SPINACH RING WITH SAUTEED CHERRY TOMATOES
Just served this dish for a ‘pre Easter Sunday Buffet’ dinner at our house. It got great reviews. It served 13 with some leftovers. There were several other side dishes, but I think this would have been enough to serve 10 easily. I used 4 cups of frozen spinach, thawed with the moisture squeezed out. I used a dish towel to do this—did not cook the spinach. It didn’t come out of the ring mold easily and had to be pieced together. I put it on an oven proof dish and baked it about 30 minutes more. After reading this, if you still want to try this dish, read on.
- 1 1/2 Cups Milk, Scalded
- 4 1/2 Tablespoons Butter
- 1 1/2 Tablespoons Minced Onion
- 1/2 Cup Parmesan Cheese
- 4 1/2 Tablespoons Flour
- 1 1/2 Teaspoons Salt
- 3/4 Teaspoon Nutmeg
- 3 Eggs, Well Beaten
- 1 1/2 Tablespoons Lemon Juice
- 3 3/4 Cups Well Drained Spinach
Butter a 2 quart ring mold generously. Bring the milk to a boil with the butter. Sauté the onions with a small amount of butter until transparent. Scrape onions into a mixing bowl and add the parmesan cheese, flour, salt and nutmeg. Mix well and add the beaten eggs. In a thin stream, add the hot milk and the butter mixture, beating constantly. Add the lemon juice and spinach, mix well. Turn into the prepared mold and set in a pan of boiling water. Place in lower third of preheated 350 degree oven for approximately 1 hour or until firm. Remove from water and let set for 5 minutes. Run knife around edge and reverse on a warm platter. Fill center with sautéed cherry tomatoes. Serve immediately.
I made this early in the day and reheated before adding the cherry tomatoes. See separate recipe for Sautéed Cherry Tomatoes.
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