In Greek: γλώσσα με σπανάκι, pronounced GLOH-sah meh spah-NAH-kee
Fillet of sole on a bed of spinach, baked in a cheese bechamel sauce. This is a delicious and beautiful dish. Choose an oven-to-table baking dish for a lovely presentation.
Who's cooking in the photo? Chef William creates recipes for Alcatraz Seafoods.
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 2 pounds of spinach, washed and coarsely chopped
- 2 1/2 tablespoons of unsalted butter
- 10 fillets of sole
- 2-3 tablespoons of flour
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of pepper
- 1 recipe of basic bechamel sauce (see below)
- 1/2 cup of Greek graviera cheese, grated (or pecorino)
- 1-2 tablespoons of melted butter
Preparation:
Add the spinach to a pot of boiling water for 2 minutes. Transfer to a colander and set aside to drain.
Melt butter in a frying pan, lightly flour and season the sole with salt and pepper, and fry until golden. Set aside.
Preheat oven to 350°F (175°)C.
Make the béchamel sauce, and stir in half the cheese until smooth.
Divide the béchamel into two equal parts. Mix half with the drained spinach. Lightly butter a ceramic or glass baking dish and cover the bottom evenly with the spinach. Place the fillets of sole on top (to fit in one layer), and cover evenly with the remaining béchamel. Sprinkle the top with the remaining cheese, and drizzle 1-2 tablespoons of melted butter on top.
Bake at 350°F (175°)C for 20 minutes or until the top is golden and forms a crust.
Yield: serves 5 (2 fillets of sole per person)
Wine pairing: Serve with a dry white wine.