Vegetables: Spinach Timbales by Recipe Cottage

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	Spinach Timbales

		Spinach Timbales 2 cups blanched spinach 1 small onion 5 Tablespoons butter Salt and freshly ground pepper Nutmeg 1.5 cups milk or combination milk and light cream 4 eggs 1/2 cup grated Swiss Cheese Chop spinach very fine. Chop onion. Melt 2 Tablespoons of the butter in a saucepan and add onion. Cook until just soft and yellow, not brown. Add spinach and cook until moisture is evaporated, then add 3 Tablespoons butter and stew until butter is absorbed by the spinach. Season with salt and pepper and a pinch of nutmeg. Add milk and cook for a moment until slightly warmed. Lightly beat eggs and mix in; add cheese. Stir until thoroughly combined. Butter 4 individual molds or a 6-cup mold. Pour mixture into mold(s) and place in a pan into which you add boiling water to at least halfway up the sides of the mold(s). Place in a preheated 325 degree oven for 20 minutes (the larger mold may take 30 to 40 minutes) The molds are done when a toothpick inserted in the center comes out clean. Unmold and serve. (serves 4) Note, you can use other greens or lettuces of combination of both in place of spinach.