Spinach Timbale

This recipe can be prepared ahead and reheated before serving. The timbales look like mini soufflés.

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Step 1

Cover spinach with water, add a few pinches of salt and after it has defrosted coontinue cooking for 5 mns. Drain spinach, let it cool enough to handle and press out water.

Step 2

melt butter and sauté spinach with garlic just until spinach looks dried out. Cool for 5 mns. Meanwhile beat egg into half and half and add this to spinach. Mixture should be a bit soupy. Add a few shakes of pepper, a few pinches of salt and freshly grated nutmed (about 12 gratings).

Step 3

Butter four ramekins generously with melted butter.

Step 4

Divide the spinach among the ramekins and place ramekins in a pan filled half way with water. Cover with aluminum foil

Step 5

Bake in 375 degree oven for 35 mns. A toothpick inserted in spinach should come out clean.

Step 6

Run a thin knife around the edges of ramekin and invert on serving plate.