Spinach Ring

Prep Time
Cook Time
Ready In

Recipe: #14031

August 27, 2014

"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 #recipe13914 (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."

Original is 4 servings


  • Serving Size: 1 (120.2 g)
  • Calories 205.3
  • Total Fat - 14.8 g
  • Saturated Fat - 8 g
  • Cholesterol - 186.7 mg
  • Sodium - 598.9 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.9 g
  • Protein - 12.9 g
  • Calcium - 269.6 mg
  • Iron - 1.3 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat an oven to 375. Butter a 1 1/2-qt ring mold.

Step 2

Place spinach in a food processor and puree.

Step 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.

Step 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.

Step 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.

Step 6

Remove from heat and let sit for a few minutes. Run a knife around the edges, then invert onto a serving platter.

Step 7

Serve hot.


  • 1 1/2-qt ring mold
  • Food processor
  • Saute pan

3 Reviews


My ds's fiance made this for our dinner, and we just loved it, especially my ds! It was delicious. Love that cheesey flavor!


review by:
(2 Dec 2020)


I did a test run on this because I wanted to serve it for Thanksgiving. It passed the test with flying colors. I sprayed my pan with cooking spray and had no problems with it sticking. I will be making it very soon again, like in 2 days to bring to my sons house!


review by:
(21 Nov 2018)


Great recipe! Loved how simple, nutritious and yummy this spinach recipe is. Loved it!


review by:
(19 Nov 2018)

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