Spinach has a bad reputation. That’s unfair, and it’s mostly the fault of recipes that treat it like a vegetable you toss in a pan with a bit of butter and never speak of again. Here, the Comté-feta sauce changes everything — and your guests will never see this vegetable the same way again.
Ingredients :
- Spinach — The recipe calls for 750 g of cooked spinach. If starting fresh, plan for about 1.5 kg — they shrink like snow in the sun. Frozen portions? Works great, but thaw them in a colander and squeeze them really well by hand before adding. Residual moisture is the enemy of the sauce.
- Comté — Use Comté aged at least 12 months. The younger it is, the milder it is and lacks depth in a sauce. At 12 months, it has that toasted hazelnut flavor that changes everything. Grate it yourself — pre-grated Comté is coated with anti-caking agents that hinder melting.
- Feta — Use brine-cured feta, preferably Greek — not the block-style feta, which is much milder and sweeter. Real feta has an acidic, salty edge that contrasts with the Comté. Cut into small 5-8 mm cubes, it melts unevenly, leaving creamy pockets in the sauce. Don’t grate it.
- Heavy cream — Liquid, not thick. Thick cream doesn’t reduce the same way and can curdle when it meets the cheese. Preferably full-fat, 30% fat — low-fat versions don’t hold up as well to heat.
