Riverford Wicked Leeks
Spinach baked with double cream and Parmesan recipe image

Print Spinach baked with double cream and Parmesan

This is a simple and heavenly dish. Make it as a side to roasts, chops or fish. Or have it as a weeknight dinner with a poached egg and torn off pieces of crusty bread to soak up the creamy juices. You can add another cheese in place of Parmesan if you're vegetarian – a slightly smoky Swiss cheese would be good. Or sprinkle over some breadcrumbs before baking for a bit of crunch.


  • 200g spinach (or chard)
  • 1 egg, beaten
  • 200ml double cream
  • 1 tbsp Parmesan, grated
  • Salt & pepper


  1. Preheat oven to 150°C/Gas 2.
  2. Cook the spinach by gently wilting it in a pan with a little butter for about 5 minutes.
  3. Chop it into smallish strips, then mix it in with the beaten egg, Parmesan and season to taste.
  4. Bake in a gratin dish or pastry case for about 25 minutes, until just set.
want to cook with fresh ingredients? try one of our award winning veg boxes