Simple and healthy backed spinach Florentine style is a great side dish but also a perfect light meal all on it’s own.
Spinach is considered to be one of those super foods for any diet.
It’s super low in calories but has an astonishing nutritional composition.
Spinach is a storehouse of vitamins and minerals, including those with antioxidant and anti-cancer properties.
Fresh 100 g of spinach contains about 25% of daily intake of iron, one of the highest for any green leafy vegetables.
100 g of fresh greens provides 402% of daily vitamin-K requirements, which is responsible for bone strength.
Due to good amount of soluble dietary fiber spinach also helps lowering your cholesterol level.
Now as you’re convinced on spinach health benefits let’s get to recipe 🙂
To keep more vitamins, minerals and general nutritional value in cooked spinach it’s best to cook it with a steamer instead of a boiling.
Multipot steamer, like this one from Rachel Ray are hands down the best.
But you can use a regular pan with a lid to and let spinach be cooked with its own steam.
Just make sure the heat is on low.
If you think steaming spinach instead of boiling will not remove the eventual bitterness – that’s not a problem at all.
In fact, it’s yet another thing to love about Spinach alla Fiorentina.
Combined with light bechamel sauce you will not taste even a slight note of bitterness.
By the way, if you happen to have some Parmesan Cream Sauce you can totally use it in the recipe. If it seems to thick just add some milk until you reach desired consistency.
Baked Spinach Florentine Style
- If you’re using pre-washed baby spinach pass directly to the next step.
- Otherwise thoroughly wash spinach leaves under cold running water, cut off or pinch off the stems.
- In a large skillet pan add a splash of olive oil, a pinch of pepperoncino (chili flakes) and top with spinach.
- Cover with a lid to create steam. Cook spinach for a few minutes with a steam stirring from time to time.
- In the meantime prepare the sauce.
- Mix flour with some milk until creamy and lumps free. Add the remaining milk. Continuously stirring and heat the sauce on low heat until it starts to thicken.
- Turn off the heat, add butter, nutmeg and Parmesan cheese.
- Grease a baking dish with butter and spread evenly cooked spinach.
- Spoon out two holes in spinach and break an egg in each. Salt and pepper to taste.
- Top with Parmesan cream sauce and more Parmesan cheese.
- Bake in a preheated to 375F oven for 15-20 minutes until light golden brown.
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