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Creamed spinach
With a Cheddar & oat crumble topping
Creamed spinach
Serves 10 as a side
Cooks In1H 20M
DifficultyNot too tricky
Nutrition per serving
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Ingredients
- 2 onions
- 2 cloves of garlic
- olive oil
- 2 teaspoons dried oregano
- 1 whole nutmeg , for grating
- 1 kg frozen chopped spinach
- 100 g unsalted butter , (cold)
- 100 g Cheddar cheese
- 100 g plain flour
- 100 g rolled oats
- 250 ml crème fraîche
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Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and finely chop the onions and garlic, then place in a large frying pan on a low heat with 2 tablespoons of oil and the oregano.
- Finely grate in half the nutmeg and fry gently for 10 minutes, or until soft but not coloured, stirring regularly.
- Add the spinach, turn the heat up to medium and cook down for 15 to 20 minutes, or until any liquid has evaporated.
- Meanwhile, roughly chop the cold butter, grate the cheese and place in a food processor with the flour, oats and a pinch of sea salt and black pepper. Pulse into a nice crumble texture (or rub together by hand), then remove to a plate.
- Put the cooked spinach mixture into the processor (there’s no need to clean it), then add the crème fraîche and blitz for 1 minute.
- Taste and season to perfection, then tip evenly into a baking dish (20cm x 30cm). Sprinkle over the crumble and bake for around 45 minutes, or until golden and bubbling.
Tips
If you prefer your creamed spinach to be textured rather than silky, simply skip the blitzing stage at step 6, and fold the crème fraîche through the spinach.
To get ahead, put this together a few days in advance, then simply keep it in the fridge until you’re ready to bake it. On the rare occasion that you have leftovers of this dish, it’s amazing dotted on pizza, or blobbed into an omelette or frittata.
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