This dish contains the following allergens: Milk/Dairy, milk
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800g
baby spinach
2 tbsp
butter
1 tbsp
olive oil
1
onion, chopped
2
cloves of garlic, crushed
2 tbsp
plain flour
400ml
whole milk
100g
gruyère cheese, grated
3 tbsp
breadcrumbs
3 tbsp
parmesan or vegetarian hard cheese, grated
½ tsp
freshly grated nutmeg
salt and pepper
28oz
baby spinach
2 tbsp
butter
1 tbsp
olive oil
1
onion, chopped
2
cloves of garlic, crushed
2 tbsp
plain flour
400ml
whole milk
3oz
gruyère cheese, grated
3 tbsp
breadcrumbs
3 tbsp
parmesan or vegetarian hard cheese, grated
½ tsp
freshly grated nutmeg
salt and pepper
Utensils
Step 1
Place olive oil and butter in pot, select SEAR/SAUTÉ and set to MD:HI, select START/STOP to begin and allow butter to melt. Add onion to pot and cook until softened, approximately 10 minutes. Add garlic and cook for a further 2 minutes.
Step 2
Reduce temperature to MD, and sprinkle flour onto onions. Mix and cook for two minutes creating a roux. While stirring, very slowly add milk to roux, ensuring milk is mixed into the roux and roux is smooth. Add nutmeg and salt and pepper.
Step 3
Add spinach by the handful, stirring after each addition. Ensure spinach is completely wilted.
Step 4
Select START/STOP, and stir gruyère into spinach.
Step 5
Sprinkle breadcrumbs and parmesan onto the top of spinach mixture.
Step 6
Close crisping lid and Select GRILL, set time to 6 minutes. Check spinach after 4 minutes and if browned to your liking, serve immediately. If not continue cooking for 2 more minutes.
Place olive oil and butter in pot, select SEAR/SAUTÉ and set to MD:HI, select START/STOP to begin and allow butter to melt. Add onion to pot and cook until softened, approximately 10 minutes. Add garlic and cook for a further 2 minutes.
800g
baby spinach
2 tbsp
butter
1 tbsp
olive oil
1
onion, chopped
2
cloves of garlic, crushed
2 tbsp
plain flour
400ml
whole milk
100g
gruyère cheese, grated
3 tbsp
breadcrumbs
3 tbsp
parmesan or vegetarian hard cheese, grated
½ tsp
freshly grated nutmeg
salt and pepper
28oz
baby spinach
2 tbsp
butter
1 tbsp
olive oil
1
onion, chopped
2
cloves of garlic, crushed
2 tbsp
plain flour
400ml
whole milk
3oz
gruyère cheese, grated
3 tbsp
breadcrumbs
3 tbsp
parmesan or vegetarian hard cheese, grated
½ tsp
freshly grated nutmeg
salt and pepper
Step 2 of 7
Reduce temperature to MD, and sprinkle flour onto onions. Mix and cook for two minutes creating a roux. While stirring, very slowly add milk to roux, ensuring milk is mixed into the roux and roux is smooth. Add nutmeg and salt and pepper.
800g
baby spinach
2 tbsp
butter
1 tbsp
olive oil
1
onion, chopped
2
cloves of garlic, crushed
2 tbsp
plain flour
400ml
whole milk
100g
gruyère cheese, grated
3 tbsp
breadcrumbs
3 tbsp
parmesan or vegetarian hard cheese, grated
½ tsp
freshly grated nutmeg
salt and pepper
28oz
baby spinach
2 tbsp
butter
1 tbsp
olive oil
1
onion, chopped
2
cloves of garlic, crushed
2 tbsp
plain flour
400ml
whole milk
3oz
gruyère cheese, grated
3 tbsp
breadcrumbs
3 tbsp
parmesan or vegetarian hard cheese, grated
½ tsp
freshly grated nutmeg
salt and pepper
Step 3 of 7
Add spinach by the handful, stirring after each addition. Ensure spinach is completely wilted.
800g
baby spinach
2 tbsp
butter
1 tbsp
olive oil
1
onion, chopped
2
cloves of garlic, crushed
2 tbsp
plain flour
400ml
whole milk
100g
gruyère cheese, grated
3 tbsp
breadcrumbs
3 tbsp
parmesan or vegetarian hard cheese, grated
½ tsp
freshly grated nutmeg
salt and pepper
28oz
baby spinach
2 tbsp
butter
1 tbsp
olive oil
1
onion, chopped
2
cloves of garlic, crushed
2 tbsp
plain flour
400ml
whole milk
3oz
gruyère cheese, grated
3 tbsp
breadcrumbs
3 tbsp
parmesan or vegetarian hard cheese, grated
½ tsp
freshly grated nutmeg
salt and pepper
Step 4 of 7
Select START/STOP, and stir gruyère into spinach.
800g
baby spinach
2 tbsp
butter
1 tbsp
olive oil
1
onion, chopped
2
cloves of garlic, crushed
2 tbsp
plain flour
400ml
whole milk
100g
gruyère cheese, grated
3 tbsp
breadcrumbs
3 tbsp
parmesan or vegetarian hard cheese, grated
½ tsp
freshly grated nutmeg
salt and pepper
28oz
baby spinach
2 tbsp
butter
1 tbsp
olive oil
1
onion, chopped
2
cloves of garlic, crushed
2 tbsp
plain flour
400ml
whole milk
3oz
gruyère cheese, grated
3 tbsp
breadcrumbs
3 tbsp
parmesan or vegetarian hard cheese, grated
½ tsp
freshly grated nutmeg
salt and pepper
Step 5 of 7
Sprinkle breadcrumbs and parmesan onto the top of spinach mixture.
800g
baby spinach
2 tbsp
butter
1 tbsp
olive oil
1
onion, chopped
2
cloves of garlic, crushed
2 tbsp
plain flour
400ml
whole milk
100g
gruyère cheese, grated
3 tbsp
breadcrumbs
3 tbsp
parmesan or vegetarian hard cheese, grated
½ tsp
freshly grated nutmeg
salt and pepper
28oz
baby spinach
2 tbsp
butter
1 tbsp
olive oil
1
onion, chopped
2
cloves of garlic, crushed
2 tbsp
plain flour
400ml
whole milk
3oz
gruyère cheese, grated
3 tbsp
breadcrumbs
3 tbsp
parmesan or vegetarian hard cheese, grated
½ tsp
freshly grated nutmeg
salt and pepper
Step 6 of 7
Close crisping lid and Select GRILL, set time to 6 minutes. Check spinach after 4 minutes and if browned to your liking, serve immediately. If not continue cooking for 2 more minutes.
