Creamy Baked Spinach
Mozzarella
A rich, comforting baked spinach casserole featuring tender greens folded into a velvety homemade white sauce, finished with a golden, bubbly mozzarella crust.
This classic creamy baked spinach transforms simple greens into a luxurious side dish. By quickly blanching and thoroughly squeezing the spinach, it maintains a vibrant color and prevents the dish from becoming watery. A scratch-made roux enriched with milk and heavy cream forms the silky base, while a thick layer of melted mozzarella provides the perfect savory, golden finish.
Ingredients
- 500 g fresh spinach
- 30 g butter
- 2 tbsp all-purpose flour
- 150 ml milk
- 50 ml heavy cream
- 1 tsp chicken bouillon powder
- a pinch white sugar
- 150 g grated mozzarella cheese
- to taste sea salt
Instructions
- 1Blanch the spinach
Bring a pot of water to a boil. Carefully place the raw spinach leaves into the hot water. Allow them to blanch briefly for about 20 seconds, just until wilted but still bright green.
Tip: Do not overcook the spinach, as it will lose its vibrant color and become mushy. - 2Remove the blanched spinach
Using a pair of tongs, carefully lift the blanched spinach out of the boiling water after about 20 seconds. Transfer it immediately into a bowl of cold water to halt the cooking process.
Tip: Shocking the spinach in cold water preserves its bright green color and stops it from overcooking and becoming mushy. - 3Squeeze out excess water
Remove the blanched spinach from the cold water bath. Using your hands, firmly squeeze the spinach to remove as much excess water as possible. This prevents the final dish from becoming watery.
Tip: Make sure to squeeze tightly; any leftover moisture can dilute the creamy sauce later. - 4Chop the spinach
Transfer the squeezed spinach to a clean cutting board. Using a chefs knife, chop the spinach finely. Set the chopped spinach aside for later use.
Tip: Chopping the spinach finely ensures it mixes evenly into the creamy sauce. - 5Melt the butter
Place a frying pan over medium heat. Add a block of butter into the heated pan and let it melt completely, preparing the base for your white sauce.
Tip: Use medium-low heat to melt the butter so it doesnt brown or burn. - 6Stir in the flour
Once the butter has fully melted, sprinkle the white flour into the pan. Stir the mixture continuously and evenly to combine the butter and flour into a smooth roux.
Tip: Cook the flour and butter mixture for a minute or two to cook off the raw flour taste. - 7Incorporate the milk
While continuously whisking the bubbling butter and flour roux, slowly pour in the milk in a steady stream. Keep whisking vigorously to ensure the liquid integrates smoothly into the base without forming any lumps.
Tip: Pouring the milk gradually while keeping the whisk moving is the secret to a perfectly silky and smooth white sauce. - 8Add the heavy cream
Once the milk is fully incorporated and the sauce begins to come together, pour in the heavy cream. Gently continue to whisk the mixture to blend the cream in, adding richness and a velvety texture to the sauce base.
Tip: Heavy cream adds a luxurious mouthfeel. Keep the heat at a moderate level to prevent the dairy from scorching or separating. - 9Season the sauce
Season the thickening cream sauce to taste with freshly ground sea salt and a pinch of chicken bouillon powder for an umami boost. You can also add a tiny amount of white sugar to perfectly balance the savory notes.
Tip: Taste your sauce after adding the seasonings. The chicken bouillon already contains some salt, so adjust the sea salt accordingly. - 10Thicken the white sauce
Continue to stir the mixture over the heat until it simmers and visibly thickens into a rich, creamy white sauce. Ensure the butter, flour, milk, and cream are fully incorporated into a smooth consistency.
Tip: Stir continuously to prevent the sauce from sticking to the pan or forming lumps. - 11Combine Sauce and Spinach
Take your previously squeezed and finely chopped spinach and place it in a bowl. Spoon the warm, thick white sauce generously over the top of the spinach, preparing the mixture to be folded together evenly.
Tip: Work quickly while the white sauce is still warm to make combining the ingredients much easier. - 12Mix spinach and white sauce
Pour the prepared creamy white sauce over the finely chopped blanched spinach. Use a spoon to mix everything together until the spinach is evenly coated with the rich sauce.
Tip: Fold the ingredients gently from the bottom up to ensure every piece of spinach is enveloped in the creamy base. - 13Transfer to a baking dish
Spoon the creamy spinach mixture into an oven-safe ceramic baking dish. Make sure to transfer all the rich sauce into the dish for maximum flavor.
Tip: Choose a shallow dish so the cheese topping covers more surface area and melts evenly. - 14Flatten the mixture
Gently press and spread the creamy spinach mixture into an even layer inside the baking dish. This ensures the dish bakes uniformly and provides a flat surface for the cheese topping.
Tip: An even layer helps prevent the edges from drying out or burning before the center is fully heated. - 15Add mozzarella cheese
Sprinkle a generous layer of grated mozzarella cheese over the top of the flattened spinach mixture. Distribute it evenly to cover the surface completely for a perfect cheesy crust.
Tip: You can mix in a little Parmesan cheese with the mozzarella for a sharper, more savory flavor profile. - 16Bake the dish
Place the baking dish into a preheated oven and bake at 180°C for about 8 minutes. Bake until the cheese is completely melted, bubbly, and slightly golden brown on top. Carefully remove from the oven and serve hot.
Tip: Keep an eye on the cheese during the last few minutes to ensure it reaches your desired level of browning.
