Creamy Spinach Béchamel

creamy spinach bechamel in a small blue bowl with a spoon in it.

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4.80 from 5 votes

Spinach Béchamel is a delightful spring side dish made with spinach stirred into a thick and luscious white sauce.

Prep Time10

Cook Time15

Total Time25

Course: Side Dishes

Cuisine: Romanian

Diet: Vegetarian

Servings: servings

Calories: 141kcal

Author: Adina

Ingredients

1 lb frozen spinach Note
1 cup full-fat milk
2 tablespoons butter
2 ½ tablespoons all-purpose flour
1 cup vegetable broth or use only milk
2 large garlic cloves
4 teaspoons fresh lemon juice more or less to taste
some nutmeg
fine sea salt and pepper

US - EU

Instructions

Spinach:

Defrost spinach: If using frozen spinach, place it in a pot, add about ¼ cups water, and let it thaw slowly on low heat. Or you can leave the spinach to thaw before you start cooking. Stir from time to time. When thawed, continue cooking for about 5 minutes or until the spinach is soft. Let it drain in a colander.
1 lb frozen spinach
If using fresh spinach, remove the stems and chop the spinach very roughly. Wash it and place it in a large pot, let it wilt, and cook for a few minutes until soft. Let drain in a colander.

Béchamel sauce:

Heat milk: In the meantime, make the Béchamel sauce. Heat the milk slightly in a heatproof jug (or heat in a saucepan and pour in a jug).
1 cup full-fat milk
Melt the butter in a non-stick saucepan. Sprinkle the flour on top and let it get slightly golden while stirring all the time, about 1-2 minutes.
2 tablespoons butter + 2 ½ tablespoons all-purpose flour
Slowly start adding the milk, while whisking continuously. Add the vegetable broth slowly as well, and keep whisking.
1 cup vegetable broth
Simmer Bechamel: Bring to a simmer and let the sauce thicken on low heat; this will take about 5 minutes; continue to stir. The sauce should be thick and coat the back of a wooden spoon. Add some nutmeg and salt and pepper to taste.
some nutmeg + fine sea salt and pepper
Add spinach to sauce: Mix the drained spinach and the Béchamel sauce together. Add the lemon juice and the finely grated garlic cloves. Stir well and adjust the taste again with salt, pepper, nutmeg, and lemon juice. Serve hot as suggested above.
2 large garlic cloves + 4 teaspoons fresh lemon juice

Notes

Fresh spinach: You will need approximately the double amount of fresh spinach, weighed after removing the stems. Use mature spinach with large leaves, not baby spinach.

Nutrition