• 1.5 kg fresh spinach
  • 400 ml double cream
  • 120 g parmesan
  • 2 eggs
  • pinch of nutmeg
  • salt, pepper


  • Begin by heating the oven to 190°C. Remove all the stalks from the spinach and rince in cold running water.
  • Beat the eggs together as for an omelette, then add the cream followed by the grated parmesan and the seasonings.
  • Blanch all the spinach in boiling salted water for around a minute then drain immediately and refresh under cold running water. Squeeze out the excess water and chop roughly on a chopping board. Incorporate into the egg and cream mix.
  • Choose a medium size oven dish and pour the mixture into it: place directly into the oven for 30 minutes.
  • When ready, serve immediately.