Sformato di Spinaci: Italian Spinach Flan Recipe

Sformato di Spinaci is a classic Italian dish that blends the earthiness of spinach with the richness of eggs, Parmesan, and often béchamel or ricotta, creating a soft, savory flan that’s both comforting and refined. Typically served as a vegetarian appetizer or elegant side dish, this spinach sformato is gently baked until golden and then unmolded onto a plate — hence the name “sformato,” which means “unmolded” in Italian.

---

What Is Sformato di Spinaci?

A sformato is Italy’s answer to the soufflé — a baked savory custard or flan, made with vegetables (like spinach, zucchini, or cauliflower), eggs, cheese, and sometimes a creamy base like béchamel or ricotta. The texture is smooth and delicate, and the dish can be served warm or at room temperature.

Sformato di Spinaci highlights spinach's mild bitterness and natural sweetness, balancing it with creamy and nutty notes from cheese and milk. It’s an ideal starter or side for elegant dinners or holiday meals.

---

Why You’ll Love This Spinach Sformato

🥬 Nutritious and full of leafy greens

🧀 Creamy, cheesy, and satisfying

🍽️ Perfect as a light appetizer or side

🇮🇹 Elegant and authentically Italian

🧑‍🍳 Make-ahead friendly and great for guests

---

Ingredients

500g (1 lb) fresh spinach, washed and trimmed

2 tbsp olive oil or butter

1 small onion, finely chopped

2–3 tbsp flour (optional, for béchamel version)

250ml (1 cup) milk or ricotta

2 large eggs

1/2 cup grated Parmigiano Reggiano

Pinch of nutmeg

Salt and pepper to taste

Butter and breadcrumbs (for greasing ramekins)

🧑‍🍳 Optional: For a richer texture, use a light béchamel sauce as the base instead of ricotta.

---

How to Make Sformato di Spinaci

1. Preheat oven to 180°C (350°F). Butter ramekins or a loaf pan and coat with breadcrumbs.

2. Cook the spinach: Sauté the spinach in a large skillet with a bit of olive oil or butter until wilted. Let cool, squeeze out excess water, and chop finely.

3. Make the base:

   • If using béchamel: Sauté chopped onion in butter, stir in flour, then slowly whisk in milk. Cook until thickened.

   • If using ricotta: Mix ricotta directly with sautéed onions.

4. Combine the mixture: In a bowl, combine the spinach, béchamel or ricotta, beaten eggs, Parmesan, nutmeg, salt, and pepper. Mix until smooth and uniform.

5. Bake: Pour the mixture into the prepared ramekins or baking dish. Place in a larger pan with hot water (bain-marie) and bake for 30–40 minutes, or until set and lightly golden.

6. Unmold and serve: Let cool slightly, then gently unmold onto serving plates. Garnish with a drizzle of olive oil or a spoonful of tomato or cheese sauce if desired.

---

Serving Suggestions

Serve as a starter with a light cheese sauce or herbed yogurt on the side.

Pair with roasted meats, grilled fish, or vegetarian mains.

Garnish with microgreens, a dollop of ricotta, or a sprinkle of toasted pine nuts for extra flair.

---

Variations

🧀 Add cheese: Mix in grated fontina or taleggio for extra richness.

🌿 Herb it up: Add chopped basil, chives, or thyme for flavor depth.

🍄 Make it hearty: Add sautéed mushrooms or caramelized onions.

🥧 Serve in a crust: Turn it into a spinach tart by baking the mixture in a pastry shell.

---

FAQs

Can I use frozen spinach for Sformato di Spinaci?

Yes, just be sure to thaw it completely and squeeze out excess moisture before chopping.

Can I make it ahead of time?

Absolutely. You can prepare the mixture a day in advance and bake just before serving — or bake ahead and reheat gently.

Is it gluten-free?

It can be! Use gluten-free flour for the béchamel or skip the flour altogether and use ricotta as your base.

---

Final Thoughts

Sformato di Spinaci is a delightful blend of comfort and elegance, making it perfect for both weeknight dinners and holiday gatherings. With its velvety texture and gentle spinach flavor, this Italian spinach flan will quickly become a favorite on your table — simple, nourishing, and unmistakably Italian.