Recipe by Lori Ross
This is an easy dish that offers an opportunity for beautiful presentation.
20 oz. frozen spinach (or 2 -10 oz. packages.) or 2 large packages of fresh spinach steamed
2 chopped cloves of garlic
1/8 tsp each of nutmeg, salt and pepper
1 small onion or large shallot chopped
1/2 cup cream
3/4 cup grated parmesan
Set oven to 375 degrees
Defrost frozen spinach in a colander, and press on spinach with back of a wooden spoon to remove excess liquid, and then discard liquid. Add cream, garlic, nutmeg, salt, and pepper to saucepan and boil gently until reduced to half, about 5 minutes. Add spinach to cream mixture, tossing until coated. .
Mix 1 beaten egg and 1/2 the cheese into the spinach. Pour spinach mixture into small buttered timbale*, ramekin or casserole dish and top with the rest of the cheese. Dot with butter if you wish. Bake for 10-15 minutes in oven, and then let rest for 5 minutes. If you wish, you many unmold ramekin onto plate and garnish with cherry tomatoes, fresh herbs and a little more cheese. Microwave Version: The timbale may also be cooked in microwave, on high for 4 minutes, then unmolded.
*(A drum shaped mold that has high sides generally a custard based dish that is unmolded)