Creamed spinach with nutmeg and parmesan crust

Method

1. Preheat the oven to 200C/gas 6. Bring a large pan of water to the boil. Add the spinach and blanch for 1-2 minutes, drain, plunge into cold water and squeeze dry.

2. Heat the milk in a saucepan. Meanwhile, melt the butter in a heavy-based saucepan. Mix in the flour and gradually stir in the hot milk, stirring until the mixture thickens into a white sauce.

3. Stir in the spinach and season with freshly grated nutmeg, salt and freshly ground pepper, mixing well.

4. Place the spinach mixture into a rounded ovenproof dish and top with a layer of stale ciabatta breadcrumbs and then a layer of Parmesan cheese.

6. Sprinkle over the lemon zest, then top with the breadcrumbs and Parmesan cheese.

7. Bake for 15 minutes and serve warm from the oven.

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Ingredients

750g Spinach
400ml Milk
150g Butter
150g Flour
1 pinch freshly grated nutmeg
1 pinch salt and fresh ground black pepper
150g small ciabatta loaf, made into bread crumbs
200g finely grated Parmesan
0.5 lemon, zest

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