3 from 1 vote

Spinach flan

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Author Mum


  • 1, 5 kg of fresh spinach
  • 50 g of butter
  • 1 tablespoon of flour
  • 450 ml of whole milk
  • salt
  • grated nutmeg
  • 2 free range eggs
  • 4 tablespoons of grated Parmesan cheese
  • butter and breadcrumbs for the mould


  • Cook the washed spinach in boiling water until soft: they will cook for about 10 minutes.
  • Preheat oven to 180°C.
  • Prepare the bechamel sauce by melting 50 g of butter in a saucepan: add the flour and mix quickly with a whisk or a fork, making it toast well. Add the milk in a thin stream, stirring constantly with a whisk to avoid lumps. When it has thickened, after about 5 minutes, season with salt and add a generous pinch of grated nutmeg.
  • Blend the well squeezed spinach and mix with the bechamel sauce, 2 free range eggs, the grated Parmesan, a good pinch of grated nutmeg and salt, if necessary.
  • Butter and dust with breadcrumbs a rectangular cake mould, fill with the spinach and sprinkle the surface with the breadcrumbs and a few knobs of butter.
  • Bake the flan in the oven for 30 minutes, than grill it for 5 more minutes to brown the surface.
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