Baked Spinach

Horneado espinacas
Far from employ gimmicky with baked recipes created with creams agrias or others, on this occasion, we are committed to the development "of a lifetime" of a baking created with sauce béchamel.
This type of preparations allow many ingredients, mostly vegetables, and now you'll see how to make a tasty, simple and super economic baked spinach and artichoke.
As in almost all recipes, it is recommended that you seek and buy fresh vegetables. Some spinach and fresh artichokes are much better than frozen or canned vegetables. They tend to leave a bitter taste and not have that intensity of 100% of the properties and the taste of the fresh.
These delicious vegetables are easy to clean. Spinach would simply have to cut the stem and chop the rest. and artichokes them remove the hard outer leaves (two layers) and chop them.
You can serve the baked spinach and artichoke in a lunch or a dinner, as a main dish or as an accompaniment to meat, for example.
Let's see how to complete this baked spinach and artichoke.

Baked Spinach and artichoke

alcachofas gratinadas


  • Servings: 8
  • Total time: 1 hour


  • 6 tablespoons unsalted butter
  • 1/4 cup flour
  • 2 cups whole milk
  • Salt
  • A pinch of cayenne pepper
  • A pinch of nutmeg
  • 1/2 cup plus 3 tablespoons freshly grated Parmesan cheese
  • 1 medium onion, chopped
  • 1 bunch of fresh spinach
  • 3 cloves garlic minced
  • 500 g of fresh artichokes
  • 1 teaspoon dried thyme


Set an oven rack to the middle position and Preheat to 200 ° C.
Clean vegetables: spinach would simply have to cut the stem and chop the rest. and artichokes remove the hard outer leaves (two layers) and chop them.
We prepare the béchamel sauce
Melt 4 tablespoons butter in a medium saucepan over medium-low heat. When it is melted, remove a time from the heat. Add the flour and stir constantly for about 5 minutes or until the mixture has a golden brown color.
Add milk, mix and bring the liquid to a boil.
Cooking over low heat, stirring constantly for a few minutes or until the liquid is sufficiently thick to cover the back of a spoon.
Remove from fire and add the cheese, ½ teaspoon salt, nutmeg and cayenne pepper. Put to one side.
We prepare baking
In a large skillet, heat the remaining 2 tablespoons of butter over medium heat. Add the onion and cook until it has a texture that is soft and translucent, about 5 minutes. Add the spinach, garlic, the artichokes chopped, thyme and ½ teaspoon salt.
Cook stirring occasionally for 5 minutes more. Put the vegetables into a large bowl to mix.
Add the bechamel sauce to vegetables and mix until well combined.
Put the mixture in a source suitable for oven and sprinkle grated cheese.
Bake for 20 minutes or until hot and lightly golden on top.
pastel espinacas y patatas
Serve with slices of bread, and accompanied by a meat, if you've used the baked spinach and artichokes to garnish.
As you can see it is very easy to do. Béchamel sauce It is used for baked or au gratin to pastas like cannelloni, lasagne, etc., different vegetables and ingredients, such as: broccoli, cauliflower, potatoes, chicken breasts...
This sauce is great with any of these ingredients, to then put cheese over and Gratin.
As béchamel sauce is not, the star of croquettes, which are mixed together with chicken, beef, fish and any combination of unimaginable, to then be the Centre of a delightful croquettes, previously coated in flour, egg and bread grated and fried in plenty of oil.
Enjoy this simple and creamy dish.
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