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1
Preheat the oven to 425 degrees.
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2
Oil a 1 1/2 to 2-quart gratin or baking dish.
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3
Remove the sardines from the oil and separate them into fillets.
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4
Set the oil aside.
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5
Wilt the spinach either by steaming or blanching.
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6
To blanch bring a large pot of water to a boil, salt generously and add the spinach.
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7
Blanch for no more than 20 seconds (do this in batches).
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8
Transfer to a bowl of cold water, drain and squeeze out excess water.
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9
If you prefer, you can wilt the spinach by steaming for about 1 minute over an inch of boiling water.
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10
Chop medium-fine.
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11
Heat the olive oil (not the oil from the sardines) in the skillet over medium heat and add the onion and a pinch of salt.
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12
Cook, stirring, until tender, 5 to 8 minutes.
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13
Add a generous pinch of salt, stir in the garlic and thyme and cook, stirring, until fragrant, 30 seconds to a minute, then add the chopped wilted spinach, flour, and salt and pepper to taste.
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14
Stir together for 1 minute, until everything is blended.
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15
Add the milk and cooked rice and stir together for about 1 minute, until you no longer see liquid in the pan.
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16
Remove from the heat.
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17
Taste and adjust salt and pepper.
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18
Spread half the rice and spinach in the bottom of the baking dish.
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19
Top with the sardine fillets in one layer.
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20
Drizzle a tablespoon of the oil from the cans over the sardines, then top with the remaining rice and spinach in an even layer.
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21
Sprinkle on the breadcrumbs and drizzle on another tablespoon of the oil from the sardine cans.
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22
Place in the oven and bake 15 minutes, until sizzling.
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23
Serve hot or warm.
