Spinach Purée

Classic French Creamy Spinach Purée with soft cheese, crème fraîche, or Béchamel sauce usually give this spinach recipe its creamy richness, but you can try this quick light alternative for Creamy Spinach Purée.

leaf spinach, stems removed (700 g)
Brie cheese (120 g)
nutmeg, freshly grated
kosher or sea salt
black pepper, freshly ground

Rinse the spinach, spin or shake lightly and place in a deep frying pan. Work just the water clinging to the leaves. Cook uncovered over a medium heat for 3-4 minutes. until wilted. Drain the spinach in a colander or large sieve, pressing with back of a spoon. The spinach doesn't need to be completely dry.

In a food processor fitted with the metal blade, purée the spinach and soft cheese until well blended. Transfer to a bowl. If the purée is too thick to fall easily from a spoon, add a little milk. Spoonful by spoonful.

Season with salt, pepper and nutmeg. Transfer the spinach to a heavy pan and reheat gently over a low heat.

Makes 4 servings.