Spinach with bechamel and Torta del Casar: recipe to take advantage of the cheese casing


These spinach with bechamel and Torta del Casar are the way to take advantage of every last crumb of Torta del Casar. I am a fan of this cheese and other similar ones, such as Torta de la Serena or Torta de Barros. When we run out, I refuse to throw away the carcass and I always take advantage of it in the same way: filling it with spinach with béchamel sauce and cooking it in the oven.

The idea of ​​use was given to me by a blogger friend who is overflowing with creativity in the kitchen. It all came up when I told him that I was terribly sorry that I had finished Casar's cake and that I was going to throw away the carcass. And so, as it came out of nowhere, she made me this suggestion that made me fall in love as soon as I heard her, because the ingredients that make up this dish combine perfectly: spinach with bechamel and Torta del Casar.


For 2 persons
  • Frozen spinach 100 g
  • Onion 75 g
  • Garlic clove 1
  • Extra virgin olive oil
  • Butter 25 g
  • Wheat flour 25 g
  • Milk 300 ml
  • Torta del Casar cheese only the carcass 1
  • Bread crumbs

How to make spinach with bechamel and Torta del Casar

Difficulty: Easy
  • Total time 45 m
  • Elaboration 10 m
  • Cooking 35 m

We start by preparing the spinach and, for this, we put them in a saucepan with a couple of tablespoons of water. We cover the saucepan and place it over the fire so that, at a low temperature, the spinach is defrosted while it cooks. It is important to control the time so that the water does not evaporate and the spinach clings to the base of the saucepan.

Once the spinach is ready, we remove them from the heat source and let them cool down. Then we drain them, taking small portions of spinach by hand and squeezing until no more juice comes out. When we have drained the spinach, we spread them on a cutting board and chop them with a knife. We booked.

On the other hand, we peel the onion and chop it finely. We do the same with the garlic clove. Heat a couple of tablespoons of oil in a frying pan and sauté the onion and garlic together, over very low heat. When they are transparent and begin to take color, add the spinach and stir until integrated. We booked.

Next, we prepare the bechamel sauce. In a large saucepan, melt the butter and, when it reaches temperature, add the flour. With the help of some rods, we stir so that the flour is diluted in the butter and toast it lightly, stirring without stopping, for a couple of minutes. We add the milk at once and stir with enthusiasm so that no lumps form. Cook over low heat for 15 minutes.

After this time, add the bechamel sauce to the spinach and stir until incorporated. Season lightly and without overdoing it, as the Casar cake shell is quite salty and will compensate for the salt flaw in the spinach with bechamel. Now we can also adjust the thickness of the spinach, adding milk little by little until we achieve the desired consistency, while we cook over low heat.

We place the Casar cake carcass in a clay pot of the same diameter (or similar) and fill it with the spinach with béchamel sauce. Sprinkle with breadcrumbs and bake at 200ºC for approximately 10 minutes or until the surface begins to brown. The Casar's casing releases grease, which accumulates on the surface. We can remove it using kitchen paper.

With what to accompany the spinach with bechamel and Torta del Casar

These spinach with bechamel and Torta del Casar are a perfect starter for two or even an aperitif whim for four to eat. Bucket and step back. The Casar carcass makes them very tasty and filling so, with just a few pieces of bread as accompaniments, we will have enough.

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