Recipe: Spinach Timbales

SPINACH TIMBALES

5 tablespoons butter, divided use
1 small onion, chopped
2 cups blanched spinach, finely chopped*
salt and freshly ground pepper
ground nutmeg
1 1/2 cups milk (or combination milk and light cream)
4 eggs
1/2 cup grated Swiss cheese

Preheat oven to 325 degrees F. Butter 4 individual molds or a 6-cup mold.

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.

Pour mixture into prepared 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 F 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.

*You can use other greens or lettuces of combination of both in place of spinach.

Servings: 4
Adapted from source: Victory Garden Cookbook by Marian Morash