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Spinach Timbale





Yields
Makes 6 to 8 servings

Nancy Nachman Silverman learned to make this custardy baked spinach dish from Marie-Blanche de Broglie, a Parisian cooking teacher. You can assemble it through step 2 up to a day ahead; cover and chill. Bake chilled mixture about 10 minutes longer.

 1 1/2 pounds rinsed, stemmed spinach
 1 container (15 oz.) whole-milk ricotta cheese
 3 large eggs
 1/2 cup whipping cream
 1/3 cup shredded Swiss cheese
 3 canned anchovies, rinsed and patted dry
 1/2 teaspoon salt
 1/4 teaspoon pepper
 1/4 teaspoon ground nutmeg
Step 1
1

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add half the spinach and cook until wilted, 1 to 2 minutes. Remove from water with a strainer and rinse under cold water until cool. Repeat to cook and cool remaining spinach. Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible.

Step 2
2

In a food processor, whirl spinach, ricotta, eggs, cream, cheese, anchovies, salt, pepper, and nutmeg until well blended. Pour mixture into a buttered 2- to 2 1/2-quart soufflé or baking dish.

Step 3
3

Bake on the middle rack of a 350° regular or convection oven until top looks solid when gently shaken, 45 to 50 minutes. Let cool 10 minutes.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories204
% Daily Value *
Total Fat 15g20%

Saturated Fat 8.8g45%
Cholesterol 128mg43%
Sodium 353mg16%
Total Carbohydrate 5.5g2%

Dietary Fiber 2.2g8%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.