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spinach bechamel as a side dish for eggs or chicken
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4.80 from 5 votes

Creamy Spinach Béchamel Recipe

Spinach Béchamel, spinach stirred in a thick and luscious white sauce, a perfect side in spring.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dishes
Cuisine: Romanian
Diet: Vegetarian
Servings: 4
Calories: 141kcal
Author: Adina

Ingredients

  • 500 g/ 1.1 lbs frozen spinach See note
  • 2 tablespoons butter
  • 2 ½ tablespoons all-purpose flour
  • 250 ml/ 8.5 fl.oz/ 1 cup full-fat milk
  • 250 ml/ 8.5 fl.oz/ 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

Instructions

  • If using frozen spinach place it in a pot, add about ¼ cup 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 drain in a colander.
  • If using fresh spinach, remove the stems and chop the spinach very roughly. Wash it and place it in a large pot, let wilt and cook for a few minutes until soft. Let drain in a colander.
  • 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).
  • 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. Slowly start adding the milk, while whisking continuously. Add the vegetable broth slowly as well and keep whisking.
  • 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.
  • 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.

Video

Notes

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

Nutrition

Serving: 1/4 of the dish | Calories: 141kcal | Carbohydrates: 14g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 639mg | Fiber: 3g | Sugar: 1g