Spinach with Olive Oil and Shallots

This is such a simple, delicious dish but with some real elegance! Barb L.

Serves: 4-6


2 Tbsp Flying Olive Extra Virgin Olive Oil of Choice Suggestions: Single Varietal, Garlic, or Lemon, or Gremolata

¼ cup shallots, finely minced

10-12 ozs fresh spinach, washed, dried and trimmed to remove tough stems (I used 2 boxes of baby spinach)

2 Tbsp Flying Olive Butter Extra Virgin Olive Oil

2 Tbsp flour, more as needed                              

½ cup liquid: milk, chicken broth, or white wine, depending on your own personal taste

1 pinch freshly ground or grated nutmeg

¼- ½ Tbsp salt or to taste

Freshly cracked black pepper to taste

¼ cup grated Parmesan cheese, if desired


In a cast-iron or sturdy skillet, add Flying Olive EVOO of Choice over medium-high heat. When the oil begins to shimmer, add the shallots and stir until translucent, about 1 minute. Add the spinach, a handful at a time until it begins to wilt, about 2-3 minutes.

Remove the pan from the heat. In another large skillet, add the Flying Olive Butter Extra Virgin Olive Oil. Add the flour and whisk vigorously until it becomes smooth, about 1 minute. It should be slightly thickened. Add the nutmeg, salt, and pepper. Taste (carefully—it’s hot!). Add the spinach mixture, stirring to combine and coat the spinach.

Plate and top with the grated cheese, if desired.

Submitted by Barb and Chuck L.