CREAMED SPINACH WITH FROZEN SPINACH RECIPES

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4. 2. 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. 3. Finely grate in half the nutmeg and fry gently for 10 minutes, or until soft but not coloured, stirring regularly. 4. Add the spinach, turn the heat up to medium and cook down for 15 to 20 minutes, or until any liquid has evaporated. 5. 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. 6. 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. 7. 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.

Steps:

• Cook the spinach. Bring a 4-quart pot of salted water to a boil. Add the spinach in large handfuls until all the spinach is added, and cook for 15 seconds.
• Drain and cool the spinach. Drain the pot of spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Shake as much of the water off the spinach as you can by shaking the colander.
• Dry the spinach. Using your hands, press the spinach against the sides of the colander in large handfuls, squeezing to remove as much excess moisture as possible. Set aside to drain further while making the cream sauce.
• Make the cream sauce. Melt the butter in a medium frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring frequently, for 3 minutes. Stir in the half-and-half. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes. Reduce the heat to low and continue cooking until the sauce is thickened, about 2 minutes more.
• Add the cheese and spinach. Stir in the cheese, nutmeg, mustard, cayenne, salt, and pepper. Add the spinach and mix well. Keep warm over very low heat.