Baked Spinach Sformato with Roast Grapes and Olives
Sformato is an Italian baked savory custard that's lighter and more delicate than a traditional quiche. This version layers a creamy béchamel base enriched with ricotta and eggs around roasted potato, cauliflower, spinach and rocket, creating a tender, vegetable-studded cake with subtle nutmeg warmth. The showstopper topping—grapes burst with heat while radicchio chars and olives add briny punch—contrasts beautifully against the mild, custardy interior. The pine nuts contribute crunch and toasted depth. This dish suits vegetarian entertaining, a special dinner party centerpiece, or an elegant lunch. Serve at room temperature or warm. What sets this apart is the unexpected sweet-savory topping that enhances a classic Italian comfort food into restaurant-worthy territory, plus the individual presentation in springform tins.
Ingredients
- 2 tbsp butter
- ¼ cups all-purpose flour
- 2 cups whole milk
- 9 oz potato, peeled and cut into 2cm chunks
- 9 oz cauliflower, cut into 2cm chunks
- 9 oz baby leaf spinach
- 5 oz wild arugulababy spinach1:1
milder green alternative, reduces peppery bite
- 9 oz ricotta
- 4 medium free-range eggs, beaten
- whole nutmeg, grated(optional)
- 1 cups vegetarian parmesan-style cheese, gratedPecorino Romano1:1dairy-free
sharper, more assertive cheese
- 7 oz red grapesBalsamic roasted red onion1:1
umami depth replaces fruity sweetness
- 1 small radicchio, shredded
- 3 ½ oz fat green olives, pitted and smashed
- 2 fresh rosemary sprigs
- 3 tbsp pine nuts
- runny honey, to drizzle(optional)
- extra-virgin olive oil, to drizzle(optional)
- balsamic vinegar, to drizzle(optional)
- rocket, large handful(optional)
Instructions
- 1
Heat oven to 400°F (350°F fan or gas 6).
- 2
Melt butter in a saucepan, stir in flour and cook for 1-2 minutes until fragrant. Whisk in milk gradually until smooth. Return to heat, bring to a boil, stir constantly, then simmer for 2-3 minutes until thickened. Season and cool completely in a bowl.
- 3
Cook potato in boiling water for 5 minutes until tender. Drain and transfer to a roasting dish with cauliflower. Roast for 10 minutes until golden.
- 4
Prick spinach and arugula bags, microwave for 5-6 minutes until wilted. Drain in a colander, then squeeze out excess moisture and roughly chop.
- 5
Once sauce has cooled, stir in ricotta, eggs, nutmeg and 75g of grated cheese. Gently fold in roasted vegetables and chopped greens. Season well.
- 6
Divide mixture into prepared tins, level tops, sprinkle remaining 25g cheese. Place on baking trays and bake for 20-25 minutes until golden and set.
- 7
For topping, toss grapes with radicchio, olives, rosemary, pine nuts, honey, olive oil and balsamic in a baking dish. Roast for the last 10 minutes of sformato cooking time until grapes burst and radicchio chars.
- 8
Cool sformatos in tins for 10 minutes, remove and place on warm plates. Top with warm grape mixture and extra arugula leaves.
Tips
Squeeze spinach and rocket thoroughly after microwaving to prevent a watery sformato. Excess moisture will dilute the custard and prevent proper setting, resulting in a loose texture rather than a clean, sliceable cake.
Don't skip cooling the béchamel before mixing in eggs—hot sauce will scramble them. Stir the cooled sauce for 30 seconds after adding eggs to distribute them evenly without overworking the mixture.
Individual springform tins create elegant plating and ensure even cooking. If unavailable, use one 20cm cake tin and extend baking time by 5-10 minutes, checking doneness by gently shaking—the center should jiggle slightly.
Good to Know
Cover and refrigerate for up to 2 days. Sormatos keep better than traditional quiches due to their custard texture. Reheat gently in a 160°C oven for 12-15 minutes wrapped in foil.
Prepare the sformato mixture up to 4 hours ahead and refrigerate in tins before baking. Do not freeze—the custard texture becomes grainy upon thawing. The topping can be assembled in its baking dish up to 2 hours ahead.
Serve warm or at room temperature with fresh rocket, crusty bread, and a green salad dressed with lemon and oil. Pairs well with Prosecco or a crisp white wine.
Common Mistakes
Overmix the batter after adding eggs to avoid incorporating excess air, which creates tunneling and prevents a clean, compact crumb.
Skip cooling the béchamel before combining with eggs to prevent scrambling and loss of the silky sauce texture.
Fail to drain greens thoroughly, which floods the custard and prevents proper setting and slicing.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
umami depth replaces fruity sweetness
FAQ
Can I make sformato without springform tins?
Yes, use a single 20cm cake tin or buttered ceramic dish. The mixture will bake as one large cake rather than individual portions. Increase baking time by 5-10 minutes and let cool for 15 minutes before turning out. Serve in wedges from the pan if turning out feels risky.
What if I don't have wild rocket?
Substitute baby spinach, kale, or chard in equal amounts. Kale will require an extra minute of microwaving. The flavor will be milder and less peppery, but the texture and moisture content remain similar. Avoid bitter greens like radicchio alone for the base mixture.
Can I freeze sformato?
Freezing is not recommended due to the custard's delicate structure—it becomes grainy and separates upon thawing. Store in the refrigerator for up to 2 days instead. If you must freeze, wrap individual sformatos tightly and use within 1 month, then reheat gently, though texture quality will decline.