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.

Ingredients:

  • 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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In Categories : ALL NEW Recipes • Favorites • Side Dishes • Vegetarian

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