Spinach Ring

Submitted by MsPia

"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."

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 1 mold
• Serves: 4

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

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.