The béchamel sauce is the perfect companion for meat and vegetables. It is the basic ingredient of such dishes like lasagna or gratins. The creamy sauce fits perfectly with the bitter-sweet notes of spinach.
Cook time: 40 minutes
Cook time: 1 hour
- 15 oz Puff pastry (pâte feuilletée)
- 10 oz Spinach
- 3-4 oz Speck (bacon cubes) or smoked salmon
- 1 Egg
- 500 ml milk
- Flavour – 3 tablespoons
- Butter – 3 tablespoons
- Preheat oven to 220 degrees
- Wash and cut into ribbons spinach. Remember that during the cooking it will loose its volume.
- Fry the bacon cubes in a pan.
- Prepare bechamel sauce:
- Heat slowly milk in a saucepan. Do not boil it!
- melt butter in a separate saucepan over medium heat
- add flavour to butter (same quantity as butter) and start stirring it with a whisk until you receive a creamy paste. It is the basis of your sauce and should have a light yellow color.
- You will prevent lumps in your sauce by using a whisk and low or medium heat.
- add a sip of the milk to the saucepan with the butter-flavour mixture and whisk fast
- add the rest of the milk, heat the sauce and keep stirring it until it will become creamy
- add salt and nutmeg
- In a bowl mix spinach, bechamel sauce, speck cubes and 1 egg.
- Prepare the baking form. My advice is to use a large form, for example 30 cm x 35 cm. The spinach pie after the cooking should be max 3 cm high, as the bechamel sauce with spinach has a soft consistency – use the form that is max 4 cm high, but large.
- Put the baking paper into the form and the puff pastry on it.
- Remember to put the puff pastry also on the board of the form.
- Spread the spinach-bechamel sauce on the pastry.
- Cook ca. 15-20 min in 220 degrees.