Spinach Flan with Pecorino Cheese Sauce

Spinach Flan with Pecorino Cheese Sauce

By Elisa Cucini from Agriturismo il Molinello in Tuscany.

You might enjoy this recipe on our tours in Tuscany and other regions!


Ingredients for the flan for 4 people: 

  • 500 gr (1 and ½ cup) of boiled spinach, thoroughly squeezed
  • 1 cup of besciamelle (store-bought or see recipe below)*
  • 1 egg
  • salt and black pepper
  • butter and breadcrumbs for the individual cups
  • pecorino cheese sauce to be poured on the plate first with flan on top (see recipe below)**



  • Mince the spinach and mix it with besciamelle and 1 egg
  • Add salt and black pepper. Put the concoction into the individual flan cups previously coated with butter and sprinkled with breadcrumbs
  • Cook for 30 minutes at 360 F. ​


*Ingredients for besciamelle: 

  • 1/2 liter (2 cups) of milk
  • 50 gr (¼ cup) of butter
  • 50 gr (¼ cup) of flour
  • salt and black pepper



  • Over a medium flame, melt the butter in a small pot with flour, stirring continuously for a few minutes
  • Simultaneously, be heating the milk and then, very slowly, add this hot milk to your butter and flour mixture
  • Cover and cook for 15 minutes. Stir occasionally to ensure that your besciamelle does not get stuck
  • Keep stirring until it becomes quite thick.​


**Ingredients for Pecorino cheese sauce: 

  • 1/2 liter (2 cups) of cream
  • 250 gr (2 cups) of diced pecorino cheese (medium aged)
  • salt and black pepper



  • Over a medium flame, cook the cheese with the cream until completely melted and well mixed
  • Add salt and black pepper


Buon appetito!


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