Sformato di spanaci con fonduta


This is a spinach flan with cheese fondue that was part of a fabulous cooking course at Dindina Agriturismo in Neviglie, Italy.

Fondue Sauce
For each two servings:

  • 100 grams mild cheese, such as Fontina
  • milk, as needed
  • 1 egg yolk
  • salt
  • nutmeg, grated
  • four, as needed

Using your fingers, break the cheese into small pieces. Dust the pieces of cheese with flour. Place the cheese into a saucepan, cover with milk, and then simmer until all the cheese has disolved with the milk. Stir on a regular basis. Remove from the hear and then beat in the egg yolk. Grade in some nutmeg.


For each person:

  • 1 small cup of bechamel sauce
  • spinach, boiled and squeezed
  • 1 egg
  • salt and pepper to tate
  • Parmesan Cheese, grated

Place all incredients in a food processor. Pulse until smooth in texture.

Butter and dush with flour oven-proof small individual baking dishes. Fill each with the mixture. Place in a pan with water that goes about 1/4 to 1/2 way up the sides of the baking dishes. Bake in an over at 390 (F) for 15/20 minutes.

Sauté onions and zucchini in olive oil until just soft. Add crushed garlic, basil, salt and pepper and sauté a few more minutes. Remove from heat and cool.

In a separate bowl, beat eggs and milk. Add spinach, cheese, parsley and bread crumbs. Combine with zucchini mixture and placed in well greased baking dish.

Bake uncovered in 350 (F) oven for 30 to 40 minutes or until frittata is puffed and golden.




Chef Delphina and her son Matteo imparted a lot of knowledge of the art and the science of cooking at his cooking classes she conducts at her agriturismo in Negiglie, Italy. I still rank this cooking class at the Dindina Agriturismo one of the best value cooking classes I have taken. Delphina, toto Italiano, but with the help of her son Matteo we had a great day.

Karen, Glenn, Carmen, Chris makiong gnochie

It was a fun cooking class and one of the dishes that I really enjoyed was the Spinach Flans.

Spinach Flans