4 cups of fresh spinach leaves - 280g
2 tablespoons of butter or margarine
2 tablespoons of all-purpose flour
3/4 cup of milk - 180ml
2 tablespoons of grated Parmesan cheese
A pinch of sweet paprika for dusting
15 pre-made tartlet shells - 110g
4 cups of fresh spinach leaves - 280g
2 tablespoons of butter or margarine
2 tablespoons of all-purpose flour
3/4 cup of milk - 180ml
2 tablespoons of grated Parmesan cheese
A pinch of sweet paprika for dusting
15 pre-made tartlet shells - 110g
Sauté the spinach leaves in a pan, covered, until they're wilted
Drain the excess liquid and chop the spinach coarsely
Melt the butter and cook the spinach for a few minutes
Add the flour and mix well
Add the milk and stir constantly until it thickens
Add the grated Parmesan cheese and season to taste with salt and black pepper
Fill the tartlet shells and dust with sweet paprika
Place them in a refractory dish or baking sheet and bake at moderate heat (180°C) preheated to warm well
Make 15 tartlets.
