Florentine Recipe: Make Authentic Italian Spinach Florentine in 30 Minutes

Nothing feels more comforting than recreating a classic Italian dish right at home. Spinach Florentine is not only a simple and quick meal, but it also carries a deep sense of tradition.

This delightful blend of tender spinach, eggs, and creamy béchamel sauce transports you straight to the heart of Florence, offering a taste of Italy’s vibrant culinary heritage. The best part? You can whip up this delicious, healthy dish in just 30 minutes, making it perfect for a weeknight dinner or a weekend brunch.

Florentine recipes have an air of elegance despite their simplicity. Named after Florence, this cooking style, especially when combined with spinach, is deeply rooted in Italy’s culinary history. Let’s make an authentic Spinach Florentine that will bring warmth to your table and keep your family coming back for seconds.

What Is Florentine?

Florentine refers to a style of cooking that originated in Florence, Italy. The term typically involves dishes that feature spinach as a core ingredient. A Florentine dish can be made with chicken, fish, or eggs, but spinach is the defining element that gives the recipe its distinct flavor. For many, this is a staple Italian vegetarian option, loved for its simplicity, health benefits, and rich taste.

While other variations like Chicken Florentine or Eggs Florentine are popular, today we focus on Spinach Florentine, which balances nutrition and indulgence. The blend of sautéed spinach, eggs, and creamy béchamel sauce is a light yet filling meal that captures the essence of Florence’s culinary heritage.

Ingredients for Spinach Florentine

For this authentic recipe, we stick to fresh, simple ingredients that deliver incredible flavour:

• 400 g fresh spinach (frozen can also be used, but be sure to thaw and drain it well)
• 2 large eggs
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• ½ teaspoon freshly grated nutmeg
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 30 g Parmesan cheese, freshly grated
• 200 ml béchamel sauce (or an alternative creamy sauce)

These ingredients are easy to find, budget-friendly, and packed with flavour. The spinach, rich in vitamins, pairs perfectly with the creamy béchamel, creating a comforting, satisfying dish that can be whipped up in no time.

Step-by-Step Guide: How to Make Spinach Florentine in 30 Minutes?

1. Preheat your oven to 180°C (350°F). This ensures the oven is hot and ready when you need to bake the assembled dish.

2. Gather and prep all ingredients. Wash the spinach thoroughly, chop the onion and garlic, and grate the Parmesan cheese. If you’re making your own béchamel sauce, have the ingredients ready.

3. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 3-4 minutes).

4. Gradually add the fresh spinach, stirring constantly. Season with a pinch of salt, pepper, and the grated nutmeg. Continue stirring until all the spinach wilts and most of the moisture evaporates (about 5-7 minutes). Remove the pan from the heat and set the spinach aside.

5. In a separate saucepan, melt butter over medium-low heat. Whisk in flour to form a roux, cooking for 1-2 minutes to remove the raw flour taste.

6. Slowly pour in warm milk, whisking continuously to avoid lumps. Continue stirring until the sauce thickens (about 5 minutes). Season with salt, pepper, and a pinch of nutmeg, then stir in the Parmesan for extra richness. Once done, set aside.

7. In a medium-sized oven-safe dish, spread the cooked spinach evenly across the bottom. Create small wells (indentations) in the spinach for the eggs.

8. Carefully crack an egg into each well, taking care not to break the yolks. Pour the béchamel sauce over the spinach and eggs, ensuring the sauce covers the spinach but doesn’t completely submerge the eggs. Sprinkle a little Parmesan on top for a golden finish.

9. Place the dish in the preheated oven and bake for 15-20 minutes, or until the eggs are just set but still slightly runny in the centre. If you prefer firmer eggs, leave it in for an additional 5 minutes.

10. Once baked to perfection, remove the dish from the oven and let it cool slightly before serving.

Final Touch: Before serving, you can garnish your Spinach Florentine with an extra sprinkle of Parmesan cheese or a drizzle of olive oil. This dish pairs beautifully with crusty Italian bread to soak up the creamy sauce.

Cooking Tips for Perfect Spinach Florentine

• Avoid Overcooking Spinach: Spinach can release excess water when cooked too long, making the dish soggy. Be sure to sauté it just until wilted and drain any excess moisture before baking.
• Béchamel Variations: If you want a lighter dish, you can replace béchamel sauce with a simple cream sauce or even use ricotta for a healthier twist.
• Customize Egg Texture: The baking time for eggs can be adjusted to your preference. For soft yolks, stick to 15 minutes. For firmer eggs, extend the cooking time slightly.

Nutritional Benefits of Spinach Florentine

Aside from being a delicious comfort dish, Spinach Florentine is packed with nutrients essential for a balanced diet:

This dish can easily be adapted to fit different dietary needs. By adjusting the béchamel sauce or cheese, you can reduce calories and fat while still enjoying a rich, flavourful meal.

Mary Berry Florentine Recipe

Here’s a high-level summary of Mary Berry’s Florentine Recipe instructions based on her popular baking style:

1. Preheat the Oven to 180°C (160°C fan) and line a baking sheet with parchment paper.
2. Prepare the Florentine Mixture by combining butter, sugar, and golden syrup in a pan over low heat until melted. Stir in flour, then add your choice of dried fruits (such as glacé cherries and sultanas) and flaked almonds.
3. Shape the Florentines: Drop small spoonfuls of the mixture onto the baking sheet, spacing them out to allow for spreading.
4. Bake for about 8-10 minutes until the edges are golden brown.
5. Melt chocolate (usually dark) coats the base of the cooled Florentines. Create wavy lines with a fork for a decorative finish.

Common Mistakes to Avoid When Making Florentine

• Soggy Spinach: Always drain the spinach thoroughly after cooking to prevent excess moisture from affecting the texture of the dish.
• Overcooking Eggs: Watch the eggs carefully as they bake. They can go from soft-set to fully cooked in just a few minutes.
• Not Seasoning the Sauce: Béchamel is a simple sauce, but it requires proper seasoning to shine. Add salt, pepper, and a pinch of nutmeg to elevate the flavour.

Serving Suggestions for Florentine

This dish works beautifully as a main course or as part of a larger spread. Here are some pairing ideas:

• A crisp, chilled white wine, such as a Pinot Grigio or Sauvignon Blanc, complements the creaminess of the béchamel.
• Serve it with a side of toasted garlic bread or rustic Italian loaf to soak up the sauce.
• A simple green salad dressed with lemon and olive oil balances the richness of the dish and provides a refreshing contrast.

Conclusion

Spinach Florentine is a beautiful balance of elegance, nutrition, and flavour, perfect for any meal of the day. Whether you’re a fan of traditional Italian cuisine or just looking for an easy and wholesome dish, this recipe delivers on all fronts. Quick to prepare, this Italian classic will become a go-to favourite in your kitchen.

Frequently Asked Questions (FAQs)

Can I use frozen spinach instead of fresh spinach?

Yes, frozen spinach works well in this recipe. Just be sure to thaw it completely and drain any excess water to avoid making the dish soggy.

How do I prevent my Florentine from becoming soggy?

Cook the spinach just until wilted and drain it thoroughly. You can also bake the dish uncovered to help evaporate any excess moisture.

What is the difference between Eggs Florentine and Eggs Benedict?

Eggs Florentine features spinach instead of ham and is topped with a béchamel sauce, while Eggs Benedict uses ham and hollandaise sauce.

Can I add meat to this recipe?

Yes! Sautéed chicken, crispy bacon, or smoked salmon are all great additions to Spinach Florentine, making it heartier while still preserving the essence of the dish.

Can I prepare spinach for Florentine ahead of time?

Yes, you can prepare the spinach and sauce ahead, store them separately, and then assemble and bake just before serving.

What are good alternatives to béchamel sauce in this recipe?

If you want a lighter alternative, try a simple cream sauce or even replace the béchamel with ricotta cheese for a different texture.

How do I make this dish gluten-free?

Simply swap the flour in the béchamel for cornstarch or a gluten-free flour alternative, or skip the sauce altogether and serve it with a simple cream or cheese topping.

Florentine Recipe

Freya

Spinach Florentine is a beautiful balance of elegance, nutrition, and flavour, perfect for any meal of the day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Appetizer

Cuisine Mediterranean

Servings 20 biscuits

Calories 230 kcal

Ingredients

  

• 400 g fresh spinach frozen can also be used, but be sure to thaw and drain it well
• 2 large eggs
• 1 medium onion finely chopped
• 1 garlic clove minced
• ½ teaspoon freshly grated nutmeg
• 1 tablespoon olive oil
• Salt and pepper to taste
• 30 g Parmesan cheese freshly grated
• 200 ml béchamel sauce or an alternative creamy sauce

Instructions

 

• Preheat your oven to 180°C (350°F). This ensures the oven is hot and ready when you need to bake the assembled dish.
• Gather and prep all ingredients. Wash the spinach thoroughly, chop the onion and garlic, and grate the Parmesan cheese. If you’re making your own béchamel sauce, have the ingredients ready.
• In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 3-4 minutes).
• Gradually add the fresh spinach, stirring constantly. Season with a pinch of salt, pepper, and the grated nutmeg. Continue stirring until all the spinach wilts and most of the moisture evaporates (about 5-7 minutes). Remove the pan from the heat and set the spinach aside.
• In a separate saucepan, melt butter over medium-low heat. Whisk in flour to form a roux, cooking for 1-2 minutes to remove the raw flour taste.
• Slowly pour in warm milk, whisking continuously to avoid lumps. Continue stirring until the sauce thickens (about 5 minutes). Season with salt, pepper, and a pinch of nutmeg, then stir in the Parmesan for extra richness. Once done, set aside.
• In a medium-sized oven-safe dish, spread the cooked spinach evenly across the bottom. Create small wells (indentations) in the spinach for the eggs.
• Carefully crack an egg into each well, taking care not to break the yolks. Pour the béchamel sauce over the spinach and eggs, ensuring the sauce covers the spinach but doesn’t completely submerge the eggs. Sprinkle a little Parmesan on top for a golden finish.
• Place the dish in the preheated oven and bake for 15-20 minutes, or until the eggs are just set but still slightly runny in the centre. If you prefer firmer eggs, leave it in for an additional 5 minutes.
• Once baked to perfection, remove the dish from the oven and let it cool slightly before serving.

Keyword florentine recipe