmeg, salt, pepper, freshly ground
• 2 tbsp Parmesan, freshly grated for sprinkling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Italian style

Wash and trim the spinach, then place it in a large pot while it is still dripping wet and allow it to wilt over high heat. Drain well in a sieve and press some more liquid with your hands if necessary. Make the sauce: Melt 1 tablespoon of butter in a deep pan or saucepan, stir in 1 tablespoon of flour and sauté lightly. Gradually add 1/4 liter of milk and simmer while stirring until thick and creamy. Melt 25g of grated Parmesan cheese in the sauce, remove the pan from the heat and season to taste with 1 pinch of nutmeg, salt, pepper and lemon juice. In another pan, melt 1 tablespoon of butter in 1 tablespoon of olive oil. If you like garlic, sauté a clove in it until it is slightly yellow. Add the spinach, season with salt and pepper and mix everything well. Now place the spinach mixture in a greased casserole dish. If you want pine nuts, lightly fry them without fat and mix them with the spinach. Spoon the sauce over the top and sprinkle with 2-3 tablespoons of freshly grated Parmesan cheese. Bake in a preheated oven at 200-220°C for about 10-15 minutes. When the cheese is lightly browned, the gratin is ready. The vegetables go perfectly with fish and pan-fried dishes and serve as a side dish for 4 people. As a vegetarian main course, it serves 2 people.