Spinach Gratin

Provençal recipe featuring creamy spinach topped with bread crumbs.

Yield: 4-6 servings

Time: 45 minutes


  • large pot with lid
  • 10-inch pie plate or 8-inch square baking dish
  • colander
  • wooden spoon
  • large bowl


  • 1½ to 2 Q water
  • 2 T plus 1 t olive oil, divided
  • 2 pounds fresh spinach
  • 1 T flour
  • ¼ c vegetable broth
  • ¼ c parsley, minced
  • 2 cloves garlic, minced
  • salt
  • pepper
  • 2 T bread crumbs


Fill the pot with water, cover, and set on stove to boil.

Meanwhile, use the t oil to grease the pie plate, and remove the stems from the spinach.

Preheat oven to 425.

Place colander in sink, add half of the spinach, and slowly pour half of the boiling water over it as you stir the spinach to help it all wilt. Press the spoon into the spinach to remove as much water as possible, then transfer the spinach to a cutting board. Repeat with the rest of the spinach and boiling water.

Chop the spinach and place in boil. Stir in flour, then add broth, parsley, 1 T oil, garlic, salt, and pepper and mix well.

Spread into the pie plate, top with bread crumps, and drizzle with the last T of oil.

Bake for 20 minutes until golden brown.

Serve hot.


The Mediterranean Vegan KitchenAdapted from the recipe for “Provençal spinach gratin” in The Mediterranean Vegan Kitchenread my review.

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Spinach gratin