Total Time
50mins
Prep 10 mins
Cook 40 mins

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 ( Bechamel Sauce ). (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.

Ingredients Nutrition

Directions

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

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