Spinach Flan Recipe: Savory Spanish Appetizer Classic 2026

This savory spinach flan is a wonderfully simple dish that looks stunning on the table as a starter. Silky spinach puréed with cream, Parmesan and eggs is baked in individual molds until just set, then unmolded onto a plate for a real showstopper.

These savory vegetable flans are original, elegant and a clever way to enjoy spinach in a surprising format. Serve them warm or at room temperature with a light cheese bechamel, or keep things simple with a few diced tomatoes.

Ingredients for Spinach Flan

This recipe makes 6 servings.

• 1 tablespoon butter, plus extra for greasing
• 1 onion
• 250 g spinach leaves
• 50 ml cooking cream
• 50 g grated Parmesan cheese
• Salt
• Ground black pepper
• 2 medium eggs
• 1 teaspoon wheat flour
• 1 teaspoon butter
• 150 ml whole milk
• 1 tablespoon grated Parmesan cheese

How to Make Spinach Flan Step by Step

1. Sauté the Onion and Spinach

Preheat the oven to 165 °C. Meanwhile, heat 1 tablespoon of butter in a skillet and sauté 1 chopped onion for 5 minutes. Add 250 g of cleaned spinach leaves and cook for 2 minutes until they wilt.

2. Blend the Spinach Mixture

Blend the cooked spinach and onion until very smooth and fine so the flan is soft on the palate. At this point you can store the mixture in the fridge until you are ready to bake if you want to make it ahead.

3. Add Cream, Cheese and Eggs

Add 50 ml of cooking cream, 50 g of grated Parmesan cheese to the spinach mixture, season with salt and ground black pepper, and blend again together with 2 medium eggs.

4. Fill the Flan Molds

Divide this spinach mixture among 6 flan molds lightly greased with butter.

5. Bake in a Water Bath

Place the molds in a tray with water and bake the flans in a water bath for 30 minutes, until a toothpick inserted comes out clean.

6. Make the Cheese Bechamel

While the flans bake, prepare a light bechamel by toasting 1 teaspoon of wheat flour with 1 teaspoon of butter in a saucepan. Pour in 150 ml of whole milk and thicken over low heat. In the last few minutes add 1 tablespoon of grated Parmesan cheese and season with salt and pepper to taste.

7. Unmold and Serve

Unmold the flans by running a knife around the sides of the molds very carefully and gently turning them out onto a plate. Serve these savory spinach flans hot or warm over the cheese sauce.

Tips for the Best Spinach Flan

Make It Ahead

You can blend the spinach mixture and keep it in the fridge until you are ready to bake. This makes the flans easy to prepare in advance for a dinner party or holiday meal.

No Cream? Use Coconut Milk

If you prefer these savory flans without cream, you can substitute it with coconut milk, which also gives very good results.

Serving and Molds

If your flan molds are silicone, you do not need to grease them since they are easier to unmold. For a simpler version, serve the flans with some diced tomato and omit the sauce.

30 Home-Cooked Recipes I Keep Coming Back To

If you're anything like me, your kitchen rotation probably includes a little bit of everything — cozy comfort plates, tried-and-true dishes from around the globe, and sweets that make a crowd happy.

When a rich, indulgent treat is calling my name, I reach for this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a luxurious Chocolate Mousse Cake recipe. And on days when only something fruity and soothing will do, this timeless French Tarte Tatin recipe is my go-to.

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And when I'm hosting and mixing drinks alongside a full menu, dinner often gets paired with a cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To fill out the spread, I like setting out this zesty French Remoulade Sauce recipe on the side, or finishing the table with this eye-catching Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes to Cook for the Family

After years of cooking, testing, and tweaking in my own kitchen, I've come to believe the greatest dishes are built on three things: simplicity, techniques you can trust, and flavor that really pops.

Every recipe gathered here is one I genuinely cook over and over — whether it's a fast solo meal or a spread I'm putting together for the people I love.

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Sharing dishes from across the globe is another joy of mine — among them the genuine Sorropotún de Bonito Fish Stew Recipe, golden Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

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And for anyone steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be rich, cheesy, and completely gratifying without any gluten.

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