Ingredients:

  • 2 lbs (900g) fresh spinach, thoroughly washed and stemmed OR 30 oz (850g) frozen chopped spinach, thawed and squeezed dry
  • 1 tbsp (15ml) olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 tbsp (57g) unsalted butter
  • 4 tbsp (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup (100g) shredded Gruyère cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tbsp (30g) breadcrumbs, panko preferably

Instructions:

  1. Sauté garlic and red pepper flakes (if using) in olive oil until fragrant. Add spinach and cook until wilted. Drain thoroughly, pressing out excess moisture. Season with salt and pepper.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes (roux). Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened. Stir in nutmeg, salt, and pepper.
  3. In a large bowl, combine the wilted spinach with the cream sauce. Mix well.
  4. Pour the spinach mixture into the prepared baking dish.
  5. Sprinkle the Gruyère and Parmesan cheese evenly over the spinach mixture. Scatter breadcrumbs on top.
  6. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown and bubbly.
  7. Let stand for 5-10 minutes before serving.