Preparation

1. Rinse the spinach. If fresh, blanch 1 minute in boiling water, cool, squeeze very well and chop. If frozen, thaw, squeeze, and chop.
2. Warm the milk in a saucepan without boiling.
3. In a wide pan, melt the butter over medium heat and soften the onion 6–8 minutes. Add the garlic for 30 seconds.
4. Stir in the flour and cook 2 minutes, mixing until it looks sandy.
5. Add the hot milk little by little while whisking to avoid lumps. Cook 8–10 minutes, stirring, until thick and smooth.
6. Fold in the chopped spinach. Season with salt, pepper, and a pinch of nutmeg. The dough should be thick and pull from the sides of the pan.
7. Spread the dough on a tray, cover with film touching the surface, and chill at least 3 hours, better overnight.
8. Shape croquettes with two spoons or hands lightly oiled.
9. Coat each piece in beaten egg then breadcrumbs. For extra crunch, repeat egg and breadcrumbs.
10. Fry in olive oil at 175–180 ºC until evenly golden. Drain on paper and serve hot.

Some additional notes on the preparation

• Dry spinach is key. Excess water loosens the béchamel and makes shaping tricky.
• Milk at room temperature helps a lump free sauce. Whisk constantly, especially at the start.
• Thickness test: a spatula line on the dough should close slowly.
• Chilling time improves texture and flavor. Quick chill in the freezer 20–25 minutes if in a hurry.
• Air fry: spray with oil and cook at 200 ºC for 8–10 minutes, turning once.

Tips for Spinach Croquettes

• Breadcrumbs: panko gives a lighter crust, classic crumbs give a finer bite.
• Garlic lovers can gently brown the clove whole in the butter and remove it before adding flour.
• For a softer center, replace 150 ml of milk with vegetable stock.
• Freeze before frying: place breaded croquettes on a tray, freeze solid, then bag. Fry from frozen 1–2 minutes longer.
• Serve with lemon zest, aioli or a quick yogurt dip with herbs.

Spinach: quick facts

Origin

Spinach likely comes from ancient Persia and reached Europe through the Mediterranean trade routes in the Middle Ages.

Varieties

Flat-leaf, savoy, and semi-savoy. Flat-leaf suits quick cooking and blends well into béchamel.

Seasonality

Best from winter to early spring, though available all year. Look for firm leaves with no yellowing.

How to select and store

Choose vibrant leaves and thin stems. Store unwashed in a bag with paper towel in the fridge up to 3 days. Wash just before use.

Nutritional properties

Spinach provides vitamin K, folate, vitamin A, manganese and fiber with very low calories. Light cooking improves bioavailability of some nutrients like carotenoids and iron.

The perfect fry

Use a small pot with enough oil to cover the croquettes and fry in batches. Keep the oil between 175 and 180 ºC to avoid bursting and to set the crust fast.

Serve freshly fried, with a simple salad or as part of a tapas spread.