Spinach and Taleggio Flan

Name: Spinach and Taleggio Flan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Spinach 16.67 cups; Grana Padano PDO cheese to grate 3.5 oz; Pine nuts 2 tbsp; Eggs 4; Whole milk 1 spoonful; Nutmeg to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Taleggio cheese 7 oz; Whole milk 0.67 cup

it es br de fr

464

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 464
Carbohydrates g 7.6
of which sugars g 4.4
Protein g 32
Fats g 34
of which saturated fat g 15.84
Fiber g 2.7
Cholesterol mg 281
Sodium mg 1234

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Very low

PRESENTATION

The spinach and taleggio flan is this really, really loved appetizer from Northern Italy. You know, it is perfect when you want to serve something both refined and kinda unexpected. This recipe blends earthy greens with creamy cheese, creating a dish that's tender and packed with flavor. Taleggio, that famous soft cheese from Lombardy, melts right into the spinach—so so good—making a super moist filling. It holds its shape just enough to slice but feels like a savory custard.

And look, the subtle, slightly tangy note of the cheese pairs so well with the mild spinach—making each bite feel special. Presentation? Key. Italian cooks often serve these flans unmolded onto plates—looks great—with maybe a drizzle of cream or smooth sauce for an extra touch of style.

If you’re used to typical spinach and cheese combos, a taleggio flan like this is way, way better than the usual. Seriously. In regions like Piemonte and Lombardy, you’ll find sformato di spinaci in restaurants and homes. Why? Because it impresses. Other versions, like flan di porri with anchovy sauce, are just as creamy and rich. Shows off how Italian flans really play with flavors and textures.

What sets this spinach and cheese flan apart? Its golden exterior while staying soft inside. Offers a lovely contrast when sliced. And it works great as a starter or side, going perfectly with roasted meats, simple salads, or even just some good bread. Fans of a good savory flan with taleggio always come back to this recipe. Feels like a fancy Italian dinner but simple enough for every day.

The end result? A baked spinach and cheese dish that's classy and comforting—pretty much perfect for sharing with friends or making any evening feel special. Whether you’re hosting a gathering or just having a quiet dinner at home, this flan is sure to impress with its awesome mix of textures and flavors.

INGREDIENTS

464

Calories per serving

Ingredients for 4 flans: Spinach 16.67 cups (500 g); Grana Padano PDO cheese 3.5 oz (100 g) - to grate; Pine nuts 2 tbsp (20 g); Eggs 4; Whole milk 1 spoonful; Nutmeg to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

for the taleggio cream: Taleggio cheese 7 oz (200 g); Whole milk 0.67 cup (150 ml)

Preparation

How to prepare Spinach and Taleggio Flan

To make the spinach flan with taleggio cream, start with preparing the tart: clean 1, wash the spinach and dry them with a cloth 2. In a high-sided pot, place a drizzle of oil 3,

add the spinach 4 cover with the lid and cook for 4-5 minutes until they soften. Salt 5 and pepper to taste. Place the spinach in a fine mesh sieve, squeeze the spinach with the back of a spoon and let the excess liquid drip into a small bowl 6.

Now pour the spinach into a blender 7, add the whole eggs 8, the grated cheese 9,

the salt 10, season with a pinch of grated nutmeg 11, add the pine nuts 12

and finally the milk 13, turn on the blender to mix the ingredients until you get a creamy mixture 14. Butter 4 steel molds with a capacity of 1/2 cup 15 alternatively you can use disposable aluminum molds.

and line them with parchment paper, cutting a circle for the bottom and strips for the edge to fully cover the molds 16. Pour the spinach mixture with a ladle filling each mold to the edge 17. Now proceed with cooking: place the molds in a high-sided baking dish, pour water into the dish covering the molds by an inch or so 18. At this point, bake in a preheated static oven at 350°F for 25-30 minutes or in a convection oven at 320°F for 15-20 minutes.

In the meantime, prepare the taleggio sauce: cut the taleggio into pieces 19, pour the milk into a saucepan 20 heat over medium heat and add the taleggio pieces 21,

continue cooking until the cheese has melted 22. Check the cooking of the flan by inserting a toothpick 23, if it comes out dry it means the flan is ready. When cooked, remove the flans from the oven and let them cool slightly. Unmold the spinach flans simply by turning them over onto a cutting board or serving plate and serve them warm covered with the taleggio sauce 34.

Storage

Store the spinach and taleggio flan in the refrigerator for 2-3 days in an airtight container. It is possible to freeze the flans if fresh ingredients were used.