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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I got this recipe from a William Sonoma cookbook. My mom use to make this dish when I was a child (Several decades ago). She would get the ring out of the mold onto a serving dish and then drizzle the mold with Bechamel sauce ( Bechamel Sauce ). (Also she would add blue food coloring to the sauce) I have to admit that every time I get the ring out of the mold I brake it, so the Bechamel sauce on top covers all the imperfections, plus, it is a great combination. Ingredients:
2 cups frozen chopped spinach, well drained |
2 tablespoons butter |
1 1/2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup milk, heated |
1/2 teaspoon paprika |
3/4 cup parmesan cheese |
3 eggs, well beaten |
Directions:
1. Preheat an oven to 375. Butter a 1 1/2-qt ring mold.
2. Place spinach in a food processor and puree.
3. Melt 1 Tbs. of butter in a saute pan over medium heat. Add spinach, raise the heat to high and cook, stirring, until all moisture has cooked away, 1-2 minutes. Reduce heat to medium.
4. Stir in the flour, salt and pepper. Slowly pour in the warm milk, stirring constantly until smooth and thickened. Add the paprika and cook for 4 minutes longer.
5. Remove from heat and add 1/2 cup of the cheese and the remaining Tbs. of butter. Stir in the eggs and pour into the prepared mold. Sprinkle the top with the remaining 1/4 cup cheese. Place in a baking pan and pour hot water into the pan to reach halfway up the sides of the mold dish. Bake until firm or lightly browned, 30-40 minutes.
6. Remove from heat and let sit for a few minutes. Run a knife around the edges, then invert onto a serving platter.
7. Serve hot.
8. You can have it with the Bechamel sauce or without.
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