Ingredients
- 8 ounces fresh spinach (or 8 ounces frozen spinach)
- 2 ounces butter
- Salt and freshly ground pepper to taste
- Pinch of grated nutmeg
- 1 ounce flour
- 1/2 pint milk (hot milk)
- 4 ounces grated gruyere cheese
How to Make
-
Step 1: Press the cooked spinach, chop finely and toss over a medium heat for 2 or 3 minutes until dry in 1 oz butter.
-
Step 2: Add the seasoning and a pinch of nutmeg.
-
Step 3: In a second pan, melt the remaining butter, work in the flour, add milk, and cook until thick, stirring briskly.
-
Step 4: Add the spinach and simmer for 5 minutes.
-
Step 5: Remove from the heat and beat in two thirds of the cheese, correct the seasoning, put a tablespoon of filling centrally on each pancake, roll up and place in a buttered ovenproof dish.
-
Step 6: Cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.