Preparation method:
Source: https://www.vkusnyblog.com/recipe/syrnyj-sous-so-shpinatom/
Notes on ingredients:
Spinach. In this recipe, I use frozen chopped spinach — it's the most convenient all-season option. Fresh spinach can also be used. To do this, remove the stems from the leaves and blanch the spinach itself. For fresh spinach, use 30% more by weight than the frozen amount.
Cheese. Almost any semi-hard cheese with a reasonably pronounced flavor is suitable — Gouda, Emmental, Edam, Cheddar, or even regular "Russkiy" cheese.
Milk. Fat content is not important in this case. If you want a slightly richer, velvety taste, you can replace the milk with 10% cream.
Flour. Use regular premium wheat flour with about 10% protein.
Butter. For this recipe, as well as for other sauces where flour is sautéed in butter, it’s better to use butter with at least 80% fat content. Alternatively, you can use clarified butter.
Let's proceed with cooking.
Prepare the béchamel sauce. Melt butter in a saucepan, add flour and stir well, then gradually pour in the milk (I usually whisk it in with a hand whisk), continuously stirring to prevent lumps, and cook until the sauce thickens.
Grate the cheese on a coarse grater. Add it to the hot sauce.
Mix well.
Combine the spinach with half of the sauce and blend with an immersion blender (if the spinach was chopped finely from the start, this step can be skipped).
Combine with the remaining sauce.
Season with salt to taste and stir.
Serve warm or fully cooled.
It’s best to keep this sauce covered with plastic wrap in direct contact for storage.
Enjoy your meal!
This cheese sauce with spinach recipe has been tested and prepared by Chef Tatyana Nazaruк, author of Delicious Blog.
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