SPINACH RING

Spinach Ring image

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 ( recipe #62371 ). (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.

Provided by MsPia

Categories Spinach

Time 50m

Yield 1 mold, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups frozen chopped spinach, well drained
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk, heated
1/2 teaspoon paprika
3/4 cup parmesan cheese
3 eggs, well beaten

Steps:

Preheat an oven to 375. Butter a 1 1/2-qt ring mold.
Place spinach in a food processor and puree.
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.
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.
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.
Remove from heat and let sit for a few minutes. Run a knife around the edges, then invert onto a serving platter.
Serve hot.
You can have it with the Bechamel sauce or without.

Nutrition Facts : Calories 242.2, Fat 16.6, SaturatedFat 9, Cholesterol 194.7, Sodium 743.7, Carbohydrate 8.3, Fiber 2.7, Sugar 1.2, Protein 16.4

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