Reclining monks with spinach

A comforting Alpine gratin with spinach, pasta rolls and creamy béchamel

Introduction

I discovered moines allongés in a small restaurant in the Alps — a simple, old-school gratin made from pasta (or crêpes), rolled with spinach and cheese, covered in béchamel, and baked until golden. It’s straightforward, rustic, and exactly the kind of mountain food I love: flavourful, filling, and based on good ingredients rather than complicated tricks.

This version keeps things traditional: fresh spinach, ricotta, Gruyère and a properly seasoned béchamel. The result is a creamy, comforting dish perfect for winter evenings

Ingredients (2 portions)

Filling:

4–6 thin pasta sheets or unsweetened crêpes

300 g fresh spinach

1 onion, finely chopped

1 garlic clove, minced

150 g ricotta or fresh cheese

50 g grated Gruyère or Comté

Nutmeg

Salt, pepper

Butter or olive oil

Béchamel

30 g butter

30 g flour

40 cl milk

Nutmeg

Salt, pepper

Finish:

Extra grated Gruyère/Comté

Fresh thyme (optional)

Method

1. Prepare the spinach filling

Sauté the onion in a little butter until soft.

Add garlic, then spinach, and cook until all liquid has evaporated.

Off the heat, mix in ricotta, grated cheese, nutmeg, salt and pepper.

Adjust seasoning — the filling should be savoury and creamy.

2. Make the béchamel

Melt butter, add flour, and cook 1 minute.

Whisk in the milk gradually until smooth.

Season with salt, pepper and nutmeg.

Cook until thick enough to coat a spoon.

3. Assemble the rolls

Spread spinach filling on each pasta sheet or crêpe.

Roll tightly and arrange in a buttered baking dish.

4. Add béchamel and cheese

Pour the béchamel over the rolls.

Top with grated cheese and a little thyme.

5. Bake

Bake at 200°C for 20–25 minutes or until nicely browned.

Serving

Serve hot with a green salad or roasted vegetables. This dish pairs well with a dry white

 like a Fendant, Jacquère or Pinot Blanc — something crisp enough to cut through the richness.

For another great vegetarian recipe try this hearty Tuscan soup by Lesley:

Ribolita, Italian inspired

And speaking of monks head:

Monk's head cheese