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40g unsalted butter
3 shallots, very finely sliced
3 garlic cloves, very finely sliced
3 tbsp plain flour
270ml whole milk
5 tbsp Philadelphia soft cheese
1 tbsp lemon juice
large pinch freshly grated nutmeg
5 tbsp parmesan
1. Put the spinach in a colander, pour over just-boiled water to wilt, then refresh under cold water. Wring as much water as you can out of the spinach with your hands, then set aside on kitchen paper.
2. Heat the butter in a frying pan over a medium-low heat. Add the shallot and garlic, season and sauté gently for 8 minutes, until soft and starting to caramelise. Stir in the flour and bubble for 2 minutes. Add the milk, a little at a time, stirring continuously, until loosened. Stir in the soft cheese to make a sauce.
3. Preheat the grill to high. Roughly chop the spinach and stir into the sauce with the lemon juice, nutmeg and 3 tbsp parmesan; season. Put in an ovenproof frying pan, sprinkle with the remaining 2 tbsp parmesan and grill for 2 minutes to brown.
This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
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This recipe was first published in November 2017.
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