{"id":3533,"date":"2025-05-27T15:21:05","date_gmt":"2025-05-27T15:21:05","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3533"},"modified":"2025-05-27T15:21:05","modified_gmt":"2025-05-27T15:21:05","slug":"sformato-di-spinaci-baked-spinach-in-a-creamy-parmesan-sauce","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/sformato-di-spinaci-baked-spinach-in-a-creamy-parmesan-sauce\/","title":{"rendered":"Sformato di Spinaci \/\u00a0 Baked Spinach in a Creamy Parmesan Sauce"},"content":{"rendered":"<p class=\"p1\"><strong><span class=\"s1\">Serves 4-6:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">700 g of baby spinach leaves, washed thoroughly <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 medium eggs<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">250-260 ml of double cream<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">75 g of grated Parmesan cheese <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">grated nutmeg<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">flaky sea salt <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">black pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">some butter for greasing <\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Cook the spinach in salted water for no longer than 1-2 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Drain very well and<span class=\"Apple-converted-space\">\u00a0 <\/span>leave to cool down a little (in the colander).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the spinach has cooled down enough to handle, squeeze all the water out using your hands &#8211; you may have to do it in batches. This is a very important step and make sure you do it properly, otherwise the <em>sformato<\/em> will turn watery. Roughly chop the spinach and set aside.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 200 C \/ 180 C Fan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Grease an ovenproof dish with some butter.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In a large mixing bowl whisk together the eggs, the cream and the Parmesan. Season with the nutmeg, salt and black pepper to taste. Stir in the chopped spinach.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Transfer the mixture to the prepared dish and place on the middle shelf of the preheated oven.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake for 40-50 minutes, the top should turn golden brown by then. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If you are using a large and shallow baking dish the <em>sformato<\/em> will cook through a bit quicker than indicated (I tend to use a deep oval baking dish), or, if you find that the spinach mix still feels too soft, keep it in the oven for a bit longer.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Serve warm (use a large metal spoon to cut through the crust to the moist creamy spinach underneath), with hunks of fresh crusty bread and a good crunchy mixed salad on the side.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If there is any <em>sformato<\/em> left, keep it in the fridge until needed, reheat on a medium heat &#8211;<span class=\"Apple-converted-space\">\u00a0 <\/span>covered with a sheet of aluminium foil.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4-6: 700 g of baby spinach leaves, washed thoroughly 2 medium eggs 250-260 ml of double cream 75 g of grated Parmesan cheese grated nutmeg flaky sea salt black pepper some butter for greasing Cook the spinach in salted water for no longer than 1-2 minutes. Drain very well and\u00a0 leave to cool down &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/sformato-di-spinaci-baked-spinach-in-a-creamy-parmesan-sauce\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Sformato di Spinaci \/\u00a0 Baked Spinach in a Creamy Parmesan Sauce&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3538,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[563,564,565,566,567],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3533"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3533"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3533\/revisions"}],"predecessor-version":[{"id":3540,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3533\/revisions\/3540"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3538"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3533"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}