Cheddar & Spinach Recipe

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. When foaming subsides and butter stops sizzling, add 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is lightly golden and the raw flour smell disappears.

Add liquids

Gradually whisk in 1 1/2 cups whole milk and 1/2 cup chicken or vegetable stock, adding a little at a time to avoid lumps. Bring the mixture to a gentle simmer while whisking; it will thicken in 3–5 minutes.

Season base

Reduce heat to low and stir in 3/4 teaspoon salt, 1/2 teaspoon black pepper and 1/8 teaspoon freshly grated nutmeg. Cook 1 minute more, then remove from heat.

Wilt the spinach

While making the base, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 cloves minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add 6 cups packed fresh spinach in batches, tossing with tongs until wilted, about 2–3 minutes total. Transfer wilted spinach to a colander or sieve and press with the back of a spoon to remove excess liquid. Roughly chop and set aside.

Finish cheese sauce

Return the roux-based sauce (from the Base section) to low heat. Stir in 2 cups grated sharp cheddar cheese a handful at a time, stirring until fully melted and smooth. Stir in 1/4 cup grated parmesan for depth. Fold in the chopped, well-drained spinach, and add 1/2 teaspoon lemon zest. Taste and adjust seasoning with additional salt and pepper if needed.

Option A — Topping for pastry or tart

Preheat oven to 400°F (200°C). If using a puff pastry sheet or pie crust, lay it on a parchment-lined baking sheet. Spoon the spinach-cheddar filling onto the center, leaving a 1-inch border. Fold or crimp the edges as desired. Brush the exposed crust with the beaten egg. Sprinkle a little extra grated cheddar or parmesan on top if desired. Bake for 18–25 minutes until pastry is golden and filling is bubbly and set. Let rest 5 minutes before slicing.

Option B — Casserole or pasta topping

To use as a gratin-style side or to toss with cooked pasta: transfer the spinach-cheddar mixture to a greased 8x8-inch baking dish. Top with an additional 1/4 cup cheddar and a light sprinkle of parmesan. Optional: dot with small pieces of butter for a richer top. Bake at 375°F (190°C) for 15–20 minutes until bubbly and lightly browned.

Finish and serve

Remove from oven and let rest 3–5 minutes. Garnish with 2 tablespoons chopped fresh chives or parsley and cracked black pepper to taste. Serve warm.