Ingredients

• 1 kg spinach
• 750 g milk
• 170 g Grated Grana Padano Dop
• 80 g butter
• 60 g flour
• 3 slices of sandwich bread
• 2 onions
• 1 clove of garlic
• extra virgin olive oil
• nutmeg
• salt
• pepper

Wash spinach and dry them in a pan with 4 spoons of oil, the clove of garlic crushed with the peel and a pinch of salt for 2-3 minutes; squeeze them well and pat them with kitchen paper.
Peel the onions, slice them and dry them in a pan with 60 g of butter for 10 minutes. Add the flour, stir, then add the milk, season with salt, pepper and nutmeg and continue cooking for another 10-12 minutes, until the mixture begins to boil and thicken (bechamel).
Jumbled up spinach with béchamel sauce and add 100 g of grated parmesan, seasoning with salt and pepper.
Eliminate the edges to the slices of sandwich bread, cut it into pieces and blend it with 4 tablespoons of grated cheese.
Grease and sprinkle a baking dish (ø 20 cm) with grain; distribute the spinach to the béchamel, cover them with the cheese bread and complete with flakes of butter.
bake at 180 ° C for about 15 minutes.

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