Spinach, softly set eggs and a thin layer of cheese sauce: this Florentine bake is simple, with just enough creaminess and a golden-brown crust. Serve it with bread to mop up the sauce and egg yolks.
Spinaci alla fiorentina is all about spinach and eggs, baked in the oven and often finished with béchamel and cheese. The name refers to Florence, but recipes vary: sometimes the spinach is served on its own, while other versions are baked with eggs and sauce until golden. Here, the spinach and eggs come together in a simple main course. The French term Mornay sauce means béchamel with cheese; in this version, Parmesan gives the sauce a savoury, salty flavour.
Fresh spinach shrinks considerably: 600 grams may seem like a lot, but once cooked it makes a modest layer. In the Netherlands, spinach is widely available in spring and autumn, though you can find it in shops all year round. Wilt it in batches, then squeeze it out well. This last step is important: any water left behind will make the baking dish watery and thin the sauce. Roughly chop the spinach so you can easily make small wells for the eggs.
The sauce doesn’t need to be thick. A thin béchamel made with butter, flour and milk coats the spinach without hiding the eggs. Stir in the Parmesan off the heat so it melts into the sauce without needing to cook it for long. A pinch of nutmeg pairs well with spinach and makes the sauce aromatic, while black pepper adds a little bite. Bake the dish until the egg whites are set and the sauce has golden-brown spots. The yolks may still be soft; for firmer yolks, bake it a little longer.
If fresh spinach isn’t available, use frozen leaf spinach: thaw it completely and squeeze out the moisture thoroughly before adding it to the dish. Pecorino can replace the Parmesan, but it’s saltier, so taste the sauce before adding extra salt. Serve the dish straight from the oven with crusty bread and, if you like, a simple green salad. Store leftovers covered in the refrigerator and reheat them until piping hot all the way through; the eggs will cook further as they warm up.
Preheat the oven to 200 °C. Lightly grease a baking dish of about 20 x 25 cm with a little of the butter.
Wilt the spinach in batches in a large frying pan over medium heat. Transfer it to a colander and leave to drain briefly. Then squeeze out as much moisture as possible and roughly chop the spinach.
Melt the remaining butter in a saucepan. Stir in the flour and cook, stirring, for 1 minute without letting it colour. Gradually pour in the milk, whisking constantly. Simmer gently for 3–4 minutes until you have a thin, smooth sauce. Remove from the heat and stir in 35 g Parmesan, the nutmeg, salt and black pepper.
Spread the spinach in the baking dish and make four wells. Crack an egg into each well. Spoon the sauce over the spinach and around the eggs, leaving the yolks mostly uncovered. Sprinkle the remaining Parmesan over the sauce.
Bake the dish for 12–15 minutes, until the egg whites are set and the sauce has golden-brown spots. Serve immediately.
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