Recipe Archives->Vegetables->Spinach Timbales

Spinach Timbales

2 cups blanched spinach
1 small onion
5 Tablespoons butter
Salt and freshly ground pepper
Nutmeg
1.5 cups milk or combination milk and light cream
4 eggs
1/2 cup grated Swiss Cheese

Chop spinach very fine.  Chop onion.  Melt 2 Tablespoons of the
butter in a saucepan and add onion.  Cook until just soft and
yellow, not brown.  Add spinach and cook until moisture is evaporated,
then add 3 Tablespoons butter and stew until butter is absorbed by
the spinach.  Season with salt and pepper and a pinch of nutmeg.
Add milk and cook for a moment until slightly warmed.  Lightly beat
eggs and mix in; add cheese.  Stir until thoroughly combined.

Butter 4 individual molds or a 6-cup mold.  Pour mixture into
mold(s) and place in a pan into which you add boiling water to at
least halfway up the sides of the mold(s).  Place in a preheated
325 degree oven for 20 minutes (the larger mold may take 30 to 40
minutes) The molds are done when a toothpick inserted in the center
comes out clean.  Unmold and serve.  (serves 4)

Note, you can use other greens or lettuces of combination of both
in place of spinach.

Printable version: spinach-timbales.txt.