Recipe: Spinach Timbales

SPINACH TIMBALES

1 lb. fresh spinach (or well-drained frozen spinach to equal 1 1/2 cups)
2 tbsp butter or margarine
2 eggs
1 tsp salt
1 tsp grated onion
1 cup milk

Preheat oven to 300 degrees F.

Trim stems and any coarse ribs from spinach. Wash leaves well; place in a large saucepan (no need to add water). Cover and steam 1 minute, or just until spinach wilts. Drain well and chop (there should be about 1 1/2 cups). Return to pan; add butter; toss till butter melts. Set aside.

Beat eggs slightly in a medium bowl; stir in salt, onion, milk, and spinach. Spoon into 6 buttered (5 oz) custard cups.

Set cups in a shallow baking pan; place on oven shelf; pour hot water into pan to a depth of 1-inch. Bake at 300 degrees F for 45 minutes or until a knife tip inserted near center comes out clean.

To serve, loosen spinach from cups with a knife; invert onto each serving plate.

Makes 6 serving
Source: newspaper recipe clipping