These croquettes with spinach and cheese are one of my quiet favourites. They’re the green ones on the tapas plate that everyone claims they’ll skip for the meatier bites, then suddenly disappear first. The spinach gives them a freshness that balances the creamy béchamel, and the nutmeg ties it all together with that unmistakable warmth. I make these when I want something comforting but not heavy, the kind of dish that feels indulgent without overdoing it.
Creamy béchamel meets earthy spinach
Spinach croquettes are wonderfully forgiving to make. You can use fresh or frozen spinach, as long as it’s squeezed dry, and a bit of cheese makes the filling luscious. I prefer manchego for its mellow nutty flavour, but cheddar works beautifully too. The béchamel brings everything together, turning greens into something smooth and silky.
They’re also a lovely contrast to richer croquettes like creamy croquetas de jamón with manchego and béchamel or croquettes with leftover roast chicken and cheddar. You can mix and match them on a platter, or find all of them together in 10 best Spanish cheese croquette recipes to make at home.
Why spinach belongs in croquettes
Spinach brings colour and freshness to what’s otherwise a rich dish. Once cooked down and finely chopped, it disappears into the sauce, leaving just a vibrant flavour. Nutmeg enhances that green sweetness and gives the croquettes a gentle, cosy aroma as they cook.
These are perfect for vegetarians or anyone who loves balance on a plate. They make a brilliant side or light meal when paired with a crisp salad or roasted peppers.
Ingredients
- 60 g unsalted butter
- 70 g plain flour
- 650 ml whole milk, warmed
- 200 g cooked spinach, finely chopped and drained
- 60 g grated manchego or cheddar
- ½ tsp nutmeg
- 1 tsp salt
- ½ tsp white pepper
- 2 large eggs, beaten
- 120 g breadcrumbs
- Oil for frying (light olive or sunflower)
Ingredient notes
If you’re using frozen spinach, thaw and squeeze out as much liquid as possible. Excess moisture makes the mixture too soft to handle. For fresh spinach, blanch quickly in boiling water, drain, and chop finely.
The cheese you choose sets the tone: manchego gives a nutty depth, cheddar makes them punchier, and mozzarella adds a gentle stretch. I always use whole milk for béchamel—it gives a creamier consistency without needing extra butter.
Equipment needed
You’ll need a saucepan for the béchamel, a whisk, and a wooden spoon. A tray or shallow dish is handy for cooling the mixture before shaping. If you’re frying, a deep pan with a thermometer is useful for maintaining temperature.
For a lighter version, they cook beautifully in an air fryer. Just follow the timing from air fryer croquettes with serrano ham and béchamel and brush them lightly with oil before cooking.
Instructions
Melt the butter in a pan over low heat, then stir in the flour until smooth. Cook for a minute, whisking constantly, before adding the warm milk gradually until thickened. Add the spinach, grated cheese, nutmeg, salt, and pepper, stirring until the mixture is glossy and evenly combined.
Spread the mixture into a shallow dish, drizzle with olive oil to prevent a skin forming, and leave to cool completely. Chill for at least four hours or overnight until firm. Shape into ovals or balls, coat in flour, dip in beaten egg, then roll in breadcrumbs. Chill again before frying.
Heat oil to 180°C and fry for two to three minutes until golden brown. Drain on kitchen paper and serve warm.
Getting the texture just right
Spinach releases moisture even after squeezing, so a slightly thicker béchamel works best. It should hold its shape but still feel silky. If it’s too soft, cook the mixture a little longer to reduce moisture. If baking or air frying, don’t skip the oil coating—it helps develop that irresistible crust. You can also mix a few tablespoons of grated parmesan into the breadcrumbs for a deeper golden colour.
What to serve with spinach croquettes
I love these alongside a tomato and roasted pepper salad. The sweetness complements the savoury spinach beautifully. They also work well next to vegetarian mushroom and cheese croquettes for a full vegetarian tapas spread. If you’re serving them with meat dishes, try pairing with crispy chicken croquettes with creamy filling. The contrast between the chicken’s richness and the spinach’s freshness keeps the plate balanced.
Wine and beer pairings
A crisp Verdejo or Sauvignon Blanc works perfectly with the greens and cheese. Both have the freshness to lift the richness of the béchamel. If you’re in the mood for something sparkling, a dry cava feels festive without overpowering the flavours. Beer-wise, a wheat beer or pale ale is ideal. They’re light and citrusy, balancing the nutmeg and spinach while cleansing the palate between bites.
Frequently asked questions
Can I use kale instead of spinach?
Yes, just blanch it longer and chop very finely, as it’s tougher.
Can I bake spinach croquettes instead of frying?
Yes, brush them with oil and bake at 200°C for 20 minutes, turning once.
How do I make them dairy-free?
Use plant-based milk and vegan cheese. The texture stays creamy with a slightly lighter flavour.
Can I freeze the uncooked croquettes?
Absolutely. Freeze on a tray, then store in a bag. Cook from frozen for an extra minute or two.
How do I keep them from going soggy?
Chill thoroughly before frying and avoid overcrowding the pan so the oil stays hot.
Tips for success with spinach croquettes
Dry the spinach well—this is non-negotiable. Even a small amount of excess water can make the mixture too wet to shape. Always cool and chill the béchamel before forming croquettes. This ensures they hold their shape perfectly. When frying, do it in small batches to keep the oil temperature consistent. If baking, preheat fully before putting them in; it helps set the crust quickly.
Recipe variations to try
Add a handful of chopped mushrooms to the filling for an earthy flavour reminiscent of vegetarian mushroom and cheese croquettes. For a touch of indulgence, mix in a few cubes of manchego like in bechamel croquettes with jamón ibérico and cheese. If you want a gluten free version, use the technique from gluten free croquettes with cheese and potato mash with rice flour and gluten free breadcrumbs.
Storage and reheating tips for homemade croquettes
Keep cooked croquettes refrigerated for up to three days. Reheat in a hot oven or air fryer until crisp again. Avoid microwaving—they’ll soften too much. If freezing, separate with parchment so they don’t stick together. They cook beautifully straight from frozen, making them perfect for quick weeknight meals.
Nutrition per serving
Spinach croquettes are naturally rich in iron and calcium, and using light olive oil keeps the fat balanced. For a lighter option, bake or air fry instead of deep frying. They’re my go-to when I want comfort that still feels fresh—creamy, green, and impossible to stop at just one.
Croquettes with spinach, cheese and nutmeg
Ingredients
- 60 g butter unsalted
- 70 g plain flour
- 650 ml whole milk warmed
- 200 g spinach cooked, finely chopped and drained
- 60 g manchego or cheddar, grated
- ½ tsp Ground nutmeg
- 1 tsp Sea Salt
- ½ tsp white pepper
- 2 eggs large, beaten
- 120 g breadcrumbs
- Oil for frying light olive or sunflower
Instructions
- Melt the butter in a pan over low heat, then stir in the flour until smooth. Cook for a minute, whisking constantly, before adding the warm milk gradually until thickened.
- Add the spinach, grated cheese, nutmeg, salt, and pepper, stirring until the mixture is glossy and evenly combined.
- Spread the mixture into a shallow dish, drizzle with olive oil to prevent a skin forming, and leave to cool completely. Chill for at least four hours or overnight until firm.
- Shape into ovals or balls, coat in flour, dip in beaten egg, then roll in breadcrumbs. Chill again before frying.
- Heat oil to 180°C and fry for two to three minutes until golden brown. Drain on kitchen paper and serve warm.