Skip to main content
Epicurious
Bon Appétit

Semolina and Spinach Gratin

3.7

(13)

Image may contain Pie Food Dessert Cake Tart and Plant
Semolina and Spinach GratinPornchai Mittongtare

IMPROV: For a milder, creamier version, use a blend of Parmesan and Fontina instead of all Parm. (Semolina flour is sold at some supermarkets, Italian markets, and specialty foods stores.)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 cups whole milk
2 cups water
2 tablespoons unsalted butter
2 teaspoons salt
1 cup semolina flour (pasta flour)
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1/2 cup grated Parmesan cheese
3 large eggs (whisk in 1 at a time)
1/4 teaspoon ground nutmeg
Salt and pepper
1/3 cup grated Parmesan cheese

Preparation

  1. Step 1

    Preheat oven to 400°F.

    Step 2

    Butter 11x7x2-inch glass or ceramic baking dish.

    Step 3

    In large saucepan, bring to a boil milk, water, butter, and salt. Reduce heat to medium. Gradually whisk in semolina flour, then whisk until mixture is thick and smooth, about 5 minutes. Whisk in spinach, Parmesan cheese, eggs, nutmeg, salt, and pepper. Pour mixture into prepared baking dish; smooth top and sprinkle with 1/3 cup grated Parmesan cheese.

    Step 4

    Bake gratin until puffed and golden, about 40 minutes. Cool 10 minutes before serving.

TagsGratinSemolina FlourFlourSpinachLeafy GreensVegetableOnionRoot VegetableSideDinnerNut FreeVegetarianOven BakeBon Appétit
Read More
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
7UP Cake With Lemony Glaze
A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.