Creamed spinach with nutmeg and parmesan crust

For a luxurious vegetable side-dish try Abigail Fawcett's rich creamed spinach, flavoured with Parmesan, lemon zest and nutmeg
Creamed spinach with nutmeg and parmesan crust
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 750 g spinach
  • 400 ml milk
  • 150 g butter
  • 150 g flour
  • 1 pinches freshly grated nutmeg
  • 1 pinches black pepper
  • 150 g small loaf ciabatta bread, made into bread crumbs
  • 200 g finely grated parmesan
  • 0.5 lemons, zest


1. Preheat the oven to 200C/gas 6. Bring a large pan of water to the boil. Add the spinach and blanch for 1-2 minutes, drain, plunge into cold water and squeeze dry. 2. Heat the milk in a saucepan. Meanwhile, melt the butter in a heavy-based saucepan. Mix in the flour and gradually stir in the hot milk, stirring until the mixture thickens into a white sauce. 3. Stir in the spinach and season with freshly grated nutmeg, salt and freshly ground pepper, mixing well. 4. Place the spinach mixture into a rounded ovenproof dish and top with a layer of stale ciabatta breadcrumbs and then a layer of Parmesan cheese. 6. Sprinkle over the lemon zest, then top with the breadcrumbs and Parmesan cheese. 7. Bake for 15 minutes and serve warm from the oven.

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