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There are a few versions of spinach gratin in Provence (there it is called a tian). This one is all about spinach – no eggs or cheese, just spinach and lots of garlic, a bit of flour to absorb moisture and hold everything together, and bread crumbs to make the top nice and crisp.
3 pounds bunch spinach, stemmed and washed in 2 changes of water, or 1 1/2 pounds baby spinach
3 tablespoons extra virgin olive oil
2 large garlic cloves, minced
Salt and freshly ground pepper to taste
1 tablespoon all purpose flour
1/4 cup low-fat milk
1/2 cup finely chopped parsley
2 tablespoons fresh or dry bread crumbs (preferably-whole wheat)
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