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Print this Recipe    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.

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