Always check the labels of the products you use.
Method
- 1
Start. Heat the oven to 200 °C and boil a full kettle.
- 2
Brown. Heat the 60 ml oil over medium-high, add the 240 g artichokes and cook 10-15 min, stirring now and then, until they break down and brown at the edges.
- 3
Wilt. Add the 140 g spinach with ½ tsp salt and ¼ tsp pepper and stir 2-3 min until well wilted, then tip into the large bowl and keep the pan.
- 4
Sauce. Melt the 55 g butter, whisk in the 30 g flour for 1-2 min, then slowly whisk in the 475 ml milk and 475 ml cream, simmer 10-20 min until as thick as gravy and season with salt, pepper and nutmeg.
- 5
Soak. Stir half the sauce into the artichokes and leave 15 min, meanwhile laying the 12 sheets in a deep dish, covering with the just-boiled water and soaking about 15 min until bendy.
- 6
Combine. Stir the 225 g cottage cheese, 55 g parmesan, egg and seasoning into the artichoke mixture.
- 7
Assemble. Coat the square dish thinly with sauce, lay in about 3 sheets with ends up the sides, spread on half the artichoke mix, turn the dish 90 degrees, add 3 more sheets and half the remaining sauce, then repeat ending with sauce and scatter over the 115 g mozzarella.
- 8
Bake. Bake 15-20 min until bubbling at the corners and the cheese and sheet ends are golden and crisp.
- 9
Rest. Leave at least 30 min before slicing.
Storage
Chill leftovers and keep for up to 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.1 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Low sugars: 3.7 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 371 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- kettle
- medium saucepan
- whisk
- large bowl
- large deep dish or roasting tin for soaking
- 20 cm square baking dish
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 1255 kcal |
| Protein | 39.4 g |
| Carbohydrate | 80.3 g |
| of which sugars | 13.7 g |
| of which free sugars | 0 g |
| Fat | 87.6 g |
| of which saturates | 47 g |
| Fibre | 5.8 g |
| Salt | 3.37 g |
Protein per 100 kcal
3.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
