Spinach madeleine

The jalapeños in this American-inspired dish from Good Food reader Pippa Greve give the spinach a lovely warmth

  • Prep:10 mins
    Cook:50 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 295
  • fat 25g
  • saturates 16g
  • carbs 7g
  • sugars 4g
  • fibre 2g
  • protein 10g
  • salt 1.35g


  • 50g butter
  • 2 tbsp flour
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • ½ 250g tub mascarpone
  • 500g frozen chopped spinach, thawed and liquid collected
  • 140g grated cheddar
  • 1 tbsp jalapeño pepper from a jar, drained and chopped
  • ½ tsp celery salt
  • ¼ tsp paprika


  1. Heat oven to 190C/170C fan/gas 5. Melt the butter in a pan, stir in the flour and cook for 2 mins. Add the onion and garlic and cook for 3-5 mins until soft. Add the mascarpone, then slowly add the spinach liquid, stirring until smooth. Cook for 4-5 mins until the sauce thickens.

  2. Stir in the cheddar, jalapeños, celery salt, paprika and spinach. Transfer to a baking dish and bake for 40 mins until golden.

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