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Dijo Tomato tortilla baked with spinach and cheese Béchamel sauce
A simple recipe for a quick and healthy meal. Spinach and Feta cheese are a great combination – especially under a cover of fluffy Béchamel sauce
- 6 Dijo Tomato tortillas
- 2 tablespoons of cream
- 80 dag of fresh spinach(or 2 packs of frozen spinach)
- 15 dag of feta cheese
- nutmeg, salt, and pepper (a pinch of each)
- 1 crushed clove of garlic
- 2 tablespoons of butter
- 1½ tablespoon of flour
- ½ l of milk
- 10-15 dag of grated Gouda cheese
Step 1:
Wash the spinach, blanch it, drain it, and chop it (thaw the frozen spinach and also drain it well). Add diced feta cheese, cream, garlic, salt, and pepper – stir it together.Step 2:
Make a light roux from butter and flour. Stirring with a whisk, slowly pour cold milk in and heat until the sauce thickens. Put off the heat, stir with grated Gouda cheese, season to taste with nutmeg, salt, and pepper.Step 3:
Fill the Dijo Tomato tortillas with spinach, wrap them, and pack them tightly into a baking form (spread oil on the form beforehand) – pour the cheese Béchamel sauce onto the tortillas.
Step 4:
Bake the tortillas in an oven preheated to 180°C for about 30 minutes. Serve hot.
