Vegetable Terrine

This is a dish inspired in an Italian recipe for a vegetable gratin. It can also be made with carrots, cauliflower or even pumpkin.

I use emmental type cheese, you can also try it with cheddar or Mozzarella.

• 300 gr spinach, chopped
• 2 eggs
• 25 gr butter
  
• 2 tbsp flour
• 200 ml milk
• 100 gr grated cheese
• salt and pepper
• good pinch of nutmeg
• 1tbsp Dijon mustard

Cook the spinach in a covered pan over gentle heat, for 2-3 minutes until just wilted. Set aside and prepare the sauce.
In a heavy based pan, melt the butter and add the flour. Stir to make a roux. Pour the milk slowly, stirring all the time to prevent lumps, until you have a thick bechamel sauce. Season with salt, pepper, a good pinch of nutmeg and a spoonful of mustard.
Add the grated cheese and the cooked spinach leaves.
Beat the eggs into the spinach mix. Stir until well combined.
Pour the spinach mixture into an ovenproof dish. Sprinkle with extra grated cheese; and bake in the oven at 180ºC for 35-40 minutes until cooked through and risen.