Spinach Ring
Recipe: #14031
August 27, 2014
Categories: Side Dishes, Eggs, Spinach, Brunch Vegetarian, Milk, Kosher Dairy, more
"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
Ingredients
Nutritional
- 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.
Tips
- 1 1/2-qt ring mold
- Food processor
- Saute pan
3 Reviews
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