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Semolina and Spinach Gratin

Semolina and Spinach Gratin

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6 Servings


  • 2 cups whole milk

  • 2 cups water

  • 2 tablespoons unsalted butter

  • 1 1/4 teaspoons salt

  • 1 cup

  • 1 10-ounce package frozen chopped spinach, thawed, squeezed dry

  • 5/6 cup grated Parmesan cheese, separated into 1/2 cup and 1/3 cup measurements

  • 3 large eggs (whisk in 1 at a time)

  • 1/4 teaspoon ground nutmeg

  • Salt and pepper

Recipe Preparation

Recipe by Maria Helm Sinskey


Photos by Pornchai Mittongtare

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Recipe Summary

  • 3 cups milk
  • 1 teaspoon kosher salt, or to taste
  • 1 ¼ cups semolina flour
  • 1 ¾ ounces freshly grated Parmigiano-Reggiano cheese
  • 2 large egg yolks
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 3 tablespoons melted butter
  • 1 pinch cayenne pepper
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to cover

Line a rimmed sheet pan with plastic wrap.

Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking.

Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.

Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter.

Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish.

With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle.

Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese.

Why we love this recipe

Many ancient cultures have a version of egg drop soup, used for centuries to fortify tired souls at minimal cost. Stracciatella alla Romana (sometimes called Italian egg drop soup or stracciatella soup), named for the little shreds of egg it contains, is the Roman incarnation.

In our version, baby spinach adds a modern and healthful twist and makes this soup a complete light meal with a piece of crusty whole-grain bread. You can't beat it for a quick lunch or dinner on a busy day.

I first published this recipe here in 2009. I've updated the post for clarity, but the recipe remains the same.

Recipe Summary

  • 1 large head cauliflower, broken into florets
  • 2 tablespoons butter
  • 2 large cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 ½ cups milk
  • 1 cup heavy whipping cream
  • ½ cup grated Parmesan cheese
  • 2 ounces grated fontina cheese
  • ¼ teaspoon salt
  • 1 pinch ground nutmeg
  • 1 pinch ground white pepper

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until crisp tender, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water to stop the cooking process. Drain well.

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over low heat. Add garlic cook and stir until soft and fragrant, about 1 minute. Whisk in flour until smooth, 1 to 2 minutes. Pour in milk and cream. Increase heat to medium and simmer, whisking frequently, until sauce starts to thicken, about 5 minutes. Bring to a boil continue to cook until sauce is thick, about 5 minutes.

Stir Parmesan cheese, fontina cheese, salt, nutmeg, and white pepper into sauce. Cook, whisking vigorously, until cheese is melted into the sauce, about 1 minute. Remove from heat.

Spread 1 cup of sauce on the bottom of a baking dish. Arrange cauliflower on top. Drizzle remaining sauce over the cauliflower, coating each floret.

Bake in the preheated oven until bubbling and lightly browned on top, about 10 minutes.

The dairy

Ricotta is, of course, the order of the day I love it in all its forms, but with such a plain dish, it’s worth buying some really good fresh stuff for this. Many recipes add grated hard cheese to the filling, too – usually grated parmesan, or grana padano in Boswell’s recipe. Bear in mind that if you want to make this dish strictly vegetarian, you’ll need to source a vegetarian alternative they’re widely available these days.

Some recipes, though not all, add eggs to the filling as well – or just yolks in the case of Caz Hildebrand and Jacob Kenedy’s The Geometry of Pasta – but I can’t see the point those without are just as good, and I think have a slightly softer, creamier texture.

Eggs or no eggs? Jacob Kenedy and Caz Hildebrand’s cannelloni.

Cabbage Spinach Stir Fry

In the middle of a week, when you are busy with office work, household chores, kids studies, grocery shopping, cleaning and other stuffs that keeps on piling, the last thing which comes to mind is making dinner. No more worries a side dish which can play many roles in your menu.

Cabbage spinach stir fry can be served as a side salad with your roast chicken or fish dinner. Or make some plain steamed rice in your rice cooker or pressure cooker and serve this along with rice. This stir fry has some indian seasoning in them which not only makes it super fragrant but adds nice crunch to the dish.

If you are into this type of recipes, you have to check my

This recipe can be considered as a power packed dish because of the nutrients from cabbage and spinach.

  • Cabbage Is Packed With Nutrients.
  • It May Help Keep Inflammation.
  • Cabbage Is Packed With Vitamin C.
  • It Helps Improve Digestion.
  • May Help Keep Your Heart Healthy.
  • May Lower Blood Pressure.
  • Could Help Lower Cholesterol Levels.
  • Cabbage Is an Excellent Source of Vitamin K.

Meanwhile spinach is one of the super food.

Spinach is rich in vitamins A, C and K, magnesium, iron and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress and reduce blood pressure levels among other health functions. Whether you like it or not, spinach is surely one veggie that you must include in your daily diet.


  • 200 grams Penne pasta
  • 1/8 cup Butter (Salted)
  • 1/4 cup Black olives
  • 2 Spinach , bunches, roughly chopped
  • 5 - 6 Artichokes , roughly chopped
  • 2 teaspoon Extra Virgin Olive Oil
  • 1 Onion , finely chopped
  • 2 cloves Garlic , grated
  • 1/8 cup All Purpose Flour (Maida)
  • 1 cup Milk
  • 50 grams Feta Cheese , or any other soft cheese
  • 1/2 teaspoon Dried oregano
  • Salt and Pepper , to taste

Recipe for Spinach Rice Au Gratin

This is a Recipe for preparing the famous upmarket restaurant style Spinach Rice Au Gratin at home. This ia a rich and filling preparation for the main course.

Preparation Time: 40 Minutes
Serves: 4 Persons

2 Cups Rice
3 Stock Cubes
2 Table spoon Butter
¼ Cup finely chopped Onion
3 Table spoon chopped Coriander leaves
1 ½ cups steamed spinach, finely chopped
3 Table spoon Butter
½ cup grated Cheese
1/3 cup Breadcrumbs
Salt and Pepper to taste

Clean and wash Rice. Soak in water for 15 minutes. Put rice to cook in four cups of water along with the stock cubes. Melt the butter in another pan and sauté the Onion until they change color. Add Coriander leaves, Sault, Pepper and Spinach. Stir and remove from heat.
When rice is cooked and the water absorbed, remove from heat and gently and carefully mix in spinach mixture. Put in a baking dish. Combine butter, Cheese and breadcrumbs, blending well with fingertips until well-mixed. Spoon evenly over Rice. Bake or grill in the Microwave for 7-8 minutes or until the top is golden.

Latest Recipes


Recipe: semolina pasta dough

Prep Time: 10 minutes + resting time

Keywords: pasta vegetarian semolina flour Italian

  • 100 g / 3.5 ounces semolina flour of good quality
  • A pinch of salt
  • 50 g / 1.75 ounces warm water

In a small bowl, weigh the flour, add the salt, then weigh the water. I recommend weighing both flour and water because the quantities involved are small. Using volume to measure the ingredients may lead to a significant error and if you are not familiar with how the dough feels, it would be difficult to correct it.

With a fork, spread the somewhat recalcitrant water through the flour. When there is no more free water, drop the fork in favor of your fingers, then use your hands. As you work the crumbly mix, you will see and feel it come together into a cohesive whole. The graininess persists for a while.

Empty the bowl onto your working surface, scraping well the bottom and side. Besides the shaggy dough, there will be some free flour. Start kneading the dough: push the dough away from you with their heel of your hand (given the small size of the dough, one hand will be enough), then with the help of the other hand gather it back toward you folding it on itself and turning it 90 degrees. Incorporate all the semolina flour. [You can watch my hands at work in this short video.]

Continue kneading the dough in the same way. You will see and feel the graininess give way to smoothness. You don't need to flour your working surface, as the dough will not stick to it.

Knead the dough until it is smooth and firm, 8-10 minutes. Let the dough rest for 30 minutes or so, well-covered (e.g., in a small ziplock bag or wrapped in plastic film) so it doesn't dry out.

Follow the chosen recipe to shape the dough.

For suggestions, visit the page on my blog where you can browse the complete collection of handmade pasta shapes, some of them of my own creation, a good number of them with accompanying video.

Our 25 Best Simple Greek Recipes

Matt Taylor-Gross

Greek cuisine is some of the finest of Mediterranean food. Who can deny the hearty comforts of a bowl of moussaka—the Greek eggplant casserole—or the unmatched snack-ability of tender, bite-sized dolma?

But finding great Greek food or creating a great Greek menu is not just about switching to Greek yogurt, mastering the meze spread, or putting feta on everything. From city to city and island to island, the lot of Greek cooking is full of unique techniques to master and mealtime traditions to uphold. One of our favorites? Learning how to make dolmas (true obsessives, like us, can even shell out for a dolma roller.

From to tzatziki, here are our very best simple Greek recipes to bring some of the country’s flavors and flair to your table.

Spicy Lamb and Grape Leaf Tarts With Orzo and Feta

These crustless tarts, adapted from Ana Sortun and Maura Kilpatrick’s book Soframiz, are inspired by a yogurt and semolina custard that is traditionally baked inside cooked grape leaves in Greece. The authors say that, even though the grape leaves aren’t rolled and filled cigar-style, the filled tarts are still a version of a dolma, a word that means “stuffed” in Turkish and Greek. “I love this version because the grape leaves get crispy and a little caramelized,” Sortun says. They work equally well in ceramic ramekins, fluted or non-fluted tart pans, muffin tins, or small cast iron baking dishes. Get the recipe for Spicy Lamb and Grape Leaf Tarts With Orzo and Feta »

Garides Saganaki (Shrimp with Tomatoes and Feta)

The Greek dish_ garides saganaki,_ a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloniki. Get the recipe for Garides Saganaki (Shrimp with Tomatoes and Feta) »

Sarikopitakia (fried mizithra cheese pastries)

These savory fried cheese pies are named for their spiral shapes. Sariki, a Turkish word meaning “turban,” is also the name of a traditional headdress still worn by Cretan men at celebrations. Get the recipe for Sarikopitakia (fried mizithra cheese pastries) »

Cretan Bean Stew with Spinach

Dark leafy greens are the predomi­nant vegetables in Crete, where more than 100 types grow and they are often paired with beans in sautés, stews, and pies. Get the recipe for Cretan Bean Stew with Spinach »

Layered Pumpkin and Cheese Gratin Squares (Boureki)

In Crete, boureki is a rich, layered dish typically consisting of potatoes and squash, often topped with a generous amount of cheese before baking. Boureki may be eaten at room temperature, but it is especially irresistible when the cheese is still warm. Get the recipe for Layered Pumpkin and Cheese Gratin Squares (Boureki) »

Cretan Cheese Pies with Thyme and Honey (Kalitsounia)

These traditional Cretan handheld cheese pies are often served as an Easter treat. Get the recipe for Cretan Cheese Pies with Thyme and Honey (Kalitsounia) » Get the recipe for Melitzanosalata »

Mastic Panna Cotta

This simple dessert is an excellent vehicle for showcasing the peculiar, piney flavor of mastic. Undissolved bits of the resin might get stuck in the sieve to clean, submerge the strainer in boiling water until the resin melts away. Get the recipe for Mastic Panna Cotta »

Roasted Goat with Potatoes and Onion

Goat’s milk is used widely in local cheeses. But this simple dish from Stelios Trilirakis of Dounias restaurant represents a traditional Cretan preparation of the meat, slow-roasted for hours in a clay pot over a wood-fired oven. Get the recipe for Roasted Goat with Potatoes and Onion »

Peppers Stuffed with Feta (Piperies Gemistes me Feta)

This meze is made in Macedonia with sweet Florina peppers, though Fresno or Anaheim chiles (the former being hotter than the latter) can be substituted. Get the recipe for Peppers Stuffed with Feta (Piperies Gemistes me Feta) »

Meatballs in Tomato Sauce (Keftedes me Saltsa Domata)

Get the recipe for Keftedes »

Greek Fried Cheese

With a bit of fire for show. Get the recipe for Greek Fried Cheese »

Flatbreads with Two Toppings (Laganes)

In Greece, these flatbreads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta. Get the recipe for Flatbreads with Two Toppings (Laganes) »

Greek Honey Cookies

Soaked in honey syrup and garnished with a spiced walnut mixture, these traditional Greek cookies are often served around the holidays. Get the recipe for Greek Honey Cookies » Get the recipe for Tyrokafteri » Dolmakadia, the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version is the most common. In the warmer months, try to find and use fresh grape leaves they are more tender and flavorful than the jarred types. Out of season, jarred leaves are a fine substitute (we prefer the Orlando brand). Greek Stuffed Grape Leaves With Rice and Herbs (Dolmadakia)

Greek New Year’s Bread (Vasilopita)

This Greek bread is traditionally baked for January 1st, the Greek Orthodox St. Basil’s saint’s day, but even in the days after January 1st, baking it is a fitting way to celebrate good things to come. Cinnamon gives the rich yet fluffy bread spicy warmth, while mastiha, a resinous spice, adds piney notes for depth. Get the recipe for Greek New Year’s Bread (Vasilopita) »

Greek Fish and Vegetable Soup

Adding eel to this traditional Greek fish soup lends body and flavor to the broth. Get the recipe Greek Fish and Vegetable Soup (Kakavia) »

Cucumber Yogurt Dip (Tzatziki)

Grated cucumber marries with chopped herbs and aromatics in this iconic Greek yogurt condiment. Get the recipe for Cucumber Yogurt Dip (Tzatziki) »

Greek Easter Soup

Artichokes and Fava Beans (Aginares Me Koukia)

Epiran Feta Tart (Alevropita)

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Greek Pasta Salad

Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad. Get the recipe for Greek Pasta Salad »

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