Semolina and Spinach Gratin

Ingredients for Semolina and Spinach Gratin

• 475ml whole milk

• 475ml water

• 2 tablespoons unsalted butter

• 2 teaspoons salt

• 130g semolina flour (pasta flour)

• 1 (275g) package frozen chopped spinach, thawed, squeezed dry

• 60g grated Parmesan cheese

• 3 large eggs (whisk in 1 at a time)

• 1/4 teaspoons ground nutmeg

• Salt and pepper

• 40g grated Parmesan cheese

How to make Semolina and Spinach Gratin

Preheat oven to 204°C.

Butter 11x7x2-inch glass or ceramic baking dish.

In large saucepan, bring to a boil milk, water, butter, and salt. Reduce heat to medium. Gradually whisk in semolina flour, then whisk until mixture is thick and smooth, about 5 minutes. Whisk in spinach, Parmesan cheese, eggs, nutmeg, salt, and pepper. Pour mixture into prepared baking dish; smooth top and sprinkle with 40g grated Parmesan cheese.

Bake gratin until puffed and golden, about 40 minutes. Cool 10 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.