Venetian style spinach

Venetian style spinach

Ingredients for 4 people:

Spinach 1 kg

tomatoes 800g

5 anchovy fillets

grated Parmesan cheese 25 gr

butter 10g

margarine (to grease)


2 tablespoons of olive oil

salt and pepper.


Clean and wash the spinach then boil them in a pot with boiling water for 6 minutes; drain them well and keep aside.

Rid tomatoes from seeds and outer skin then chop coarsely.

In a pan put to heat the oil, add the tomatoes and cook for about 5 minutes, stirring often then season with salt and pepper and sprinkle with a pinch of oregano.

Grease with margarine a baking dish then create a layer of spinach, season with salt and pepper and overlay a layer of tomatoes.

Finally settle above the anchovies split in half lengthwise, sprinkle with grated cheese and finish with a few flakes of butter.

Place the pan on the middle shelf of the preheated oven and let gratin at 240 ° C for about 8 minutes.

Serve hot directly into the cooking pot.

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